Chicken Afritada with Potatoes and Carrots

Chicken afritada is a family-style Filipino stew of browned chicken and vegetables in tomato sauce. Cutting potatoes and carrots evenly helps them finish together, while a gentle covered simmer keeps the chicken moist. Add bell pepper near the end so it remains colourful.

Ingredients

• 1 kilogram chicken thighs or drumsticks
• 2 tablespoons cooking oil
• 4 cloves garlic, minced
• 1 onion, chopped
• 1 cup tomato sauce
• 2 cups water or unsalted broth
• 2 potatoes, cut into chunks
• 2 carrots, cut into chunks
• 1 red bell pepper, sliced
• 1 bay leaf
• 1 tablespoon fish sauce
• Black pepper to taste

Measure and prepare everything before heating the pan. This keeps the cooking sequence steady and prevents garlic, onion or other aromatics from burning while the next ingredient is being cut.

Prepare safely

Wash fresh produce under running water before cutting. The FDA recommends plain running water and advises against using soap or detergent on produce. Use clean utensils and a clean board. Keep raw chicken, pork, fish and their juices away from vegetables that will not be cooked further.

Thaw frozen meat or seafood in the refrigerator, in cold water changed regularly, or in the microwave when it will be cooked immediately. Do not thaw perishable food on the counter. Open canned ingredients only from cans that are not leaking, swollen, badly rusted or deeply dented at the seams.

Brown chicken and aromatics

Pat the chicken dry with paper towel. Heat oil in a heavy pot and brown the pieces in batches without crowding. Transfer them to a plate; this step adds flavour but does not fully cook the meat.

In the same pot, sauté garlic and onion. Add tomato sauce and cook for 2 minutes, scraping up browned bits with a wooden spoon.

Simmer until the chicken is safe

Return the chicken and any juices. Add water, bay leaf, fish sauce and pepper. Bring to a boil, lower the heat, cover and simmer for about 20 minutes.

Add potatoes and carrots, then continue until the vegetables are tender and the thickest chicken pieces reach at least 74°C or 165°F. Measure away from bone.

Finish the sauce

Add bell pepper and simmer uncovered for 3 to 5 minutes. If the sauce is thin, continue simmering rather than adding excess thickener. Taste and adjust seasoning after reduction.

Rest the stew for 5 minutes before serving. For a lighter ginger broth with chicken and vegetables, see chicken tinola with sayote and malunggay.

Adjustments and serving ideas

Green peas can be added in the last 3 minutes. Use bone-in pieces for a richer sauce or boneless thighs for easier serving, while still checking the safe internal temperature.

Taste only after ingredients that require cooking are fully done. Add salt, fish sauce or soy sauce gradually because canned products, broth cubes and condiments can already contribute considerable sodium. Serve with freshly cooked rice or the suggested accompaniment while the dish is hot.

Storage and reheating

Transfer leftovers to shallow covered containers and refrigerate within two hours, or within one hour when the surrounding temperature is above 32°C. Use refrigerated leftovers within 3 to 4 days. Reheat only the portion needed until it is steaming hot throughout.

Discard food left out beyond the safe limit. Smell and appearance cannot prove that food is safe. Freeze portions promptly when they will not be eaten within the refrigerator window, label the date, and thaw safely before reheating.

Yield: 6 servings. Prep time: about 20 minutes. Cook time: about 45 minutes.

Food-safety references

• FDA: Safe food handling
• FDA: Selecting and serving produce safely
• FDA: Safe food storage

Recipe reviewed: 13 October 2026.