Chicken Afritada
Chicken afritada is a Filipino-Spanish braise built on a rich tomato sauce base, simmered slowly with chicken and a colorful medley of potatoes, carrots, and bell peppers. It’s a staple at Filipino gatherings, prized for how the vegetables soak up the savory tomato broth as the dish cooks down. Serve it with a mound of steamed rice to catch every bit of the sauce.
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Instructions
- Heat oil in a large pan over medium heat. Saute onion and garlic until fragrant and translucent.
- Add the chicken pieces and cook, turning occasionally, until lightly browned on all sides.
- Pour in the tomato sauce and water, then add the bay leaf and fish sauce. Bring to a boil, then lower the heat, cover, and simmer for 20 minutes until the chicken is tender.
- Add the potatoes and carrots, and continue simmering for 10-12 minutes until the vegetables are just fork-tender.
- Stir in the bell pepper and green peas, and cook for another 3-4 minutes until the peppers soften slightly but keep their color.
- Season with salt and pepper to taste. Serve hot with steamed rice.
Cook's Tip
Fry the potatoes and carrots separately in oil for a couple of minutes before adding them to the stew — this keeps them firm and prevents them from turning mushy and starchy by the time the chicken is done.