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4.2 from 282 votes

Chicken Afritada

This Chicken Afritada is made extra delicious with fresh tomatoes and NO canned tomato sauce! Loaded with potatoes, carrots, bell peppers, this classic Filipino chicken stew is a hearty and tasty meal the whole family will love.

Prep Time
10 mins
Cook Time
10 mins
Total Time
40 mins
Servings: 4 Servings
Calories: 669 kcal
Course: Main Course
Cuisine: Filipino

Ingredients

  • ¼ cup oil
  • 2 medium potatoes, peeled and quartered
  • 1 large carrot, peeled and cut into cubes
  • ½ red bell pepper, cored and sliced into ½-inch thick strips
  • ½ green bell pepper, cored and sliced into ½-inch thick strips
  • 1 whole chicken( about 3 pounds), cut into serving pieces
  • 1 small onion, peeled and sliced thinly
  • 3 cloves garlic, peeled and minced
  • 6 large Roma tomatoes
  • 1 tablespoon fish sauce
  • 1 cup water
  • ½ cup frozen sweet peas, thawed
  • salt and pepper to taste

Instructions

    Cup of Yum
  1. In a pan over medium heat, heat oil. 
  2. Add potatoes and carrots and cook, turning once or twice, until lightly browned. Remove from pan and drain on paper towels. 
  3. Remove excess oil from pan except for about 2 tablespoons.
  4. Add bell peppers and cook for about 10 to 15 seconds. Remove from pan and drain on paper towels.
  5. Add onions and garlic and cook until softened. 
  6. Add chicken and cook, turning on sides once or twice, until lightly browned.
  7. Add tomatoes and cook, mashing regularly with back spoon until softened and release juices. 
  8. Add fish sauce and simmer for about 30 to 40 seconds.
  9. Add water and bring to a boil. 
  10. Lower heat, cover, and cook for about 15 to 25 minutes or until chicken is tender and sauce is slightly reduced.
  11. Add potatoes and carrots and continue to cook until fork-tender.
  12. Add bell peppers and sweet peas. Cook for 1 to 2 minutes or until green peas are heated through and bell peppers are tender yet crisp. 
  13. Continue to simmer until sauce is reduced to desired consistency. Season with salt and pepper to taste. Serve hot.

Notes

  • Cut ingredients into uniform sizes to ensure even cooking.
  • Pan-fry potatoes and carrots before adding them to the stew to help them keep their shape and from falling apart.
  • If you prefer a thicker sauce, add a tablespoon of tomato paste.

Nutrition Information

Calories 669kcal (33%) Carbohydrates 29g (10%) Protein 46g (92%) Fat 40g (62%) Saturated Fat 10g (50%) Cholesterol 163mg (54%) Sodium 542mg (23%) Potassium 1501mg (43%) Fiber 7g (28%) Sugar 8g (16%) Vitamin A 5050IU (101%) Vitamin C 82.7mg (92%) Calcium 94mg (9%) Iron 6.4mg (36%)

Nutrition Facts

Serving: 4Servings

Amount Per Serving

Calories 669

% Daily Value*

Calories 669kcal 33%
Carbohydrates 29g 10%
Protein 46g 92%
Fat 40g 62%
Saturated Fat 10g 50%
Cholesterol 163mg 54%
Sodium 542mg 23%
Potassium 1501mg 32%
Fiber 7g 28%
Sugar 8g 16%
Vitamin A 5050IU 101%
Vitamin C 82.7mg 92%
Calcium 94mg 9%
Iron 6.4mg 36%

* Percent Daily Values are based on a 2,000 calorie diet.