Go Back Email Link
–+ servings
Classic Filipino Chicken Afritada (Afritadang Manok)

Classic Filipino Chicken Afritada (Afritadang Manok)

Chicken Afritada (Afritadang Manok) is a beloved Filipino comfort food that showcases the Spanish influence in Filipino cuisine. This version uses fresh tomatoes instead of canned sauce for a more authentic, homemade taste that your family will love.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour
Course Main Course
Cuisine Filipino, Spanish
Servings 6
Calories 368 kcal
Difficulty Medium

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 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 mantika

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 into similar-sized pieces, slice bell peppers (bell pepper) into ½-inch strips, and thaw the green peas (gisantes) if frozen.
  • Heat oil (mantika) 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

  1. Choose native chicken (native na manok) for more flavorful results
  2. Marinate chicken in calamansi and pepper for 30 minutes before cooking
  3. Add a bay leaf (dahon ng laurel) for extra aroma
  4. Pan-fry potatoes separately to prevent them from falling apart
  5. Use ripe tomatoes for natural sweetness
 

Nutrition

Calories: 368kcalCarbohydrates: 3gProtein: 24gFat: 29gSaturated Fat: 6gPolyunsaturated Fat: 7gMonounsaturated Fat: 14gTrans Fat: 0.2gCholesterol: 95mgSodium: 326mgPotassium: 331mgFiber: 1gSugar: 1gVitamin A: 873IUVitamin C: 44mgCalcium: 21mgIron: 1mg
Tried this recipe?Let us know how it was!