Chicken Afritada: Chicken in Tomato Sauce
Afritada is a mild, home-style Filipino stew of chicken, potatoes and carrots simmered in tomato sauce. It is gentle on the spice and big on comfort, which makes it a favorite with children and a reliable weeknight dinner.
About Chicken Afritada
Chicken afritada is a Filipino chicken stew in tomato sauce, with potatoes, carrots and bell peppers. It is one of the everyday family dishes, milder than caldereta and mechado, and it is usually on the table at weekday lunches. The name comes from the Spanish word freír (to fry), reflecting the browning step at the start.
Afritada is the gentlest of the Filipino tomato stews. Compared with mechado and caldereta, it is milder, lighter and a bit sweeter, which is why it is a common first stew for children. The sauce is made from tomato sauce and a little fish sauce, and the vegetables, usually potatoes, carrots and bell peppers, make it a one-pot meal.
Ingredient notes
- Chicken: bone-in thighs and drumsticks stay moist and flavor the sauce. Cut large pieces in half so they cook evenly.
- Tomato sauce: use plain tomato sauce, not a seasoned pasta sauce, so you control the flavor.
- Fish sauce: adds savory depth. Add it gradually and taste.
- Bell pepper: added at the end for color and a slight crunch.
Tips for the best Chicken Afritada
- Brown the chicken well before adding the sauce; it adds flavor and color.
- Add the potatoes and carrots after the chicken is mostly cooked so they hold their shape.
- If the sauce tastes too acidic, add a small pinch of sugar.
- Do not let the sauce reduce too far. A little extra sauce is good over rice.
What to serve with Chicken Afritada
Serve afritada with hot steamed rice. It reheats well and is popular in lunchboxes.
Variations and substitutions
- Pork afritada: the same method works with pork shoulder; simmer longer until tender.
- Add sausage: a few slices of Vienna sausage or chorizo are a common extra.
- Spicy: add sliced green chilies at the end.
Storing and reheating
Refrigerate afritada for up to 4 days. The sauce thickens on standing, so add a little water when reheating. It freezes well for up to 2 months without the potatoes, which can turn grainy.
Frequently asked questions
What is the difference between afritada, mechado and caldereta?
All are tomato-based stews. Afritada is the mildest, mechado is made with beef and soy sauce, and caldereta is richer with liver spread and often spicier.
Can I use boneless chicken?
Yes, but cook it for a shorter time. Bone-in pieces give a richer sauce.
Why does my afritada taste sour?
Tomato sauce can be acidic. A small pinch of sugar or a splash of milk softens it, and a longer simmer also mellows it.
Can I use pork instead of chicken?
Yes. Use pork shoulder cut into chunks and simmer for about 45 minutes before adding the vegetables.
