Chicken Afritada

Chicken Afritada is a comforting, tomato-based Filipino stew that makes weeknight dinners feel like a celebration. Tender, bone-in chicken simmered in bright tomato sauce with potatoes, carrots, and bell peppers is a one-pot wonder: hearty, vibrant, and easy to customize. This version uses simple pantry staples and straightforward steps so you can get a delicious, family-friendly meal on the table with confidence.

Why you’ll love this Chicken Afritada

This recipe hits the sweet spot between cozy and bright. The tomato sauce gives the dish a tangy foundation, while soy sauce and a hint of sugar deepen the flavor. The vegetables — potatoes, carrots, and bell peppers — add texture and color, and peas finish everything with a pop of freshness. Using bone-in, skin-on chicken thighs or drumsticks keeps the meat juicy and flavorful as it simmers.

Ingredients

• 2 pounds chicken thighs or drumsticks (bone-in and skin-on)
• salt and pepper (to taste)
• 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 cut into cubes)
• 1 large carrot (peeled and sliced)
• 1 cup tomato sauce
• 1 cup chicken broth (low sodium, or no sodium added)
• 1 tablespoon soy sauce (low sodium)
• 1 bay leaf
• 1 teaspoon sugar (optional, for sweetness)
• 1 cup green peas (frozen or fresh)
• 2 green onions (chopped, for garnish)

Equipment

• Large heavy-bottomed skillet or Dutch oven
• Cutting board and knife
• Measuring cups and spoons
• Tongs or a large spoon

Prep notes

Trim any excess fat from the chicken if you prefer, but leave the skin on to help the meat brown and stay moist during cooking. Cut the potatoes into roughly 1-inch cubes so they cook through at the same rate as the carrots. If you use frozen peas, there’s no need to thaw them before adding — they’ll warm through in the final simmer.

Step-by-step instructions

1. Season the chicken. Pat the chicken pieces dry with paper towels. Season both sides with salt and pepper to taste. This builds the first layer of flavor and helps the skin brown.
2. Brown the chicken. Heat 2 tablespoons vegetable oil in a large skillet or Dutch oven over medium-high heat. When the oil is shimmering, add the chicken pieces skin-side down. Work in batches if necessary so the pan isn’t overcrowded. Sear the chicken until the skin is golden brown, about 4–5 minutes per side. You do not need to cook the chicken through at this stage; you’re developing color and flavor. Transfer the browned chicken to a plate and set aside.
3. Sauté the aromatics. Reduce the heat to medium. Add the chopped onion to the same pan and cook until it becomes translucent, about 2–3 minutes, scraping up any browned bits from the bottom of the pan. Add the minced garlic and cook for another 30–45 seconds until fragrant, being careful not to let it burn.
4. Add vegetables that need more cooking time. Add the cubed potatoes and sliced carrot to the pan. Stir to coat them with the onion and garlic mixture, and cook for 2 minutes to start softening their edges.
5. Return the chicken and build the sauce. Nestle the browned chicken pieces back into the pan among the vegetables. Pour in 1 cup tomato sauce and 1 cup chicken broth (low sodium). Add 1 tablespoon soy sauce and 1 bay leaf. Stir gently to combine, making sure the tomato sauce and broth surround the chicken and vegetables.
6. Simmer until tender. Bring the mixture to a gentle boil, then reduce the heat to low. Cover the pan and let everything simmer for about 25–30 minutes, or until the chicken is cooked through and the potatoes and carrots are tender when pierced with a fork. Stir once or twice during this time to ensure even cooking and to prevent sticking. If the liquid reduces too much, add a splash more chicken broth or water.
7. Adjust seasoning and add bell peppers. Taste the sauce and add salt and pepper as needed. If you prefer a touch of sweetness to balance the acidity of the tomatoes, stir in 1 teaspoon sugar (optional). Add the sliced red and green bell peppers and continue simmering, uncovered, for an additional 5–7 minutes so the peppers stay slightly crisp-tender and the flavors meld.
8. Finish with peas and rest. Stir in 1 cup green peas and cook for 2–3 minutes until they are heated through. Turn off the heat and let the pot sit for a minute to let the flavors settle. Remove and discard the bay leaf.
9. Garnish and serve. Sprinkle chopped green onions over the top for freshness and a pop of color. Serve the Chicken Afritada hot with steamed rice or crusty bread to soak up the sauce.

