Chicken Afritada (Afritadang Manok)

Chicken afritada is one of the many Filipino tomato based stew. In this case, it is a tomato based chicken stew. Obviously the name of the dish has some Spanish origin like many other Filipino cuisine with tomato sauce like the calderata or menudo. This dish contains vegetables like potatoes, carrots, bell pepper, green peas or chick peas and of course to make it more savory, grated cheese was added. One advantage of cooking this dish is the less cooking time involved because it uses chicken meat instead of red meat like pork or beef. You can use almost any parts of the chicken depending on your preference.

To cook chicken afritada; Saute garlic and onion until fragrant. Then add the chicken and saute for 5 minutes. Add patis and stir cook until the patis has evaporated, then add the tomato sauce and water. Bring to a boil then simmer until the chicken is tender and almost cooked. Add carrots and potatoes. Simmer again until carrot and potatoes are cooked.Add the cheese, green peas, black pepper, bay leaf and bell peppers and simmer for another 3 minutes.

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5 from 2 votes

How to Cook Chicken Afritada

Chicken afritada is one of the many Filipino tomato based stew. In this case, it is a tomato based chicken stew.

Prep Time10 mins

Cook Time35 mins

Total Time45 mins

Course: Chicken Recipe

Cuisine: Filipino

Keyword: afritadang manok, chicken afritada

Servings: 4 servings

Calories: 548kcal

Author: Manny

Ingredients

• 1/2 kilo chicken legs or thigh chop into serving pieces
• 1 pc large onion chopped
• 3 cloves garlic minced
• 1 cup tomato sauce
• 1 to 2 Tbsp. patis
• 1/3 cup water
• 1 medium size carrot cut into wedges
• 1 medium sized potato quartered
• 1/2 cup cooked green peas or chick peas garbanzos
• 1/3 cup grated cheese
• 1/4 tsp. ground black pepper
• 2 pcs bay leaf
• 1 pc green or red bell pepper slice into squares
• 2 Tbsp. cooking oil

Instructions

How to cook Chicken Afritada:

• Saute garlic and onion until fragrant. Then add the chicken and saute for 5 minutes.
• Add patis and stir cook until the patis has evaporated, then add the tomato sauce and water.
• Bring to a boil then simmer until the chicken is tender and almost cooked.
• Add carrots and potatoes. Simmer again until carrot and potatoes are cooked.
• Add the cheese, green peas, black pepper, bay leaf and bell peppers and simmer for another 3 minutes. Serve hot.

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