Chicken Afritada
A bright Filipino tomato-braised chicken stew cooked with potatoes, carrots, and bell peppers in a savory sauce. Quick to assemble and deeply satisfying, it is an everyday family favorite served with plenty of rice.
Ingredients
- 3 lbs bone-in chicken thighs and drumsticks, skin on
- 2 tbsp vegetable oil
- 4 garlic cloves, minced
- 1 medium yellow onion, diced
- 15 oz tomato sauce
- 1 cup low-sodium chicken broth
- 2 tbsp soy sauce
- 1 tbsp fish sauce (patis)
- 2 medium Yukon Gold potatoes, peeled, cubed 1 in
- 2 medium carrots, peeled, sliced 1/2 in
- 1 red bell pepper, cut into 1-in pieces
- 1 green bell pepper, cut into 1-in pieces
- 2 dried bay leaves
- 1/2 tsp salt
- 1/2 tsp black pepper, freshly ground
Instructions
-
1
Pat 3 lbs skin on bone-in chicken thighs and drumsticks dry and season with 1/2 tsp salt and 1/2 tsp freshly ground black pepper. Heat 2 tbsp vegetable oil in a large pot or Dutch oven over medium-high heat. Brown chicken, skin-side down first, for 3 to 4 minutes per side until golden. Transfer to a plate.
-
2
Reduce heat to medium. Add 1 medium diced yellow onion to the pot and cook for 3 minutes until softened, scraping up any browned bits. Add 4 minced garlic cloves and cook for 1 minute.
-
3
Pour in 15 oz tomato sauce and 1 cup low-sodium chicken broth. Stir in 2 tbsp soy sauce, 1 tbsp fish sauce (patis), and add 2 dried bay leaves. Return the browned chicken to the pot.
-
4
Bring to a boil, then reduce heat to medium-low. Cover and simmer for 20 minutes.
-
5
Add 2 medium peeled, cubed 1 in Yukon Gold potatoes and 2 medium peeled, sliced 1/2 in carrots. Cover and cook for 12 to 15 minutes until vegetables are tender.
-
6
Add 1 cut into 1-in pieces red bell pepper and 1 cut into 1-in pieces green bell pepper. Cook uncovered for 5 minutes until peppers are just tender.
-
7
Verify chicken has reached an internal temperature of 165°F (74°C). Remove bay leaves. Taste and adjust seasoning with salt. Serve over steamed rice.