Chicken Afritada pinoy style is thee crowd pleaser. Nothing is better than seeing everyone enjoying a meal in harmony. It’s meat and potatoes elevated because it’s healthy, deep in flavor, and you won’t be seeing leftovers. It’s the natural chicken afritada ingredients of tomato, potato, bell pepper, onions, and lip-smacking seasonings that create a chicken afritada recipe to be one of the best dinners, hands down, that everyone can appreciate. Winner, winner, chicken dinner!
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Chicken Afritada is beyond Meat and Potatoes
I remember eating this dish so early on in my life and it all makes sense now. It’s aroma is super good, it makes you hungry. The colors, the flavor, and the texture is the perfect balance.
You couldn’t just call it meat and potatoes because somehow, in every tender bite, the taste just made you want more and there were so many layers to it.
As a child, I think this was the right introduction ulam (foods eaten with rice) to loving flavorful food and having more colorful vegetables on my plate.
Plus, if you’re feeding your kids, family, or just yourself…you can’t really beat a complete meal that can be done as a one pot recipe.
Set it and let it stew while other things get done, this chicken afritada recipe is golden and downright necessary in my book.
WHATS GOOD ABOUT Chicken Afritada
- Chicken afritada ingredients are accessible, healthy, natural, and wholesome with tons of flavor.
- It’s an easy weekday meal.
- Kid friendly
- Meal prep friendly
- A complete meal with everything in one pot. All you need is a side of rice!
What is Chicken Afritada
In a Nutshell
When you’re wondering what to cook or bored of some of the same things, chicken afritada is here to save the day.
“Afritada” any meats like seafood, beef, pork, and even tofu when you sear the protein, then stew it with the mix of a tomato based sauce that is very savory (usually has some fish sauce), and incorporate carrots, red and green bell peppers, and some potatoes.
As simple as it sounds, it’s a highly toothsome plate of food that is satisfying without much fat.
Best of all, it’s made with real food, natural ingredients in this recipe.
More History on Chicken Afritada
It’s chicken afritada Pinoy style, because this is a dish of the Philippines. Like so many other recipes, Filipinos have a way with ingredients to make incredible, unique, and idyllic Filipino dishes that truly capture the essence of Pinoy food culture.
In addition, part of these creations also have the intertwining of other cultures from a wide history of colonization and showcases bold and myriad mixtures with elements of Spanish, Chinese, and so many more like Malay, Hindu, and Polynesian just to name a few.
With that said, Afritada is a derivative from the Spanish word “fritada” which means to fry.
Thus chicken afritada, because we “fry” or sear the chicken first before moving on to the next steps of the recipe.
This chicken afritada recipe is not to be confused with Filipino menudo (has liver) or kaldereta (use goat meat) which look similar and have the same ingredient of tomato, but those recipes have different, specific meats.
Different Versions of Afritada
Now you know a little more about what afritada means, and how you can create a similar recipe with other proteins.
After mastering this foundational recipe that is simple and yummy, you can try these other adaptations.
- Chicken afritada with Pineapple for a decadently sweet and scrumptious version. This style is called hamonado (meat marinated in pineapple sauce).
- Try Afritada Mussels or Shrimp
- Afritada Skirt Steak
- Afritada Tofu and Chickpeas
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Chicken Afritada INGREDIENTS
Keep it simple with natural ingredients and your on your way! Best thing is that all these ingredients can be mostly found at any regular grocery store.
- Chicken Drums or Thighs – make the most fork tender meat when stewing; You can do skin on or off.
- Avocado Oil – or high heat tolerant oil
- Yellow Sweet Onion
- Fresh Garlic – No “jar-lic” please. Use fresh garlic. All you have to do is smash it and then it minces perfectly.
- Yukon Gold Potatoes – These have a great flavor profile. You can also use red or fingerling potatoes. Medium chunky cubes do fine.
- Carrots – Cut chunky on the diagonal.
