Classic Chicken Afritada
A comforting and flavorful Filipino chicken stew with vegetables and tomato sauce.
Ingredients
Main Ingredients
- 2 pounds chicken thighs or drumsticks (bone-in and skin-on)
- 1 cup tomato sauce
- 1 cup chicken broth (low sodium or no sodium added)
- 2 tablespoons vegetable oil
- 1 large onion, chopped
- 4 cloves garlic, minced
- 1 medium red bell pepper, sliced
- 1 medium green bell pepper, sliced
- 2 medium potatoes, peeled and cubed
- 1 large carrot, peeled and sliced
- 1 tablespoon soy sauce (low sodium)
- 1 leaf bay leaf
- 1 teaspoon sugar (optional, for sweetness)
- 1 cup green peas (frozen or fresh)
- 2 green onions chopped (for garnish)
Instructions
- Season the chicken thighs or drumsticks with salt and pepper on all sides. In a large pot or deep skillet, heat the vegetable oil over medium-high heat. Add the chicken pieces and cook until browned on all sides, about 5-7 minutes per side. Remove the chicken from the pot and set aside.
- In the same pot, add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for another 1-2 minutes until fragrant.
- Deglaze the pot by adding a bit of chicken broth and scraping off the brown bits. Stir in the cubed potatoes and sliced carrots. Cook for another 3-4 minutes.
- Add the sliced red and green bell peppers to the pot and sauté for 2-3 minutes until they start to soften.
- Pour in the tomato sauce and chicken broth. Stir to combine. Return the browned chicken to the pot. Add the soy sauce, bay leaf, and sugar (if using). Stir well.
- Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer for about 25-30 minutes, or until the chicken is fully cooked and the vegetables are tender. During the last 5 minutes of cooking, stir in the green peas and cook until heated through.
- Remove the bay leaf. Garnish the Chicken Afritada with green onions. Serve hot over steamed rice or with crusty bread.
Notes
Adjust seasonings to taste. Feel free to add other vegetables like green beans or zucchini for extra nutrition. Leftovers taste even better the next day.