Chicken Afritada
User Reviews
4.2
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Prep Time
10 mins
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Cook Time
40 mins
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Total Time
40 mins
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Servings
4 Servings
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Calories
669 kcal
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Course
Main Course
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Cuisine
Filipino
Chicken Afritada
Description
Chicken Afritada begins by pan-frying potatoes and carrots to lightly brown them and preserve their shape during the stew’s cooking. Bell peppers are briefly cooked to keep them tender-crisp. Onions and garlic are sautéed until softened, then chicken pieces are browned to develop flavor. Roma tomatoes are added and mashed to create a fresh tomato sauce base, enhanced with fish sauce for savory depth.
Water is added to the pan to boil before simmering the chicken until tender and the sauce slightly reduces. The pre-cooked potatoes and carrots are returned to the pan to finish cooking along with bell peppers and sweet peas, which heat through but remain vibrant. The result is a stew with tender chicken, soft vegetables, and a rich, bright tomato-fish sauce.
This dish can be served as a main meal accompanied by steamed rice. The variety of vegetables provides textural contrast and balance to the savory sauce. For a thicker sauce, tomato paste can be added to enrich consistency prior to simmering. Uniformly cutting the vegetables ensures even cooking throughout.
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 prevent them from falling apart.For a thicker sauce, add a tablespoon of tomato paste during cooking.
Ingredients
- ¼ cup neutral cooking oil generic cooking oil
- 2 potato medium, peeled and quartered
- 1 carrot large, 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 chicken whole (about 3 pounds), cut into serving pieces
- 1 onion small, peeled and sliced thinly
- 3 cloves garlic peeled and minced
- 6 Roma tomato large
- 1 tablespoon fish sauce
- 1 cup water
- ½ cup sweet peas frozen, thawed
- salt to taste
- black pepper to taste
Instructions
- In a pan over medium heat, heat oil.
- Add potatoes and carrots and cook, turning once or twice, until lightly browned. Remove from pan and drain on paper towels.
- Remove excess oil from pan except for about 2 tablespoons.
- Add bell peppers and cook for about 10 to 15 seconds. Remove from pan and drain on paper towels.
- Add onions and garlic and cook until softened.
- Add chicken and cook, turning on sides once or twice, until lightly browned.
- Add tomatoes and cook, mashing regularly with back spoon until softened and release juices.
- Add fish sauce and simmer for about 30 to 40 seconds.
- Add water and bring to a boil.
- Lower heat, cover, and cook for about 15 to 25 minutes or until chicken is tender and sauce is slightly reduced.
- Add potatoes and carrots and continue to cook until fork-tender.
- 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.
- 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
Show DetailsNutrition Facts
Serving: 4Servings
Amount Per Serving
Calories 669 kcal
% 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.
User Reviews
Overall Rating
4.2
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