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This Filipino Chicken Afritada turns ordinary chicken and veggies into a thick, satisfying stew that's packed with flavor and color. The chicken gets nice and golden before it's cooked slowly in a tomato sauce with chunks of potatoes, carrots, and peppers until everything soaks up the amazing flavors. The dish gets its name from the Spanish word "fritada" (meaning fried), which shows how important that first browning step really is. While I've put my own spin on this classic, it still delivers all the comfort and taste that makes this dish so popular.
I've made this dish countless times, and I've found that taking time to brown everything properly and letting it simmer slowly gives you the tastiest results.
Key Ingredients Breakdown
- Chicken with bones makes the sauce richer
- Crisp vegetables create different textures
- Good tomato sauce forms the perfect foundation
- Low-salt soy sauce brings deep flavor
Go for chicken with the skin on for better taste, but you can cut off any extra fat if you want.
Step-by-Step Cooking Guide
- 1. Start with proper prep work.
- Dry your chicken pieces with paper towels so they'll brown better. Add plenty of salt and pepper on all sides. Cut your potatoes and carrots into same-sized 1-inch chunks so they cook evenly. Cut bell peppers into strips and dice your onions finely. Getting everything ready beforehand makes the cooking go smoothly. Keep all your ingredients near the stove 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's shimmering. Cook the chicken in small batches with the skin side down first. Let it go for 5-7 minutes per side until it's got a nice deep golden color. Don't skip this step – it's where all the good flavor comes from. Set the browned chicken aside but keep all those tasty bits in the pot.
- 3. Turn the heat down to medium and throw in your chopped onions.
- Let them soften in the chicken drippings for about 5 minutes until they're see-through, scraping the bottom to get all those browned bits. Add your garlic and cook just until you can smell it, about a minute. These flavors will be the backbone of your stew. If the pot looks dry, splash in a little chicken broth.
- 4. Toss the potatoes and carrots into the pot,
- mixing them around in the flavored oil. Cook them for 3-4 minutes to start softening them 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, tucking the pieces down into the sauce.
- 5. Add your 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 cook for 25-30 minutes, turning the chicken and giving it a gentle stir now and then for even cooking. Check that the veggies are tender and chicken is fully cooked (it should read 165°F inside). Add the 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 tastiest sauce. Watching your heat throughout cooking is super important.
Keeping Your Leftovers Fresh
Keep your cooled stew in a sealed container for up to 4 days in the fridge. 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 get a bit mushy. Let it thaw in the fridge overnight and warm it up slowly on the stove until it's hot all the way through.
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Perfect Pairings
Spoon this hot stew over fluffy white rice to soak up all that tasty sauce. Top with some sliced green onions and extra soy sauce if you want. For a true Filipino experience, serve with some calamansi or lime wedges on the side. You can also put out some bird's eye chilies for folks who like it spicy.
Quick Fixes
If your sauce looks too watery, let it simmer without the lid until it thickens up. For chicken that's not tender enough, just cook it longer on low heat. When your veggies get too soft, toss in some fresh ones during the last 10 minutes. If your sauce needs more flavor, add a dash of fish sauce or a bit more soy sauce.
Prep-Ahead Options
You can brown the chicken and chop all the veggies a day early, just keep them separate in the fridge. The whole dish can be made up to 2 days ahead – it actually tastes better after sitting! Just warm it up gently before serving. When you're having people over, get everything ready and then put it all together right before your guests show up.
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Frequently Asked Questions
- → What about using chicken without bones?
- Sure, just cook it for about 20 minutes since it cooks faster than bone-in.
- → Do I have to brown the chicken first?
- Yes, it brings out bigger flavors and adds tasty bits to the sauce.
- → Can I prep this dish early?
- Definitely! It tastes even better the next day as everything melds together.
- → What side goes great with this?
- Steamed rice is classic, but crusty bread works well too.
- → Can I mix in different vegetables?
- Absolutely, try adding zucchini or green beans for more variety.