Chicken Afritada
Chicken Afritada is a Filipino tomato-based stew with chicken, potatoes, carrots, and bell peppers. It's a comforting and flavorful dish, perfect for a family meal served with steamed rice.
An original recipe by Forkin
- Total time
- 1 hr 5 min
- Serves
- 4
- Difficulty
- Medium
- Per serving
- 531 kcal
Allergen information: may contain gluten and soy. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
Ingredients
- 4 pcschicken drumstick, skin on, bone in
- 2 tbspvegetable oil
- 1 pcsred onion, chopped
- 4 clovegarlic, minced
- 1 cupcanned diced tomato
- 2 tbsptomato paste
- 2 cupchicken broth
- 2 pcsbay leaf
- 2 pcspotato, peeled, cut into 1-inch (2.5 cm) cubes
- 2 pcscarrot, peeled, cut into 1/2-inch (1.3 cm) rounds
- 1 pcsred bell pepper, cored, deseeded, cut into strips
- 1 pcsgreen bell pepper, cored, deseeded, cut into strips
- 0.5 cupgreen pea, frozen(optional)
- 0.5 tspsugar
- 0.5 tspsalt, or to taste
marinade
- 2 tbspsoy sauce
- 1 tbspcalamansi juice, or lime juice
- 0.5 tspblack pepper, freshly ground
Equipment
measuring cups and spoons · large pot · cutting board · knife
The method
Step by step
- 1
In a bowl, combine the chicken drumsticks with soy sauce, calamansi juice, and black pepper.
Cook’s note: Marinating the chicken helps to infuse flavor before cooking.
- 2
Marinate the chicken for at least 15 minutes, or up to 30 minutes in the refrigerator.
About 15 min
- 3
Heat the vegetable oil in a large pot or Dutch oven over medium-high heat.
About 2 min
- 4
Sear the marinated chicken drumsticks for 2-3 minutes per side until lightly browned.
About 6 min
Cook’s note: Do not overcrowd the pot; sear in batches if necessary.
- 5
Remove the seared chicken from the pot and set aside.
About 1 min
- 6
In the same pot, add the red onion and sauté until softened, about 3-5 minutes.
About 4 min
- 7
Add the garlic and cook for another minute until fragrant, being careful not to burn it.
About 1 min
- 8
Stir in the canned diced tomato and tomato paste, cooking for 2-3 minutes to deepen their flavor.
About 3 min
- 9
Return the seared chicken to the pot.
- 10
Pour in the chicken broth and add the bay leaf.
About 1 min
- 11
Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 15 minutes.
About 15 min
Cook’s note: Ensure the chicken is mostly submerged in the liquid.
- 12
Add the potato and carrot to the pot.
About 1 min
- 13
Continue to simmer, covered, for another 15-20 minutes, or until the potatoes and carrots are tender.
About 20 min
Cook’s note: Check for tenderness by piercing with a fork.
- 14
Stir in the red bell pepper, green bell pepper, green peas (if using), sugar, and salt.
About 1 min
- 15
Cook for another 5 minutes, or until the bell peppers are tender-crisp.
About 5 min
Cook’s note: Avoid overcooking the bell peppers to retain their color and slight crunch.
- 16
Taste and adjust seasoning as needed.
About 1 min
- 17
Remove the bay leaves before serving.
- 18
Serve hot with steamed white rice.
Per serving
Nutrition
- Calories
- 531.3kcal
- Protein
- 34g
- Carbs
- 35.1g
- Fat
- 27.3g
- Fibre
- 6.9g
- Sugar
- 12.6g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftover Afritada in an airtight container in the refrigerator.
Reheat gently on the stovetop over low heat or in the microwave until warmed through.
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