- Cherry or On the Vine Tomatoes – These are sweeter compared to Roma tomatoes. Choose a sweeter, vibrantly red, ripe variety of tomato.
- Red Bell Pepper – Diced in big chunky pieces.
- Green Bell Pepper – Diced in big chunky pieces.
- Fresh Lemon – for marinating and the sauce
- Regular Soy Sauce – for marinating and the sauce
- Cornstarch – (optional) A small amount for tenderizing in the marinade.
- Fish Sauce – A must have transformational ingredient. Adds the salt and umami flavor boost. This is a big part of all the Asian foods you love, and you don’t need to add more salt when using fish sauce. Use an ALL natural fish sauce from Red Boat or Thai brand, or read the ingredients. Fish sauce should only be anchovies and salt. If you need to sub it just add salt.
- Bay Leaves – Imparts the aromatic depth in the flavor.
- Vegetable Broth – You can use chicken broth as well. I used vegetable broth since it still delivers excellent flavor and is on the lighter side to make this more of a weekly meal recipe.
- Ground Pepper – to taste
Steps
One pot recipes are really some of the best. While it seems like a length of time, most of that is putting things in the pot and leaving it be for a while. The end result is a beautiful dinner.
- Trim your chicken thighs or drums from fat, per your preference. This recipe uses boneless thighs.
- In a bowl or food safe bag, submerge the chicken in soy sauce, half tablespoon cornstarch, and fresh lemon juice from 2-3 lemons. Refrigerate.
- After three hours, you can remove the chicken and pat them a little dry. Save the sauce.
- Prep and cut all the veggies. Dice onions. Mince garlic. Have your mise en place (all ingredients and set up laid out) which makes this easy.
- On high heat, sear the chicken. Add garlic and onions. Then tomatoes.
- Hit it all with a sear then add fish sauce.
- Pour some marinade sauce in and then the vegetable broth. Add bay leaves.
- Cover and simmer on low for 40 minutes.
- Then add potatoes and once potatoes are close to done, add the carrots and bell peppers. Sprinkle pepper and serve!
EQUIPMENT
LARGE BRAISER PAN – This is perfect because there is plenty of area on the pan to get a good sear on the chicken and evenly cook everything.
I have two NON-sponsored recommendations, and in all, they have cast iron that lasts for years and also have the perfect heating elements for searing and braising. I just really love these and am sharing them with you.
The one I have used for over a decade is the Le Creuset braiser pan. It works for more than half of my recipes. It is perfect for stewing, braising, searing, and frying.
Being one of the best lines of cookware, I use it often for family meals. It’s an investment that helps create very delicious meals.
NOTES ON MAKING Afritada
While you can see the chicken afritada ingredients are simple, the method and timing is important in this recipe.
- Marinating the chicken is optional if you don’t have time. If you do marinate, only three hours will do just fine.
- Do not marinate the chicken more than five hours.
- Use fresh garlic and smash and mince for all the garlic juices to release.
- Since afritada refers to frying the meat, be sure to sear the chicken before braising it.
- Go low and slow for fork tender, fall off the bone meat. Give the meat at least 45 minutes to an hour to braise. A perfect time to dance, sing, and play while you’re waiting.
- Do not let the vegetables go brown or the potatoes get mushy. Remember, potatoes first and as soon as they are fork tender, add the veggies for three minutes then serve immediately.
- Put a lid on it. A good braising pan usually has a tight lid to help keep in the heat.
ADD INS AND VARIATIONS
- try different proteins like pork, beef, fish, seafood, and chickpeas
- add shitake mushrooms, peas, or spinach
- make it spicy and add a few dried Sichuan chilis
- add butter for more richness
- try using jackfruit or dried mushroom as a meat substitute
WHAT TO SERVE WITH Chicken Afritada
RICE.
This staple side goes perfect and that’s all you need to serve with this ulam (food eaten with rice) because the sauce alone is absolutely comforting and tongue hugging delicious.
