📝 About This Recipe
Afritada is a cornerstone of Filipino home cooking, reflecting the vibrant Spanish influence on the archipelago's culinary heritage. This soulful stew features succulent meat simmered in a rich, savory tomato sauce, punctuated by the sweetness of bell peppers and the earthiness of pan-seared potatoes. It is a comforting, 'lutong bahay' (home-cooked) classic that perfectly balances acidity and umami, making it a beloved staple for family gatherings.
🥗 Ingredients
The Meat
- 2 lbs Chicken Thighs and Drumsticks (bone-in, skin-on, cut into serving pieces)
- 1 teaspoon Salt and Black Pepper (to taste for seasoning meat)
Aromatics and Base
- 3 tablespoons Cooking Oil (neutral oil like canola or vegetable)
- 5 cloves Garlic (minced)
- 1 large Yellow Onion (chopped)
- 2 tablespoons Tomato Paste (for depth of color and flavor)
- 1.5 cups Tomato Sauce (Spanish-style or plain tomato sauce)
- 1 cup Chicken Broth (low sodium)
- 1 tablespoon Fish Sauce (Patis) (the secret to authentic umami)
- 2 pieces Dried Bay Leaves
Vegetables
- 2 medium Potatoes (peeled and cubed into 1-inch pieces)
- 1 large Carrots (sliced into thick rounds)
- 1 large Red Bell Pepper (seeded and cut into squares)
- 1 large Green Bell Pepper (seeded and cut into squares)
- 1/2 cup Green Peas (frozen or canned)
👨🍳 Instructions
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1
Pat the chicken pieces dry with paper towels and season generously with salt and pepper.
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2
Heat the cooking oil in a large deep pan or Dutch oven over medium-high heat. Fry the potato and carrot cubes until the edges are golden brown, about 3-5 minutes. Remove and set aside; this prevents them from getting mushy later.
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3
In the same pan, sear the chicken pieces skin-side down until the skin is crispy and golden brown. Flip and sear the other side for 2 minutes. Remove the chicken and set aside.
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4
Reduce the heat to medium. If there is too much fat, spoon some out, leaving about 2 tablespoons. Sauté the onions until translucent, then add the garlic and cook for 1 minute until fragrant.
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5
Stir in the tomato paste and cook for 2 minutes, allowing it to darken slightly to develop a rich, sweet flavor.
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6
Add the fish sauce (patis) and cook for 30 seconds to let the 'funky' aroma mellow out into pure savoriness.
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7
Pour in the tomato sauce and chicken broth. Add the dried bay leaves. Stir well to combine and bring to a gentle simmer.
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8
Return the seared chicken pieces to the pan. Cover and simmer on low heat for 20-25 minutes, or until the chicken is tender and cooked through.
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9
Add the fried potatoes and carrots back into the pan. Simmer for another 5-7 minutes until the vegetables are fork-tender.
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10
Add the red and green bell peppers and the green peas. Cook for an additional 3-5 minutes until the peppers are soft but still vibrant in color.
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11
Taste the sauce. Adjust with more salt, pepper, or a pinch of sugar if the tomatoes are too acidic.
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12
Remove the bay leaves and serve hot.
💡 Chef's Tips
Always sear your potatoes and carrots first; the crust helps them maintain their shape during the braising process. If using pork, choose pork shoulder (kasim) and increase the simmering time to 45-60 minutes until the meat is melt-in-your-mouth tender. Don't skip the fish sauce; it provides the essential salty-umami depth that defines Filipino stews. If the sauce becomes too thick, add a splash more broth; if it's too thin, simmer uncovered for the last 5 minutes. For a touch of sweetness, some households add a tablespoon of raisins or a small amount of liver spread for a creamier, richer sauce.
🍽️ Serving Suggestions
Serve steaming hot over a generous bed of fluffy white jasmine rice to soak up the sauce. Pair with a side of 'Atchara' (pickled green papaya) to provide a crunchy, acidic contrast to the rich stew. A cold glass of calamansi juice or iced tea balances the savory flavors perfectly. For a traditional feast, serve alongside other Filipino favorites like Pancit or Lumpia. This dish actually tastes better the next day, so it's a perfect candidate for meal prep or leftovers.