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This hearty Filipino Chicken Afritada turns basic chicken and veggies into a rich, warming stew that's packed with flavor and color. First, chicken pieces get a golden-brown sear, then they simmer in tomato sauce with potatoes, carrots, and bell peppers until everything's tender and delicious. The dish's name comes from Spanish "fritada" (meaning fried), pointing to how important that first searing step is. While I've tweaked the traditional approach a bit, the dish still delivers that soul-warming comfort that makes it a family favorite.
I've made this dish countless times, and I've found that taking your time with the browning and simmering really brings out the best flavors.
Key Ingredient Breakdown
- Bone-in chicken makes the sauce much richer
- Colorful fresh veggies add different textures
- Good tomato sauce forms the perfect foundation
- Low-sodium soy sauce brings deep savory notes
Go for skin-on chicken for extra flavor, but you can trim any extra fat if you want.
Step-by-Step Cooking Guide
- 1. Get everything ready first.
- Dry your chicken pieces with paper towels so they'll brown better. Add plenty of salt and pepper all over. Cut your potatoes and carrots into same-sized 1-inch chunks for even cooking. Slice up your bell peppers and finely chop the onions. Getting everything cut and ready makes cooking go smoothly. Keep all your ingredients within reach in the order you'll use them.
- 2. Get a big Dutch oven or heavy pot really hot over medium-high heat.
- Pour in some vegetable oil and wait till it starts to shimmer. Cook your chicken in batches with the skin side down first. Let it go for 5-7 minutes on each side until it's nice and golden. Don't skip this part – it's where tons of flavor comes from. Put the browned chicken on a plate but keep all those tasty drippings in the pot.
- 3. Turn the heat down to medium and throw in your chopped onions.
- Let them cook in the chicken drippings until they're soft and see-through, about 5 minutes. Make sure to scrape the bottom to get all those browned bits mixed in. Add your minced garlic and cook just until you can smell it, about a minute. These flavors will be the backbone of your stew. If everything looks too dry, splash in a bit of chicken broth.
- 4. Toss in your potatoes and carrots,
- giving them a good stir to coat them in the flavorful oil. Let them cook for 3-4 minutes to start softening up. Add your bell peppers and cook another 2-3 minutes. The veggies should be starting to soften but not fully cooked yet. Pour in your tomato sauce and chicken broth, stirring everything together. Put the chicken back in, nestling the pieces down into the sauce.
- 5. Add the soy sauce, bay leaf, and a pinch of sugar if you want.
- Bring everything to a gentle boil, then lower the heat to keep it at a steady simmer. Cover and let it cook for 25-30 minutes, turning the chicken and giving it all a gentle stir now and then. Check that the veggies are tender and the chicken is fully cooked (it should read 165°F inside). Toss in your peas during the last 5 minutes of cooking.
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My Filipino grandma always told me that being patient during the browning step makes the most flavorful sauce. Watching your heat throughout cooking is super important.
Keeping Leftovers Fresh
You can keep this stew in the fridge for about 4 days in a sealed container. When you warm it up, add a splash of chicken broth if the sauce has gotten too thick. You can freeze it for up to 3 months, though the potatoes might change texture a bit. Let it thaw in the fridge overnight and warm it slowly on the stove until it's hot all the way through.
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Perfect Pairings
This dish tastes amazing over plain white rice that soaks up all that yummy sauce. Top it with some fresh green onions and extra soy sauce if you like. For a true Filipino meal, serve it with calamansi or lime wedges on the side. You can also put out some bird's eye chilies for folks who want a spicy kick.
Fixing Common Problems
If your sauce seems too watery, just let it simmer without the lid until it thickens up. Got tough chicken? Keep cooking it on low heat a bit longer. If your veggies got mushy, you can cook up a fresh batch and add them in the last 10 minutes. Need more flavor? Try adding a dash of fish sauce or some extra soy sauce.
Prep-Ahead Options
You can brown the chicken and chop all the veggies a day ahead, just keep them in separate containers in the fridge. The whole dish can be made up to 2 days before serving – the flavors actually get better! Just warm it gently before you eat. If you're having people over, get everything ready and put it all together right before your guests show up.
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Frequently Asked Questions
- → Can I use chicken without bones?
- Sure thing, just cook it for around 20 minutes instead since it gets done quicker than bone-in pieces
- → What's the point of searing the chicken?
- Searing adds tons of flavor and leaves yummy caramelized bits that make your sauce extra tasty
- → Is this good for meal prep?
- Absolutely, it'll taste even better tomorrow when all the flavors have had time to mingle
- → What goes well on the side?
- Most folks enjoy it over a pile of fluffy rice, but a nice chunk of bread works great too
- → Can I throw in different veggies?
- For sure, try adding some green beans or chunks of zucchini to switch things up