Chicken Afritada – that classic tomato-based ulam that turns your ordinary manok moment into a “Parang may handaan!” situation! It’s the kind of dish that makes your kids actually eat vegetables without staging a protest, because those potatoes and carrots swimming in that orange sauce are giving main character energy. When that rich tomato aroma starts filling your kitchen, suddenly your kapitbahay’s dogs are all facing your direction.
Let’s be real – this isn’t your typical ginisang manok na nilagyan lang ng sauce! Chicken Afritada is that comfort food that makes your usual chicken recipes look like they need a sauce intervention! With meat that’s more tender than your ex’s “sorry” messages, potatoes that soak up all that sauce like your tita absorbing chismis, and carrots that are actually exciting (unlike your last date) – this dish proves why sometimes the best recipes are the ones we grew up with.
Best part? This chicken afritada recipe is more reliable than your friend’s “5 minutes away na!” promises! Whether you’re tired of the usual adobo-tinola rotation, wanting to prove to your mom that you’ve graduated from pancit canton university, or just craving something that tastes like your childhood, this Chicken Afritada recipe has your back.
Promise, by the time that sauce starts simmering, you’ll have a dish that’s more impressive than your officemate’s new iPhone (pero mas mura)!
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
Prepare the Vegetables (Paghahanda ng Gulay)
- Peel and cut potatoes into uniform 1.5-inch chunks
- Cut carrots into similar-sized pieces
- Slice bell peppers into ½-inch strips
- Thaw green peas if frozen
Brown the Vegetables (Pagprito ng Gulay)
- Heat oil in a large pot over medium heat
- Brown potatoes and carrots until golden (5-7 minutes)
- Remove and set aside
- Quickly sauté bell peppers (15-20 seconds)
- Remove and set aside
Cook the Base (Pagluluto ng Pambase)
- In the same pot, sauté onions until translucent (2-3 minutes)
- Add garlic and cook until fragrant (30 seconds)
- Add chicken pieces and brown on all sides (5-7 minutes)
Develop the Sauce (Paggawa ng Sarsa)
- Add tomatoes and cook until softened (5-7 minutes)
- Mash tomatoes gently with a wooden spoon
- Add fish sauce and simmer briefly
- Pour in water or broth
- Bring to a boil, then reduce heat
- Cover and simmer for 20-25 minutes
Finish the Dish (Pagtatapos ng Pagluluto)
- Add potatoes and carrots
- Cook until tender (10-12 minutes)
- Add bell peppers and peas
- Simmer until vegetables are crisp-tender
- Season with salt and pepper
- Ensure sauce reaches desired thickness
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.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.