Filipino Chicken Afritada

This Filipino Chicken Afritada transforms humble chicken and vegetables into a rich, comforting stew that's both hearty and colorful. Tender chicken pieces are browned until golden, then simmered in a tomato-based sauce alongside potatoes, carrots, and bell peppers until everything is infused with flavor. The name "Afritada" comes from the Spanish "fritada" (fried), reflecting the essential first step of searing the chicken. While this version takes some liberties with tradition, it maintains the soul-satisfying essence of this beloved dish.

Through years of making this dish, I've learned that proper browning and slow simmering create the most flavorful results.

Essential Ingredients Selection

• Bone-in chicken adds richness to sauce
• Fresh vegetables provide texture contrast
• Quality tomato sauce creates perfect base
• Low-sodium soy sauce adds umami depth

Choose skin-on chicken pieces for extra flavor, but trim excess fat if desired.

Detailed Cooking Instructions

1. Begin with careful preparation.

Pat chicken pieces dry with paper towels for better browning. Season generously with salt and pepper on all sides. Cut potatoes and carrots into uniform 1-inch pieces to ensure even cooking. Slice bell peppers into strips and chop onions finely. Having all ingredients prepped ensures smooth cooking process. Position ingredients near cooking area in order of use.

2. Heat large Dutch oven or heavy-bottomed pot over medium-high heat until hot.

Add vegetable oil and wait until shimmering. Working in batches to avoid crowding, add seasoned chicken skin-side down. Cook 5-7 minutes per side until deeply golden brown. This step is crucial for developing flavor - don't rush it. Transfer browned chicken to plate, leaving flavorful drippings in pot.

3. Reduce heat to medium and add chopped onions to pot.

Cook in chicken drippings until softened and translucent, about 5 minutes, scraping bottom to incorporate browned bits. Add minced garlic and cook just until fragrant, about 1 minute. These aromatics form the flavor base of your stew. If pot seems dry, add small splash of chicken broth.

4. Add potatoes and carrots to pot,

stirring to coat with aromatic oil. Cook 3-4 minutes to begin softening process. Add bell peppers and continue cooking 2-3 minutes more. The vegetables should be slightly softened but not fully cooked. Pour in tomato sauce and chicken broth, stirring to combine. Return chicken to pot, nestling pieces into sauce.

5. Add soy sauce, bay leaf, and optional sugar.

Bring mixture to gentle boil, then reduce heat to maintain steady simmer. Cover and cook 25-30 minutes, occasionally turning chicken and stirring gently to ensure even cooking. Check vegetables for tenderness and chicken for doneness (internal temperature should reach 165°F). Add peas in final 5 minutes of cooking.

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My Filipino grandmother taught me that patience during the initial browning creates the richest sauce. Temperature control throughout cooking is crucial.

Storage Solutions

Store cooled stew in airtight container up to 4 days in refrigerator. When reheating, add splash of chicken broth if sauce has thickened too much. For freezing, store up to 3 months, though potato texture may change slightly. Thaw overnight in refrigerator and reheat gently on stovetop until hot throughout.

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Serving Suggestions

Serve hot over steamed white rice to soak up the flavorful sauce. Garnish with fresh green onions and additional soy sauce if desired. For traditional Filipino meal, serve with calamansi or lime wedges on side. Consider offering bird's eye chilies for those who enjoy heat.

Troubleshooting Tips

If sauce is too thin, simmer uncovered until reduced to desired consistency. For tough chicken, extend cooking time at low heat. When vegetables are overcooked, add fresh batch in last 10 minutes of cooking. If sauce lacks depth, add small amount of fish sauce or additional soy sauce.

Make-Ahead Strategies

Brown chicken and prepare vegetables day before, storing separately in refrigerator. Make complete dish up to 2 days ahead - flavors actually improve. Reheat gently before serving. For entertaining, have all components ready and assemble just before guests arrive.

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Frequently Asked Questions

→ Can I use boneless chicken?

Yes, but reduce cooking time to about 20 minutes as it cooks faster than bone-in

→ Why brown the chicken first?

Browning develops flavor and creates tasty brown bits that enrich the sauce

→ Can I make this ahead?

Yes, it actually tastes better the next day as flavors develop further

→ What can I serve with this?

Traditionally served over steamed rice, but crusty bread works well too

→ Can I add other vegetables?

Yes, green beans or zucchini make great additions to this versatile stew