Chicken Afritada is a family favorite in our home. With tender chicken, colorful vegetables, and a rich tomato sauce, it’s the kind of dish that brings everyone to the table with smiles and hungry appetites.
What is Chicken Afritada?
Chicken Afritada is a classic Filipino tomato-based stew featuring chicken, potatoes, carrots, and bell peppers. In my version, I like to add hotdog slices for a touch of sweetness and a burst of color. While it may look similar to chicken pochero, afritada has a thicker, richer sauce and differs in both ingredients and cooking method.
It’s hearty, comforting, and perfect for sharing. Whether for a quick weeknight dinner or a relaxed weekend meal, this dish has a way of making the whole kitchen smell inviting and cozy.
Why You’ll Love This Recipe
- One-Pan Wonder – Everything cooks in one pot, making cleanup easy.
- Family-Friendly – Mild flavors and colorful ingredients make it a hit with both kids and adults.
- Budget-Friendly Comfort Food – Uses affordable, everyday ingredients without sacrificing flavor.
- Make-Ahead Friendly – Tastes even better the next day, so it’s great for meal prep or gatherings.
Ingredients
- Chicken – tender and juicy base of the stew
- Hotdogs – adds a hint of sweetness and fun color
- Potatoes – hearty and filling vegetable that absorbs the sauce
- Carrots – adds natural sweetness and bright color
- Red bell pepper – gives sweetness and vibrant color
- Green bell pepper – provides freshness and aroma
- Onion – builds a savory flavor base
- Garlic – adds depth and aroma
- Dried bay leaves – infuses an earthy fragrance
- Tomato sauce – rich and tangy base for the stew
- Chicken broth – deepens the flavor of the sauce
- Green peas – adds texture and color (optional)
- Cooking oil – used for frying and sautéing
- Salt and ground black pepper – for seasoning
How to Cook Chicken Afritada
- Fry the potatoes and carrots
Heat the cooking oil in a large pan over medium heat. Fry the carrots and potatoes for 3 to 5 minutes until lightly browned. Remove from the pan and set aside. - Sauté the aromatics
Reduce the oil to about 3 tablespoons. Sauté garlic until fragrant, then add the onion and cook until soft. - Brown the chicken
Add the chicken pieces and cook until lightly browned on all sides. - Add the hotdogs
Stir in the sliced hotdogs and cook for about a minute. - Build the sauce
Pour in the tomato sauce and chicken broth. Stir well, scraping any browned bits from the bottom of the pan. - Simmer until tender
Add the bay leaves, cover, and let simmer for about 30 minutes, or until the chicken is cooked through and tender. - Add the vegetables
Return the fried potatoes and carrots to the pan, then add the bell peppers. Cook for about 3 minutes to keep them crisp-tender. - Finish with peas
Add the green peas, if using, and cook for 2 more minutes. - Taste and adjust
Season with salt and black pepper to taste. Serve hot with rice.
Quick Tips
- Fry root vegetables first to keep them from turning mushy.
- Bone-in chicken adds more flavor and keeps the meat juicy.
- A splash of fish sauce or soy sauce gives the sauce a savory boost.
- Great for leftovers — the flavors develop even more overnight.
Make It Your Own
- Pork Afritada – Substitute pork shoulder or belly for chicken, adjusting the simmer time until tender.
- Spicy Afritada – Add sliced chilies or a pinch of chili flakes for heat.
- Fresh Tomato Version – Replace canned tomato sauce with pureed fresh tomatoes for a lighter, fresher taste.
Serving Suggestions
- Lumpiang Shanghai – Crispy spring rolls that add a nice contrast to the saucy afritada.
- Mongolian Beef – A savory option to serve alongside for a variety of flavors on the table.
- Pork Adobo – A Filipino classic that pairs perfectly with afritada for a hearty, flavorful spread.
Storage & Reheating
- Fridge – Keep in an airtight container for up to 3 days.
- Freezer – Cool completely, then store in freezer-safe containers for up to 3 months.
- Reheat – Warm gently on the stove, adding a little broth or water if the sauce has thickened.
Frequently Asked Questions
Can I skip the hotdogs?
Yes, you can leave them out or replace them with sliced sausage or ham.
Can I use boneless chicken?
Absolutely. Boneless cuts will cook faster, so reduce the simmering time.
What can I do if my sauce is too thin?
Let it simmer uncovered for a few more minutes until it thickens to your liking. You can also mash some of the potatoes and cook it further while stirring to thicken the sauce.
Best Way to Enjoy It
For us, Chicken Afritada is best enjoyed with freshly steamed white rice, letting the sauce soak in. If there are leftovers, it’s just as good the next day — sometimes even better.
This Chicken Afritada is simple, flavorful, and always a hit at home. It’s the kind of recipe you can make on a busy day but still feel proud to serve. I hope you enjoy making it for your loved ones as much as I enjoy cooking it for mine.
Chicken Afritada
Ingredients
- 2 pounds chicken, cut into serving pieces
- 4 pieces hotdogs, sliced diagonally
- 3 pieces potatoes, cut into large cubes
- 2 pieces carrots, cut into chunks
- 1 pieces red bell pepper, sliced
- 1 pieces green bell pepper, sliced
- 1 pieces onion, thinly sliced
- 5 cloves garlic, chopped
- 3 pieces dried bay leaves
- 8 ounces tomato sauce
- 2 cups chicken broth
- 1/2 cup green peas, optional
- 1/2 cup cooking oil
- Salt and ground black pepper, to taste
Instructions
- Heat the cooking oil in a large pan over medium heat. Fry the carrots and potatoes for 3 to 5 minutes until lightly browned. Remove and set aside.
- Reduce the oil to about 3 tablespoons. Sauté the garlic until fragrant, then add the onion and cook until softened.
- Add the chicken pieces and cook until lightly browned on all sides.
- Stir in the hotdogs and cook for 1 minute.
- Pour in the tomato sauce and chicken broth. Scrape the pan to release any browned bits.
- Add the bay leaves. Cover and simmer for about 30 minutes, or until the chicken is tender.
- Return the fried potatoes and carrots to the pan, then add the bell peppers. Cook for 3 minutes to keep the peppers crisp tender.
- Stir in the green peas, if using, and cook for 2 minutes.
- Season with salt and ground black pepper to taste. Serve hot with steamed rice.
Equipment
- 1 Large deep pan or pot with lid
- 1 Tongs or spatula
- 1 Cutting board and chef’s knife
Recipe Notes
- Fry potatoes and carrots first to help them keep their shape in the sauce.
- Bone in, skin on chicken gives the richest flavor. Boneless works too; reduce the simmer time slightly.
- A splash of soy sauce or fish sauce adds savory depth.
- This can be made with pork; adjust cooking time for tenderness. Store in the fridge for up to 3 days or freeze for up to 3 months.
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