Chicken Afritada
A Filipino tomato stew of chicken, potato and bell pepper. Afritada is the gentlest of the Filipino tomato braises - no chilli, no sourness, just a sweet-savoury sauce that children eat happily.
- Time
- 50 mins
- Serves
- 5
- Steps
- 7
- Ingredients
- 11
Method
- 01
Season the chicken with salt and pepper and brown it in hot oil, about 4 minutes a side. Take it out.
- 02
Fry the potatoes and carrots in the same oil until the edges colour, then set them aside too. Browning them first stops them collapsing into the sauce later.
- 03
Soften the garlic and onion in the pan for 4 minutes.
- 04
Return the chicken, add the fish sauce and let it sizzle for 30 seconds.
- 05
Pour in the tomato sauce, stock and bay leaves. Simmer covered for 20 minutes.
- 06
Add the potatoes and carrots back and cook 10 minutes more, until a knife slides through easily.
- 07
Stir in the peppers and cook just 3 minutes so they keep their bite. Taste for salt and serve with rice.
Cooking Tips
- Brown the potatoes and carrots before they go into the sauce. They hold their shape instead of collapsing.
- Add the peppers in the last three minutes so they keep their bite and colour.
Ingredient Substitutions
- Tomato sauce can be replaced with passata plus a teaspoon of sugar.
- Works with chicken thighs, drumsticks or a whole jointed bird.
What to Serve With It
- Serve with white rice. It is a standard weeknight dinner rather than a party dish.
Storage and Reheating
- Keeps 4 days and improves overnight. Freezes for 3 months, though the potatoes soften.
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