afritadang manok or Chicken Afritada is a Filipino tomato-based stew dish that is mixed with potatoes, carrots, bell pepper, and green peas. It is commonly made on special occasions which are best served with white rice.
How to Cook Chicken Afritada
Start by sautéing garlic and onion. Do this by heating oil in a cooking pot. Add onion and garlic until the onion softens. It is ideal to use a pot with cover.
Add the sliced chicken afterwards. Bone-in chicken was used for this recipe. Boneless chicken breast or thighs can also be used. Cook each side of the chicken for around 30 seconds and then pour tomato sauce and water. We’ll need to tenderize the chicken at this point. This is when the pot cover gets handy. Add the bay leaves and then cover the pot and continue to cook until the chicken gets tender. This takes around 30 minutes. Remember to add more broth or water if needed.
At this point, we just need to add the remaining ingredients and continue to cook for 10 more minutes. I usually add the ingredients in this order: hot dogs, carrot, potato, green peas, seasoning. Fish sauce or patis can be used as an alternative ingredient to salt.
If this happened, it could be because you add more tomato paste and less water. I will suggest you pour an additional 1 cup of water. However, some don’t mind having their sauce as thick as Calderata
Yes, you can use tomato paste instead of tomato sauce. Just add 1 tablespoon of tomato paste and you can have a nice red stew.
Easy Way To Make Chicken Afritada Filipino (Chicken Stew) !!
- 4 bone-in skin-on chicken thighs
- 2 TBSP olive oil
- 1 medium onion, thinly sliced
- 4 medium garlic cloves, minced
- 4 TBSP tomato paste
- 2 cups chicken stock
- 2 bay leaves
- 2 TBSP soy sauce
- 1 medium carrot, peeled and cut into 1-inch pieces
- 1 pound Yukon Gold potatoes, scrubbed and cut into 1-inch pieces
- 1 medium red bell pepper, cut into small strips
- 1/2 cup of fresh or frozen peas
- 5 tablespoon of vegetable oil
- salt & pepper
- Pat the chicken thighs dry and generously season with salt and pepper.
- Heat the oil in a large saute pan over medium-high heat.
- Cook the chicken in the hot oil until both sides are well browned, about 4 minutes per side. Transfer the chicken to a plate and set aside.
- Add the onion and garlic to the pan and cook about 1 minute then stir in the tomato paste until browned, about 1 minute.
- Add the chicken stock, bay leaves, and soy sauce to the pan. Scrape the bottom of the pan with a wooden spoon or spatula to release any stuck on bits.
- Return the chicken to the pan skin-side up and bring to a boil.
- Reduce heat to medium-low. Cover and simmer for about 25 minutes.
- Add the carrot and potatoes to the pan and increase the heat to medium. Cook uncovered until carrots and potatoes are tender, about 20 minutes.
- Add the bell pepper and peas and cook 3 more minutes.
- Discard the bay leaves and season with salt and pepper to taste.