A Filipino tomato-braised chicken stew with potatoes, carrots, bell peppers, onion, garlic, and a glossy savory sauce.
24 min prep 42 min cook
Keeps the screen on · step-by-step guide · built-in timer
Chop the potatoes, carrots, and red peppers into large pieces, then finely chop the onion and garlic.
Rub the chicken thigh pieces with the salt and black pepper.
Sear the chicken in the vegetable oil for 8 minutes, until both sides take on color.
Add the onion and garlic and soften them for 4 minutes.
Add the tomato puree, chicken stock, and bay leaf to the pot, then cook for 15 minutes.
Add the potatoes and carrots and soften them for 13 minutes.
Add the red peppers, cook for 5 more minutes, and remove the bay leaf.
Serve the chicken afritada hot with rice pilaf.
💡 Tip: Cut the potatoes into large cubes; small pieces break down early in the tomato sauce and make the stew heavy.
🍽️ Serving suggestion: Serve chicken afritada hot with plain rice pilaf and optional cornichons.
Approximate vitamin / mineral assessment based on the recipe's ingredients. For precise nutrition tracking, consult a doctor or dietitian.
~430
kcal calories
30
g protein
34
g carbs
18
g fat
Approximate values, derived from ingredient amounts using USDA FoodData Central and TÜBİTAK Turkish Food Composition Database. Actual values can vary by roughly ±20% depending on cooking method, brand, and portion size. For diet or medical conditions, consult a dietitian or doctor.
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