Chicken Afritada, or afritadang manok, is one of the most familiar Filipino tomato-based stews. It is made with chicken, tomato sauce, potatoes, carrots, bell peppers, garlic, and onion. The flavor is comforting, slightly sweet, savory, and perfect with steamed rice.
For me, this is the kind of dish that feels like everyday Filipino home cooking. It is not complicated, but it gives you a complete meal in one pot. The chicken becomes tender, the potatoes absorb the sauce, and the bell peppers bring color and sweetness to the dish.
Recipe at a glance
- Servings
- 5 portions
- Prep Time
- 20 minutes
- Cook Time
- 55 minutes
- Drying Time
- 10 minutes
- Cuisine
- Filipino
- Course
- Main Course, Dinner
- Cooking Method
- Sautéing, Simmering, Stewing
- Difficulty
- Beginner
Before you begin
Ingredients & equipment
Gather what you need first, then cook through the method with confidence.
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Equipment
- Heavy pot or Dutch ovenpaid link
- Wooden spoonpaid link
- Tongspaid link
- Knifepaid link
- Chopping boardpaid link
- Kitchen scalepaid link
- Measuring jugpaid link
Ingredients
For the Chicken Afritada
- Chicken thighs, drumsticks, or mixed bone-in chicken: 1,000 g
- Tomato sauce: 650 ml
- Chicken stock or water: 500 ml
- Potatoes, peeled and cut into chunks: 400 g
- Carrots, peeled and cut into chunks: 250 g
- Red bell pepper, sliced into strips: 180 g
- Green bell pepper, sliced into strips: 180 g
- Red onion, sliced: 150 g
- Garlic, minced: 50 g
- Light soy saucepaid link: 50 ml
- Neutral oil: 40 ml Shop paid link
- Bay leaves: 2 g
- Brown sugarpaid link: 10 g
- Fine saltpaid link: 8 g, or to taste
- Ground black pepper: 4 g
Method
Sear the chicken Heat neutral oil in a heavy pot over medium-high heat. Add the chicken pieces and sear until lightly browned on all sides. The chicken does not need to be fully cooked at this stage. Remove the chicken from the pot and set aside.
Sauté the aromatics In the same pot, add the sliced onion. Cook until softened. Add the minced garlic and cook for 1 minute, or until fragrant. Do not burn the garlic because it can make the sauce bitter.
Build the tomato sauce Return the chicken to the pot. Add tomato sauce, chicken stock or water, soy sauce, bay leaves, brown sugar, and black pepper. Stir gently to combine. Bring to a light boil, then lower the heat to a gentle simmer.
Simmer the chicken Cover the pot and simmer for 25 to 30 minutes, or until the chicken is almost tender. Stir occasionally to prevent the tomato sauce from sticking at the bottom.
Add potatoes and carrots Add the potatoes and carrots. Continue simmering for 15 to 20 minutes, or until the vegetables are tender and the chicken is fully cooked. If the sauce becomes too thick, add a small amount of water or stock.
Add bell peppers Add the red and green bell peppers near the end of cooking. Simmer for 3 to 5 minutes. The bell peppers should stay bright and slightly firm, not overcooked.
Adjust seasoning Taste the sauce. Add salt only if needed. The final sauce should be savory, lightly sweet, and tomato-rich.
Rest and serve Turn off the heat and let the afritada rest for 10 minutes before serving. Serve hot with steamed rice.
Beginner Technique Notes
Searing the chicken first gives the sauce better flavor. It also helps the chicken keep its shape while simmering.
Do not rush the tomato sauce. Let it simmer gently so the acidity becomes softer and the sauce tastes rounder.
Add the bell peppers near the end. If added too early, they become too soft and lose their color.
If the sauce becomes too thick before the chicken is tender, add 50 ml to 100 ml water or stock and continue simmering.
Tips and Variations
Chef Tip: Use bone-in chicken thighs or drumsticks for better flavor and juicier meat.
Boneless Version: Use boneless chicken thigh and reduce the cooking time.
Party-Style Version: Add sliced hotdogs for a more nostalgic Filipino birthday-style afritada.
Sweeter Version: Add pineapple chunks or a little more sugar.
Spicy Version: Add sliced red chili or chili flakes.
Richer Version: Add 50 g grated cheese at the end and stir until melted into the sauce.
Lighter Version: Use skinless chicken and reduce the oil.
Serving Ideas
Serve chicken afritada with
- Steamed jasmine rice
- Garlic fried rice
- Fried plantain
- Cucumber and tomato salad
- Atchara
- Simple sautéed greens
- Fried egg for a heavier rice plate
Storage
Chiller: Up to 3 days
Freezer: Up to 2 months
Best reheating method: Stovetop over low heat
To reheat, place the afritada in a pot and warm gently. Add 30 ml to 50 ml water or stock if the sauce has thickened too much.
Nutritional Value
Nutrition values are estimates and may vary depending on the chicken cut, tomato sauce brand, oil amount, and final portion size.
Allergen Notes
Contains soy.
May contain gluten depending on the soy sauce brand.
For a gluten-free version, use certified gluten-free tamari instead of regular soy sauce.
This recipe is naturally dairy-free unless cheese is added as a variation.
Frequently Asked Questions
Can I use chicken breast for afritada?
Yes, but chicken breast cooks faster and can become dry. Chicken thigh or drumstick gives better flavor and texture.
Can I add hotdogs?
Yes. Sliced hotdogs are common in some Filipino home-style and party-style versions of afritada.
Why is my afritada sauce sour?
The tomato sauce may need more simmering time. Let the sauce cook gently and balance it with a small amount of sugar if needed.
Can I make chicken afritada ahead?
Yes. Chicken afritada tastes even better after resting because the sauce has more time to develop flavor.
Can I freeze chicken afritada?
Yes. Freeze it in portions for up to 2 months. For best texture, slightly undercook the potatoes if you plan to freeze the dish.
