When it comes to authentic Filipino Chicken Afritada, my Tita Beth’s recipe stands as a testament to how this classic tomato-based stew should be prepared.
Unlike many modern versions that rely on pre-made sauces, this recipe honors the traditional method of using fresh, vine-ripened tomatoes to create a naturally sweet and vibrant sauce. I’ve spent years perfecting her technique, learning how each step – from properly browning the chicken to timing the addition of vegetables – contributes to creating that perfect balance of flavors that makes this dish a beloved Filipino comfort food.
This time-tested Pinoy recipe transforms humble ingredients into a remarkable stew that’s elegant enough for special occasions yet simple enough for family dinners, proving why Chicken Afritada remains a cherished staple in Filipino households across generations.
Why You’ll Love This Recipe
- Authentic Flavor: Using fresh vine-ripened tomatoes creates a naturally sweet sauce without artificial ingredients
- Perfect Texture: Our two-stage cooking method ensures tender chicken and perfectly cooked vegetables
- Family-Friendly: A complete one-pot meal that both kids and adults will enjoy
- Make-Ahead Friendly: Tastes even better the next day
- Budget-Conscious: Uses simple, accessible ingredients to create a restaurant-quality dish
Classic Filipino Chicken Afritada (Afritadang Manok)
Equipment
- Large heavy-bottomed pot
- Sharp knife for vegetables
- Wooden spoon for mashing tomatoes
- Tongs for handling chicken
Ingredients
For the Chicken and Sauce
- 1 whole chicken about 3 pounds, cut into serving pieces (3 librang manok, hiniwa-hiwa)
- 6 large Roma tomatoes malaking kamatis
- 1 small onion peeled and sliced thinly (maliit na sibuyas)
- 3 cloves garlic minced (butil ng bawang, dinurog)
- 1 tablespoon fish sauce patis
- 2 cup water or chicken broth tubig o sabaw ng manok
- Salt and pepper to taste asin at paminta
- ¼ cup cooking oil langis
Vegetables
- 2 medium potatoes peeled and quartered (patatas)
- 1 large carrot cut into chunks (karot)
- 1 red bell pepper sliced (pulang bell pepper)
- 1 green bell pepper sliced (berdeng bell pepper)
- ½ cup frozen green peas thawed (gisantes)
Instructions
- Begin by preparing all vegetables: peel and cut potatoes (patatas) into uniform 1.5-inch chunks, cut carrots (karot) into similar-sized pieces, slice bell peppers (bell pepper) into ½-inch strips, and thaw the green peas (gisantes) if frozen.
- Heat oil (langis) in a large heavy-bottomed pot over medium-high heat (around 375°F/190°C). Brown the potatoes and carrots until golden (5-7 minutes), then remove and set aside. Quickly sauté bell peppers for 15-20 seconds until slightly blistered, then remove and set aside.
- In the same pot over medium heat (350°F/175°C), sauté sliced onions (sibuyas) until translucent, about 2-3 minutes. Add minced garlic (dinurog na bawang) and cook until fragrant, about 30 seconds. Add chicken pieces (hiniwa-hiwang manok) and brown on all sides for 5-7 minutes.
- Add the Roma tomatoes (kamatis) and cook until they soften, about 5-7 minutes. Gently mash them with a wooden spoon to release their juices. Add fish sauce (patis) and let it simmer briefly. Pour in water or chicken broth (sabaw ng manok), bring to a boil, then reduce heat to low (around 200°F/95°C). Cover and simmer for 20-25 minutes or until chicken is tender.
- Return the potatoes and carrots to the pot and cook until tender, about 10-12 minutes. Add the bell peppers and green peas during the last 5 minutes of cooking. Season with salt and pepper (asin at paminta) to taste. The sauce should be rich and slightly thickened.
- Serve hot with steamed white rice (mainit na kanin). For best results, let it rest for 5-10 minutes before serving to allow flavors to meld together.
