Before going for the ingredients of chicken afritada, let’s talk about what chicken afritada is, really. Also called afritadang manok, chicken afritada is a Filipino dish that is tomato-based and with choice vegetables that complement and enhance its taste.
Although Wikipedia says “fritada” is a Spanish term that means fried, it also said that afritada is a braised dish. Indeed chicken afritada is braised.
Despite this chicken dish being popular daily during lunch or family dinners, afritadang manok is also served on special occasions in the Philippines. The beautiful color of the dish adds a pleasant sight to the table.
Ingredients of Chicken Afritada
The following are the ingredients to achieve the savory flavors of afritada:
- garlic, onion, and tomato
- potato
- carrot
- green or red bell pepper
- green beans (optional)
- achuete sauce – adds color to the dish and touch of distinct achuete taste
- patis (fish sauce). This is optional and should be in tandem with the use of salt.
- salt and pepper
- white vinegar
- tomato sauce
Secrets in cooking afritada
I looked up vinegar in cooking afritada, and I did not find it. I kind of know that vinegar is not part of the entourage of ingredients, however, it is my mom’s secret ingredient which I revealed the first time in the book “There is No Oven in Inang’s Kitchen.” She uses a tablespoon or two of vinegar in her afritada. She knew that it was unusual, but she said that she would not let go of that “secret ingredient.”
As for me, patis or fish sauce is that condiment equivalent to my mom’s afritada when I cook my own version. Yes, my chicken afritada would have vinegar, as my mom’s has, but my tastebuds say it is not the same without my favorite fish sauce.
How to serve and keep leftover chicken afritada
- Afritadang manok is best served over steamed rice. Well, hot rice – whether white or brown rice, afritada is best with hot rice.
- Leftover afritada can be kept in airtight containers in the refrigerator for a couple of days. Reheat over medium heat for a few minutes.
Cooking tips:
- Cuts of chicken should be in almost uniform sizes so that they are cooked evenly. Skinless chicken breasts alone do not seem to be a good candidate for this dish, because we need the natural oil of the chicken skin to add flavor to the dish. Chicken thighs are a great choice.
- Too many fresh tomatoes in this dish will make afritada watery. Deseeding tomatoes will help, if you decide to add more tomatoes than ask for in the recipe card below.
- Be friendly and patient with cooking time. The longer this stays on the stove over low-medium heat, the tastier the dish becomes.
- If you want to add other choices from the basic vegetables, make sure to pre-boil and drain them before adding them to the almost-cooked afritada. This is to preserve the taste of the braised chicken.
- Vinegar should not create a sour taste in afritada. Use it sparingly.
- Hey, I heard you can add a few tablespoons soy sauce in afritada. I have yet to try that. Adding about 1/4 cup chicken broth enhances the taste of the dish.
- You can add a bay leaf to your afritada, if you wish.
- Add sweet potato in the lineup of ingredients. Or replace the regular potato with it.
Chicken Afritada
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Category: Main dish
- Method: cooking
- Cuisine: Filipino
Description
Chicken afritada is a savory Filipino stew with tender chicken, colorful vegetables, and a rich tomato sauce. This easy recipe is perfect for a weeknight meal!
Ingredients
- 1 whole chicken (about 1200g cut into 8 pieces)
- Salt and pepper to taste
- 2 tbsps. white vinegar
- 2 tbsp achuete sauce
- 4 cloves garlic (minced)
- 1 small onion (diced finely)
- 1 medium tomato (deseeded and diced)
- 2 medium potatoes (cut into 1-inch pieces)
- 1 medium carrot (cut into 1-inch pieces)
- 1 small green bell pepper (diced roughly)
- 1 small red bell pepper (diced roughly)
- 1 tbsp patis (fish sauce) – optional
- 2 tbsp vegetable oil
- 2 tbsp tomato sauce
- chicken broth or chicken stock (optional)
Instructions
- Sautee garlic in oil for half a minute. Add onions and stir for 2-3 minutes or until about wilted.
- Add tomatoes. Stir until soft and well mixed.
- Add chicken pieces and stir for another two minutes. Pour achuete sauce and turn the chicken until they are all covered by the color.
- Add chicken broth, if using.
- Add the white vinegar. Cover the cooking pot, lower the heat to medium and remember not to stir from this point until after the mixture boils.
- When chicken pieces are half done, add the vegetables. Cook further for another 20 minutes.
- Season with salt, and black pepper. Add tomato paste mixed with an equal amount of water.
- Season with fish sauce, if using. Cook for another five minutes.
