Taste of Home: Chicken Afritada

Last Tuesday, we fancied a Filipino style meal. So, I decided to cook a Filipino stew called Chicken Afritada, which is highly influenced by Spanish stew.

Chicken Afritada without green peas

I learned how to cook this dish from my mom when I was in Grade 6. We love Chicken Afritada and here are the reasons why it certainly captured our attention:

  • The recipe is simple – it is easy as pie.
  • It is cooked in tomato sauce.
  • It is colorful and visually appealing.
  • It can be served either lunch or dinner.

Chicken Afritada with green peas

This is my mom’s version of Chicken Afritada. While the original recipe use tomato sauce, my family and I opted for fresh tomatoes – you’ll get a healthier and tastier flavor than when just simply using canned tomato sauce. I still use 2 spoonful of tomato paste, though just to balance the flavor. Also, I cook it slowly to obtain a thick and rich sauce. I think that’s the secret to get a terrifically amazing Chicken Afritada.

To me, recipes from the family are truly the sweetest. And, if you love stew, tomatoes and chicken – this recipe is perfect for you.

Chicken Afritada


  • 1 kg of chicken thighs or boneless chicken breast
  • 2 medium size carrots, peeled and sliced
  • 2 medium size potatoes, washed, peeled, and sliced
  • 1 medium size onion, sliced
  • 5 cloves garlic, crunched and minced
  • 1 small size red bell pepper, sliced
  • 1 small size green bell pepper, sliced
  • 1 small can of green peas
  • 2 spoonful tomato paste
  • 1 Knorr chicken cube
  • 2 pieces dried bay leaves
  • ground Kampot black pepper, to taste
  • 750 mL water
  • olive oil


  1. Put olive oil in a cooking pot and heat it up.
  2. Put in garlic and onion and sauté.
  3. When onion gets soft (white color), put-in the chicken. Stir. Cook until lightly brown.
  4. Pour in the water. Cover. Boil for about 5 minutes.
  5. Add bay leaves, tomato paste and Knorr chicken cube.  Stir. Let it cook for about 5 minutes.
  6. Add tomatoes, carrots, bell pepper, green peas and potatoes. Stir. Cover. Then it let cook for 30 minutes in a medium heat. Stir occasionally to make sure no scorched crust forms at the bottom of the pot.
  7. Add Kampot black pepper. Stir. Let it simmer for another 5 minutes.
  8. Put it in a serving dish.
  9. Serve, share and savor this delicious Filipino chicken stew – Afritada with hot steamed rice!

7 thoughts on “Taste of Home: Chicken Afritada

  1. Hi Lilly! this does look delicious– and easy enough for a week night dinner. Fun to have recipes that come from your mother– those kind are always to best! Always fun to see what you are doing… xox

  2. Hi there!

    Your recipes look really great! Maybe you’d also like to share these to http://www.foodies.ph. We are currently invited beta testers to try out our website and our aim is to share our love for food with other people who love food as well!

    Any comments or suggestions to make our website better will be very much helpful to us!

    Looking forward to having you in Foodies.ph!

    All the best,

    • Dear Monique,

      Thank you for visiting my blog and for your kind comment. I am delighted to hear about your invitation, and it’s my pleasure to share our recipe on your site.

      Best regards,

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