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This classic Filipino dish turns ordinary chicken and veggies into a delicious, warming stew that's packed with flavor and color. The chicken gets nicely browned, then slowly cooked in a tomato sauce with chunks of potatoes, carrots, and peppers until everything's tender and tasty. "Afritada" stems from Spanish "fritada" (meaning fried) – showing how important that first browning step really is. While my version tweaks tradition a bit, it keeps all the comforting goodness that makes this family dish so popular.
I've found after making this countless times that taking time to brown everything well and letting it simmer slowly gives you the tastiest results.
Key Ingredients Breakdown
- Using bone-in chicken makes the sauce more flavorful
- Crisp vegetables create wonderful texture differences
- The right tomato sauce forms the perfect foundation
- A splash of low-sodium soy sauce brings deep savory notes
Go for chicken with the skin on for better flavor, but feel free to trim off extra fat if you want.
Step-by-Step Cooking Guide
- 1. Start with thorough prep work.
- Dry your chicken pieces with paper towels so they'll brown better. Sprinkle salt and pepper all over them. Cut your potatoes and carrots into even 1-inch chunks for consistent cooking. Slice your peppers into strips and finely dice the onions. Getting everything ready beforehand makes cooking much smoother. Keep all ingredients within arm's reach in the order you'll need them.
- 2. Get a large Dutch oven or heavy pot really hot over medium-high heat.
- Pour in vegetable oil and wait till it starts to shimmer. Brown the chicken in batches (skin-side down first) so the pan isn't crowded. Give each side 5-7 minutes until they turn a nice golden brown. Don't skip this step – it's where so much flavor comes from. Set browned chicken aside but keep those tasty drippings in the pot.
- 3. Turn heat down to medium and throw in the chopped onions.
- Let them soften in the chicken drippings for about 5 minutes until they look clear, making sure to scrape up all the browned bits from the bottom. Add your minced garlic and cook just until you can smell it, about a minute. These flavors will form the backbone of your stew. If the pot looks dry, splash in a bit of chicken broth.
- 4. Toss in potatoes and carrots,
- coating them in the flavorful oil. Cook them for 3-4 minutes to start softening. Add your bell peppers and cook another 2-3 minutes. The veggies should be starting to soften but still have some firmness. Pour in your tomato sauce and chicken broth, giving everything a good stir. Put the chicken back in, tucking the pieces into the sauce.
- 5. Add your soy sauce, bay leaf, and a pinch of sugar if using.
- Bring everything to a gentle bubble, then lower the heat to keep it at a steady simmer. Cover and cook for 25-30 minutes, occasionally flipping the chicken and gently stirring. Check that your veggies are tender and chicken is fully cooked (it should reach 165°F inside). Mix in peas during the last 5 minutes of cooking time.
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My Filipino grandma always told me that being patient during the browning stage makes the richest sauce. Watching your heat throughout cooking is super important.
Keeping It Fresh
After cooling, this stew stays good in a sealed container in the fridge for about 4 days. When warming it up, add a little chicken broth if the sauce seems too thick. You can freeze it for up to 3 months, though the potatoes might change texture a bit. Let it thaw in the fridge overnight and warm slowly on the stove until it's hot all the way through.
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Perfect Pairings
Ladle this hot stew over fluffy white rice to soak up all that yummy sauce. Sprinkle with fresh green onions and extra soy sauce if you want. For a true Filipino experience, serve with calamansi or lime wedges on the side. You might also want to offer some bird's eye chilies for folks who like things spicy.
Fixing Common Issues
If your sauce looks too watery, let it bubble without the lid until it thickens up. When chicken feels tough, just cook it longer on low heat. For mushy veggies, toss in a fresh batch during the final 10 minutes. When the flavor seems flat, try adding a dash of fish sauce or a bit more soy sauce.
Prep-Ahead Options
You can brown the chicken and chop all veggies a day early, keeping them separate in the fridge. The whole dish can be made up to 2 days before serving – the flavors actually get better! Just warm it gently before bringing it to the table. When company's coming, have everything ready and put it all together just before they arrive.
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Frequently Asked Questions
- → Can boneless chicken work?
- Yes, just cook for around 20 minutes since it cooks faster than bone-in.
- → Why is browning the meat important?
- It builds flavor and adds tasty browned bits to enrich the sauce.
- → Can I prep it a day earlier?
- Absolutely. It tastes even better after a day as the flavors meld together.
- → What sides go with it?
- Rice is the usual choice, but crusty bread works great too.
- → Can I swap in other vegetables?
- Totally. Green beans or zucchini fit right in for variety.