Tips from Lola’s Kitchen
- Choose native chicken (native na manok) for more flavorful results
- Marinate chicken in calamansi and pepper for 30 minutes before cooking
- Add a bay leaf (dahon ng laurel) for extra aroma
- Pan-fry potatoes separately to prevent them from falling apart
- Use ripe tomatoes for natural sweetness
Traditional Serving Suggestions
- Serve hot with steamed white rice (mainit na kanin)
- Pair with patis (fish sauce) and calamansi on the side
- Garnish with fresh parsley or green onions
- Best enjoyed family-style in the center of the table
Troubleshooting Common Issues
- Watery Sauce
- Solution: Simmer uncovered to reduce
- Add 1 tablespoon tomato paste (pampalapot)
- Tough Chicken
- Solution: Extend cooking time at low heat
- Check chicken age (older chickens need longer cooking)
- Mushy Vegetables
- Solution: Add vegetables in stages
- Don’t overcook bell peppers and peas
Ingredient Alternatives
- Chicken: Use pork or beef chunks
- Roma tomatoes: 2 cups canned crushed tomatoes
- Fresh peas: Canned or frozen peas
- Bell peppers: Use mixed colors or local sweet peppers
- Fish sauce: Substitute with soy sauce (toyo)
Storage & Reheating
- Refrigerate: Up to 4 days in airtight container
- Freeze: Up to 3 months (without potatoes)
- Reheat: Stovetop over medium heat
- Add water if needed when reheating
Variations
- Pineapple Afritada
- Add 1 cup pineapple chunks
- Use pineapple juice instead of water
- Spicy Version
- Add 2-3 Thai chilies (siling labuyo)
- Include chili flakes to taste
- Creamy Afritada
- Add ½ cup coconut milk
- Reduce water accordingly
Frequently Asked Questions
Q: What makes Afritada different from Mechado? A: Afritada uses tomatoes as its base and includes bell peppers, while Mechado includes soy sauce and citrus. Q: Can I use chicken breast only? A: Yes, but cooking time should be reduced to prevent drying. Q: Why brown the vegetables separately? A: This helps maintain their shape and adds flavor through caramelization. Q: How can I make it healthier? A: Use skinless chicken and more vegetables. Reduce oil usage.
Classic Filipino Chicken Afritada (Afritadang Manok)Nutrition
The Story Behind Filipino Chicken Afritada
Growing up in a Filipino household, the aroma of Chicken Afritada (Afritadang Manok) wafting through our kitchen always signaled a special family gathering. This beloved Filipino chicken stew, with its rich tomato-based sauce and colorful vegetables, tells the story of our country’s diverse culinary heritage, particularly the Spanish influence that has shaped our cuisine for centuries.
The word “afritada” comes from the Spanish “fritada,” meaning “fried,” referring to the crucial first step of browning the chicken and vegetables to develop deep, complex flavors. While similar to other Filipino tomato-based stews like mechado and caldereta, afritada stands apart with its signature combination of potatoes, carrots, and bell peppers, creating a harmony of colors that’s as appealing to the eyes as it is to the palate.
In the bustling streets of Manila’s oldest districts, particularly in Binondo and Quiapo, you’ll find heritage restaurants serving their versions of afritada, each claiming to have the most authentic recipe passed down through generations. Some families add their special touch with green olives or mushrooms, while others swear by using native chicken (pinaupong manok) for its superior flavor and texture.
Traditional Filipino home cooks understand that the secret to exceptional afritada lies in two key elements: the quality of tomatoes and the patience to let the flavors develop slowly. Unlike modern adaptations that rely on canned sauce, this recipe honors the old-world technique of using fresh, ripe tomatoes, allowing their natural sweetness and acidity to create a more nuanced and balanced sauce that gently coats each ingredient.
Today, chicken afritada remains a staple at Filipino family gatherings, from simple Sunday lunches to grand fiestas. It’s one of those dishes that tastes even better the next day, as the flavors continue to meld and deepen. Whether served in humble karitons (street food carts) or presented at elaborate parties, afritada represents the Filipino tradition of bringing people together through food that’s made with time, care, and love.
In many Filipino-American households, this dish serves as a bridge between generations, with modern cooks adapting their lola’s (grandmother’s) recipes while maintaining the essence of what makes afritada special. Some add a twist with additional herbs or adjust the cooking method for busy schedules, but the heart of the dish – tender chicken and vegetables in that signature sauce – remains unchanged, continuing to tell our story of family, tradition, and the enduring influence of Spanish-Filipino cuisine.
