Filipino Chicken Stew-Afritada

This delicious chicken stew recipe is a Filipino chicken stew style or called Afritada. Made of pan-fried potatoes, carrots and chicken, sauteed in onion and garlic with tomato-based sauce, soy sauce and bay leaf. Quick and easy chicken recipe. Ready in 30 Minutes!

Afritada is a Filipino dish derived from the word “fritada” which means fried. The vegetables or meat is pan-fried before simmering in the tomato sauce.

How to make Filipino Chicken Stew- Afritada

Heat oil in a pot over medium-high heat. Fry potatoes and carrots until lightly browned. Transfer on a plate and set aside.

Saute onion and garlic until lightly browned.

Add the chicken, Worcestershire sauce, soy sauce, and black pepper. Cover the pot and simmer for 5 minutes. By doing this, the chicken absorbs the seasoning and seasoned the chicken.

Add the tomato sauce and water. Cover and simmer for 10 minutes.

Add the celery, bay leaves, and season with grated/crushed bouillon cube. Cover and simmer for 5 minutes.

Add the fried potatoes and carrots, then the chopped bell peppers. Cover and simmer for another 3 to 5 minutes or until vegetables are tender. It depends on how you like your vegetables to be cooked.

Serve in a bowl over steamed rice.

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Filipino Chicken Stew (Afritada style)

5 from 3 votes

This delicious chicken stew recipe is a Filipino chicken stew style or called Afritada. Made of pan-fried potatoes, carrots and chicken, sauteed in onion and garlic with tomato-based sauce, soy sauce and bay leaf. Quick and easy chicken recipe! Ready in 30 Minutes.

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 25 minutes mins

Total Time 30 minutes mins

Servings: 4

Course: Main

Cuisine: Filipino

Calories: 279

Ingredients Equipment Method Video Notes

Ingredients

  

• 400 g chicken breasts cubed
• 225 g potato medium size cubed
• 125 g carrot medium 1-inch round sliced
• 75 g celery 1 stalk 1-inch sliced
• 1 onion chopped
• 2 cloves garlic finely chopped
• 100 g red bell pepper small size cubbed
• 100 g green bell pepper small size cubed
• 2 tbsp soy sauce
• 1 tbsp Worcestershire sauce
• ½ cup tomato sauce
• ½ cup water
• 2 bay leaves
• 1 bouillon cube crushed or grated
• ¼ ground black pepper
• 2 tbsp Canola oil
• Salt to taste

Equipment

• Saucepot

Method

 

1. Heat oil in a pot over medium-high heat. Fry potatoes and carrots until lightly browned. Transfer on a plate and set aside.
   
2. Saute onion and garlic until fragrant and lightly browned. Add the chicken, Worcestershire sauce, soy sauce, and black pepper. Cover the pot and simmer for 5 minutes. Add the tomato sauce and water. Cover and simmer for 10 minutes.
3. Add the tomato sauce and water. Cover and simmer for 10 minutes until the chicken is cooked and tender.
4. Add the celery, bay leaves, and season with grated/crushed bouillon cube. Cover and simmer for 3 minutes.
5. Add the fried potatoes and carrots, then the chopped bell peppers. Cover and simmer for another 3 to 5 minutes or until vegetables are tender. Serve in a bowl over steamed rice.

Video

Notes

Note: You can pan fry the chicken first as you wish before adding to the sauteed onion and garlic. It's optional.