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Chicken Afritada

A delicious stew with tender chicken pieces slowly simmered in a perfectly seasoned tomato sauce and loaded with vegetables, too. Enjoy this Chicken Afritada with some rice and drizzle the sauce all over!
Course Main, Main Course
Cuisine Asian, Filipino, Southeast Asia
Keyword best chicken afritada recipe, chicken afritada, chicken afritada easy recipe, chicken afritada with fresh tomatoes, chicken afritada with ketchup, filipino recipe for chicken afritada, how to cook chicken afritada
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 6
Author Manila Spoon


  • 2.2 lbs (1 kilo) Chicken drumsticks or thighs, skin on (may be seasoned/rubbed with a little salt)
  • 1 tbsp Olive Oil, or oil of choice
  • 3 strips of Bacon, chopped
  • 3-4 cloves Garlic, crushed
  • 1 medium Onion, chopped
  • 3 large Roma or plum tomatoes, chopped or diced
  • 2 tbsp fish sauce, maybe substituted with soy sauce (but use fish it if you can find and if possible because it adds depth of flavor)
  • 1/4-1/3 cup water
  • 2 dried Bay leaves
  • 1 large Red potato, quartered and then sliced again*
  • 1 large red bell pepper, chopped*
  • 1 large carrot, chopped*
  • ⅓-½ cup Del Monte Tomato Ketchup, or tomato sauce
  • 1/2 cup green peas, fresh or frozen
  • A little brown sugar, to enhance flavor and reduce acidity


  1. Add the olive oil and bacon in a deep pan or Dutch oven. Let the bacon render its fat. When the bacon has browned and crisped, remove them and set aside. Add the chicken pieces and fry until nicely browned on all sides.
  2. Transfer the chicken to another plate. Set aside.
  3. To the oil that’s left add the garlic and onions. Cook for a couple of minutes and then add the tomatoes. Cook for another 4-5 minutes until the tomatoes soften a bit. Stir the veggies to remove the remaining brown bits on the bottom. Return the chicken to the pan. Add 2 Tablespoon of fish sauce (or salt – not 2 Tablespoons but according to taste) and a little water (about 1/4 -1/3 cup). Add the bay leaves and simmer until chicken is tender. Check after half an hour or so.
  4. While the chicken is cooking prepare the potatoes and carrots. When the chicken is tender, add the potatoes and carrots. Cook for about 10 minutes. While the carrots are cooking, prepare the bell peppers. Chop or slice them in roughly the same size as the carrots and potatoes. Refer to the photos of the chicken afritada for some guidance. Add the bell peppers and continue to simmer for another 5 minutes.

  5. When both chicken and veggies are all tender, add the ketchup or tomato sauce with the green peas and the bacon pieces. Cook until green peas are tender and the sauce is fully heated through. Adjust seasoning, if needed. You may sprinkle a little brown sugar to sweeten or balance the flavor. Enjoy!

Recipe Notes


*Use fish sauce if possible because it adds more flavor and makes it more authentic. To make sure it's good quality buy only the Thai or Vietnamese variety with no additives.

*The vegetables should be relatively the same size (but bigger cut than menudo style).