Serving suggestions

Chicken Afritada pairs beautifully with plain steamed rice, garlic rice, or a simple side of sautéed greens. For a quicker weeknight meal, serve it over quinoa or mashed potatoes. If you want a lighter option, remove the skin after cooking and serve the meat over a bed of mixed greens with the vegetables and sauce spooned on top.

Make-ahead and storage

This dish reheats very well. Cool completely, then store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, adding a splash of water or broth if the sauce has thickened. You can also freeze Chicken Afritada for up to 2 months; thaw overnight in the refrigerator before reheating.

Tips for success

• Brown the chicken well: Searing the skin creates flavor, color, and a better overall texture.
• Keep an eye on the liquid level: If it reduces too quickly, add a little more broth or water to prevent burning.
• Timing for vegetables: Add firmer vegetables like potatoes and carrots earlier, and bell peppers and peas toward the end so they remain vibrant and not mushy.
• Adjust sweetness: The optional teaspoon of sugar balances acidity; skip it if you prefer a tangier sauce.

Flavor variations

If you want to put a twist on the classic profile, try any of these subtle changes:

• Add a teaspoon of smoked paprika for a gentle smoky layer.
• Swap green peas for shelled edamame for a slightly firmer bite.
• Stir in a splash of vinegar or calamansi juice at the end for brighter acidity.

Common questions

Can I use boneless chicken instead? Yes. If you choose boneless pieces, reduce the simmer time so the meat doesn’t overcook — check for doneness after 12–15 minutes of simmering.

Can I make this in a slow cooker? Yes. Brown the chicken and sauté the aromatics first for best flavor, then transfer everything to a slow cooker. Cook on low for 4–5 hours or on high for 2–3 hours, adding the bell peppers in the last 30 minutes so they don’t become too soft.

Nutritional snapshot (approximate)

Per serving (based on 4 servings): a balanced mix of protein, vegetables, and moderate calories, depending on portion size and whether you serve with rice. Using low-sodium broth and soy sauce keeps sodium in check.

Final notes

This Chicken Afritada recipe is flexible, forgiving, and full of homestyle comfort. It’s a great dish to make when you want hands-on flavor without fussy techniques. The combination of tender chicken, bright tomato sauce, and colorful vegetables makes for an inviting meal that’s as good for weeknight dinners as it is for sharing with friends and family.

Enjoy your Chicken Afritada with a simple side of steamed rice and a sprinkle of green onions — a cozy, satisfying meal that celebrates straightforward, delicious ingredients.

Chicken Afritada

A comforting Filipino chicken stew simmered in tomato sauce with potatoes, carrots, bell peppers, and peas.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 15 minutes mins

Servings: 6 servings

Ingredients Equipment Method Notes

Ingredients

  

• 2 pounds chicken thighs or drumsticks bone-in, skin-on
• salt to taste
• black pepper to taste
• 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 cut into cubes
• 1 large carrot peeled and sliced
• 1 cup tomato sauce
• 1 cup chicken broth low sodium or no sodium added
• 1 tablespoon soy sauce low sodium
• 1 bay leaf
• 1 teaspoon sugar optional, for sweetness
• 1 cup green peas frozen or fresh
• 2 green onions chopped, for garnish

Equipment

• large pot or deep skillet (braiser)
• Cutting Board
• Chef’s knife
• Measuring cups and spoons
• Wooden spoon or spatula

Method

 

1. Season the chicken pieces all over with salt and pepper.
2. Heat the vegetable oil in a large pot or deep skillet over medium-high heat. Brown the chicken on all sides, about 5–7 minutes per side, then remove and set aside.
3. Add the chopped onion to the same pot and cook until softened, about 5 minutes. Stir in the minced garlic and cook 1–2 minutes until fragrant.
4. Pour a little chicken broth into the pot to deglaze, scraping up browned bits. Add the cubed potatoes and sliced carrots and cook 3–4 minutes, stirring occasionally.
5. Add the sliced red and green bell peppers and sauté 2–3 minutes until they begin to soften.
6. Pour in the tomato sauce and remaining chicken broth. Return the browned chicken to the pot and add soy sauce, bay leaf, and sugar (if using). Stir to combine.
7. Bring to a boil, then reduce heat to low. Cover and simmer for 25–30 minutes, or until the chicken is cooked through and vegetables are tender.
8. Stir in the green peas during the last 5 minutes of cooking to heat through. Remove and discard the bay leaf.
9. Garnish with chopped green onions and serve hot.

Notes

• Adjust soy sauce and sugar to taste.
• Optional vegetables like green beans or zucchini can be added.
• This dish develops more flavor the next day.