Chicken Afritada

This is a rustic dish that you can make with cut-up chicken pieces, chicken drumsticks, or chicken thighs.

Chicken Afritada



Time to Make

  • 15 minutes preparation
  • 1 hour cooking


  • 2 pounds chicken pieces
  • 1 tablespoon olive oil
  • 3-4 garlic cloves, crushed
  • 1 onion, chopped
  • 3 roma tomatoes, chopped
  • 2 tablespoons fish sauce
  • 1/4-1/3 cup water
  • 2 bay leaves
  • 1 large red-skinned potato, diced
  • 1 large red bell pepper, chopped
  • 1 large carrot, chopped
  • 1/3-1/2 cup tomato ketchup or tomato sauce
  • 1/2 cup green peas (fresh or frozen)
  • sprinkling of brown sugar, optional


  1. Use a large pot or Dutch oven and brown the chicken on all sides.  Remove and set aside.
  2. cook the onions and garlic in the oil over medium heat for 5 minutes.  Add the tomatoes and cook another 4 to 5 minutes.  Stir to loosen any browned bits from the bottom of the pot.
  3. Return the chicken, season with fish sauce (or salt), add the water and bay leaves.  Simmer until the chicken is tender, about 30 minutes.
  4. Meanwhile, prepare the potatoes and carrots.  Once the chicken is cooked through, add the potatoes and carrots and cook about 10 minutes.  Add the bell peppers and simmer another 5 minutes until all the vegetables are tender.
  5. Stir in the ketchup or tomato sauce and the peas.  Heat through.  Taste and adjust seasonings.  Sprinkle with a little brown sugar for balance, if desired.

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