You can also try the following:
- farro
- quinoa
- naan bread
- cauliflower rice
FAQS
Yes, this is all natural and has a balance of colorful vegetables. It’s a complete meal. Add vegetable broth for lower calories and use gluten free soy sauce for a gluten free option. I’ve used gluten free soy and it works perfectly.
Yes, store leftovers in an airtight, glass container. Leftovers vegetables are best consumed by the next day. You can reheat on the stove, over steaming rice, or in the microwave.
Yes, you can freeze this when stored airtight and consume in the next few weeks. As a note, this recipe is best when it’s freshly made and piping hot.
Yes, if you omit the meat and fish sauce, it will be vegan. Add some mushrooms, chickpeas, and add some salt, and it will be a delicious vegan version.
Fresh and sweeter varietals of tomato like cherry or on-the-vine tomatoes are best for a healthy dish. If you like a thicker, more tomato filled sauce, you can add some tomato sauce. Sun dried tomato is not recommended.
The Best Natural Chicken Afritada
Equipment
- 1 large braiser pan or Dutch oven
- 1 bowl for marinating
- 2 paper towels
Ingredients
- 1½ lb chicken thighs (about 4-5 pieces) or chicken drums
- 1 cup soy sauce
- ¾ cup fresh squeezed lemon juice
- ¾ tbsp cornstarch
- 1 tbsp avocado oil or high heat tolerant oil
- 4 cloves fresh garlic smash and mince
- ¾ medium yellow onion chunky diced
- 1 tbsp fish sauce
- 3 cups cherry or on the vine tomatoes chunky sliced
- 1½ cup vegetable broth
- 3 bay leaves
- 2 medium Yukon Gold potatoes or favorite potatoes; chunky diced
- 1 carrot chunky sliced on diagonal
- 1 medium red bell pepper chunky diced
- 1 medium green bell pepper chunky diced
- ½ tsp ground black pepper to taste
Instructions
- Take the chicken and trim the fat. Place in a bowl or food safe bag and submerge in the soy sauce and lemon juice and cornstarch. Give it a mix and marinate for at least an hour, up to 3 hours.1½ lb chicken thighs (about 4-5 pieces), 1 cup soy sauce, ¾ cup fresh squeezed lemon juice, ¾ tbsp cornstarch
- Remove the chicken out from the sauce and pat the chicken a little dry with some paper towel.SAVE ONE CUP of the marinating sauce and set aside.Heat pan on high and then add oil when the pan is hot.1 tbsp avocado oil
- Set the chicken in the pan and sear well on both sides. When you are searing the other side of the chicken, add the garlic and onions as well.4 cloves fresh garlic, ¾ medium yellow onion
- Add the tomatoes.3 cups cherry or on the vine tomatoes
- Then pour the fish sauce all over the seared chicken. Mix with the seared garlic, onions, and tomatoes.1 tbsp fish sauce
- Then add one cup of the marinade sauce.
- Then add the vegetable broth. Add a little more sauce and more vegetable broth as needed to cover a little more than halfway up the sides of the chicken (but not completely submerge the chicken).1½ cup vegetable broth
- Add bay leaves and COVER with a lid.Simmer on low for 30 minutes. After 30 minutes, flip the chicken around to the other side and Cover again. Simmer on low for another 20 minutes.3 bay leaves
- Then remove the lid and add potatoes. Close the lid for ten more minutes.2 medium Yukon Gold potatoes
- Then remove the lid, and in the simmering sauce add the carrots and mix around. Keep lid off, and let the carrots simmer for two minutes.1 carrot
- Then add the bell peppers. Mix those in for three minutes.1 medium red bell pepper, 1 medium green bell pepper
- Sprinkle with black pepper to taste.Serve and Enjoy!½ tsp ground black pepper
Notes
- serve with rice
- add mushrooms
- make it with chicken broth for more chicken boosted flavor
- make it spicy by garnishing with chilies
- make it gluten free and use gluten free soy sauce
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