This classic, tomato-based stew is popular in Filipino households, family gatherings and celebrations. Chicken afritada is best cooked low and slow to create a depth of enticing flavors. When the chicken and vegetables are given time to mingle, the ingredients create a garlicky, mouthwatering sauce that you can’t get enough of.
This vibrant dish is packed with vitamin C, calcium and various antioxidants from the assortment of fresh ingredients. The delightful aroma of chicken afritada will be sure to fill your kitchen with love and excite your senses.
By Carines Nevalga, Dietetic Intern
- 1 lb boneless, skinless chicken breast
- 6 cloves garlic, minced
- ½ onion, chopped
- 3 Roma tomatoes, chopped
- 2 red potatoes, quartered
- 1 large carrot, sliced into 1 inch pieces
- ½ red bell pepper, sliced into ½ inch pieces
- ½ green bell pepper, sliced into ½ inch pieces
- ⅓ cup garbanzo beans
- ⅓ cup frozen green peas
- 1 Tbsp soy sauce
- 1 Tbsp sweet pickled relish
- 1 ½ cup water (or more depending on thickness of sauce)
- 2 bay leaves
- Salt and pepper to taste
In a pot, sauté garlic and onions over medium heat until garlic is golden brown and onions are transparent. Add tomatoes and soy sauce. Sauté until tomatoes are soft.
Add chicken, let brown. Add water, potatoes and carrots. Reduce heat to low. Cover pot and simmer until potatoes and carrots are slightly tender.
Add bell pepper, garbanzo beans, green peas and sweet pickled relish. Cover and continue to simmer on low heat until ingredients are fully cooked (Tip: If the sauce seems dry, add small amount of water).
Uncover and let sauce reduce. Serve with rice (optional).
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