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Chicken Afritada

Try this Chicken Afritada recipe. A Filipino chicken stew in tomato sauce with carrots, potatoes and bell peppers. 

Easy Chicken Afritada Recipe by Foxy Folksy

Chicken Afritada is one of my Mama’s specialty. There is this slogan in Tagalog, “Sarsa pa lang ulam na!”.  And this dish perfectly fits this phrase.

It translates to something like the sauce itself is good enough to be a viand. Does that make sense?

As you know, Filipinos eat everything with rice. You do not eat a dish without rice! It is always ‘kanin at ulam’ ( rice and viand). OK, viand is actually not a direct translation for ‘ulam’ and I think there is no exact English word for it so we use the word viand. ‘Ulam’ simply refers to a dish (or anything) that you eat with the rice. I know some people would eat spaghetti with rice, so in this case, the spaghetti becomes ‘ulam’. Sometimes I also like eating pancit (bihon or canton)  with rice. My Mama (and now my nephews too) sometimes eat banana or mango (and nothing else) with rice. It’s a normal Filipino thing.        

Chicken Afritada

My Mama’s Chicken Afritada is one of her most requested dishes and it is definitely my Afritada goal. The problem is she does not use exact measurements and just go with her guts and taste buds.  But I learned her secret ingredients are butter, potted meat, and cheese. She adds these at the end and it makes the dish richer and gives it a touch of creaminess.

I cannot find potted meat here in Germany, maybe they have it but unless I try all the canned spreadable meat I will never know which one it is or at least the closest one.

As for the cheese, I am pretty sure she uses the processed cheese we have in the Philippines like Kraft cheese (Eden) which is of course not available here. The difference with processed cheese, when used in cooking, is that it melts or more like dissolved into the sauce. The cheeses here does not, it only melts but does not fully integrates into the sauce.  

Chicken Afritada Recipe by Foxy Folky

Another thing, the longer you cook this dish the better it gets. 

Notice the sauce? I promise I didn’t use a lot of oil. That is from the chicken and the tomato sauce after long simmering and that is the goal, not to have a greasy dish but that the oil separates from the thickened tomato sauce then you can turn off the heat.

If you find it too greasy for your liking, just skim off some of the oil with a spoon. But what is a little fat from time to time? It’s what makes the dishes tasty.      

Try this Chicken Afritada recipe. A Filipino chicken stew in tomato sauce with carrots, potatoes and bell peppers. Simply delicious! | www.foxyfolksy.com

Try this Chicken Afritada recipe. A Filipino chicken stew in tomato sauce with carrots, potatoes and bell peppers. Simply delicious! | www.foxyfolksy.com
5 from 2 votes
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Chicken Afritada

Try this Chicken Afritada recipe. A Filipino chicken stew in tomato sauce with carrots, potatoes and bell peppers. Simply delicious!
Course Main Course
Cuisine Asian, Filipino
Keyword chicken afritada
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 3
Calories 495 kcal
Author Bebs

Ingredients

  • 2 tablespoons oil
  • 1 medium carrot - cubed
  • 1 big potato - cubed
  • 2 tablespoons butter
  • 1 medium onion - chopped
  • 2 cloves garlic - minced
  • 1 medium red/green bell pepper
  • 1 cup tomato sauce
  • 1 1/4 cup water
  • 1 1/4 pounds (5-6 pieces) chicken drumsticks
  • salt to taste
  • about 1/8 cup potted meat (optional)
  • about 1/4 cup Kraft cheese (grated processed cheese) or Velveeta (optional)

Instructions

  1. Heat oil in a skillet over medium heat.
  2. Fry carrots and potatoes until edges are lightly browned. Set aside.
  3. Sear chicken for 2-3 minutes each side. Remove from oil and set aside.
  4. In the same skillet with oil. Saute garlic and onion until aromatic and limp.
  5. Pour in the tomato sauce and 1 cup water and let it simmer for 10-15 minutes until the tomato sauce loses some of its sourness.
  6. Add the chicken and 1/4 cup water. Season with salt. Cover and simmer for another 15-20 minutes or until the chicken are cooked through.
  7. Add the potatoes, carrots and bell pepper, butter, potted meat and grated cheese. Cook for another 5 minutes.
  8. Transfer to a serving dish and serve with hot rice.
Nutrition Facts
Chicken Afritada
Amount Per Serving
Calories 495 Calories from Fat 306
% Daily Value*
Total Fat 34g 52%
Saturated Fat 10g 50%
Cholesterol 193mg 64%
Sodium 712mg 30%
Potassium 810mg 23%
Total Carbohydrates 10g 3%
Dietary Fiber 2g 8%
Sugars 6g
Protein 35g 70%
Vitamin A 81.4%
Vitamin C 12.4%
Calcium 4.8%
Iron 12%
* Percent Daily Values are based on a 2000 calorie diet.
Try this Chicken Afritada recipe. A Filipino chicken stew in tomato sauce with carrots, potatoes and bell peppers. Simply delicious! | www.foxyfolksy.com
Try this Chicken Afritada recipe. A Filipino chicken stew in tomato sauce with carrots, potatoes and bell peppers. Simply delicious! | www.foxyfolksy.com #chicken #stew #tomatosauce #filipinofood

Bebs

Bebs here! I love to cook and try new things and DIY projects! And although I think of myself as a homebody, I like seeing other places from time to time.
If you are looking for a recipe and it ain't here, make a request and I will try my best to make it for you!

This Post Has 6 Comments
  1. Hi Bebs, Thank you for posting this recipe. I made it tonight for our supper and it was so delicious. The only thing I changed up was adding Rufina Patis instead of the salt. Other than that, I followed the recipe as is. The taste is very close to how my Mom used to make this. This is a keeper recipe for sure.

    1. Hi Liza, I also usually use Patis or fish sauce in cooking and also in marinating instead of salt. It adds Umami flavor and it makes food taste better. But most of my readers (abroad) do not have fish sauce or does not even know about it so I try to adapt the recipes to what most people have. But I will add a note from now on about using it if possible ????! Thanks for the comment!

    1. Hi Eden, you should have gotten a welcome Email with the links to download the free eRecipe book when you signed up for our newsletter. Check your emails (all forlders). Tell us if you haven’t received it and I will send the links to you.

  2. Thanks for the recipe! I’m planning to make this for dinner tomorrow. How do I get the sauce to thicken a little bit?

    1. Sorry for the late reply Lyn…currently in vacation. You may want to just cook it longer until the sauce thickens which is what I usually so…or add about a tablespoon of cornstarch dissolved in some water some minutes before you turn off the heat.

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