Chicken Afritada (Afritadang Manok)
Chicken Afritada is a chicken stew simmered with a combination of spices and tomato sauce. I remember my mom cooking this dish in the Philippines. As I watched her in the kitchen, she would fry the chicken first and set it aside. The word “fritada” in Spanish means “fried.” Although this is an optional way of cooking Chicken afritada, I still believe her way is not only traditional but extremely effective. This is undoubtedly one of my favorite Filipino foods, and I usually prepare it on many occasions and serve it with some steamed rice.
- 1 kilo chicken, cut into bite size
- 2 small potatoes, cut into bite size pieces
- 1 small carrot, cut into bite size pieces (optional)
- 1 medium can (227 g) of tomato sauce
- 1/4 cup green peas
- 1 small onion, chopped
- 3 cloves garlic, chopped
- 1 red or green bell pepper, cut in strips
- 1/4 cup soy sauce
- 1 cup chicken stock or water
- Salt and pepper
- cooking oil
- Servings: 4
- Time: 45 minutes
- Level: Easy
- Cuisine: Filipino
(4.5 / 5)
- Heat the cooking oil in a frying pan. Pan fry the chicken pieces until the outer parts turn light brown. Set them aside.
- In the same pan, saute the onion and garlic until they are soft and fragrant.
- Put the chicken back in. Season it with soy sauce and pepper. Stir it until everything is combined
- Pour in the chicken stock (or water) and tomato sauce. Stir and bring it to a boil.
- Cover and simmer it over low heat for at least 25-30 minutes.
- After simmering, add in the potatoes and carrots. Simmer for few minutes until they are tender.
- When the vegetables are tender, add in the green peas and bell peppers. Simmer them for few minutes. Salt and pepper to taste. Turn off the heat.
- Serve the chicken afritada up with hot rice. Enjoy!
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