How To Prepare Chicken Afritada Fast

Chicken Afritada is a traditional Filipino dish made from dark chicken pieces cooked in a tomato-based sauce. You can prepare this stew completely on the stove or simmer in the oven. Here we explain both preparation methods.


Make Chicken Afritada On The Stove

For 6 people

  • 900 g chicken leg or leg, with skin and bone
  • 2 tablespoons (30 ml) soy sauce
  • 1/2 teaspoon (2.5 g) ground black pepper
  • 1 tbsp (15 ml) of olive oil
  • 3 strips of bacon, cut into small pieces
  • 3 Toe garlic, crushed or chopped
  • 1 medium onion, chopped
  • 5 large Roma or flaschenentomaten, chopped
  • 2 tablespoons (30 ml) fish sauce
  • 250 ml of water
  • 2 bay leaves
  • 2 medium red potatoes, peeled and quartered
  • 1 large red peppers, chopped
  • 1 big carrot, chopped
  • 125 g sweet green peas

Chicken Braised Afritada In The Oven

For 6 people

  • 900 g chicken leg or leg, with skin and bone
  • Salt and ground black pepper to taste
  • 1 el. (15 ml) of vegetable oil
  • 1 Toe garlic, chopped
  • 1 small onion, cut into 8 columns
  • 250 ml Tomatensauce from the can
  • 250 ml chicken broth
  • 1 tbsp (15 ml) fish sauce
  • 2 bay leaves
  • 15 marble or kipfler potatoes
  • 1 small red peppers, sliced

Method 1 Prepare Chicken Afritada On The Stove

how to prepare Chicken Afritada

1.Marinate The Chicken

Mix the soy sauce and black pepper in a large glass container. Place the chicken pieces in the marinade and cover them with plastic foil. Let the chicken soak in the refrigerator for 30 minutes.
Use a glass or plastic container. Do not use a metal container for marinating.
If you do not have a large glass or plastic container, you can also mix the chicken and the marinade in a large lockable freezer bag. Try to use a freezing or marinating pouch. Both are strong enough to hold the heavy chicken without cracks and some leakage from the liquid.
It is recommended to use chicken legs or clubs for this recipe. But you can also cut a whole chick into pieces. Leave the skin and bones on it. You just have to remember that light meat is faster than dark.

2.Heat The Bacon And Olive Oil

Pour the olive oil into a large roasting pan and add the bacon pieces. Heat the bacon at medium heat for 5 to 7 minutes until brown and crispy.
Take the bacon pieces from the roasting pan and place them on a plate. Put them on the side and keep them warm.
The bacon must melt its fat. This will give the court more flavor. If you do not have a bacon, or if you do not want to use it, you can double the amount of the oil and leave out the bacon altogether.
If you do not have a roasting pan, you can also use a large heavy soup pot with high sides.

3.Fry The Chicken Pieces

Take the chicken pieces from the soy sauce marinade. Put them in the hot oil and fry them for 4 to 8 minutes, or until they are well-served from all sides.
Let the excess marinade drain from the chicken before you put it into the hot oil.
Dispose of the marinade after removing the chicken. Do not try to reuse them. Marinades with raw meat can be attacked by harmful bacteria.
Turn the chicken pieces occasionally with the forceps to ensure that they are cooked evenly from all sides.
When they are finished, place them on a separate plate. Put it on the side and keep it warm.

4.Fry Garlic And Onions

Add the chopped onions and garlic to the oil in the roasting pan. Fry them 2 to 3 minutes or until they soften and begin to release their flavors.
Keep the onions and the garlic constantly so they do not burn. Burnt ingredients, especially garlic, can ruin the taste of the dish.
Onions and garlic should be cooked. The garlic is golden brown and the onions become glassy.

5.Add The Tomatoes

Mix the chopped tomatoes with onions and garlic. Fry the ingredients for another 4 to 5 minutes in the roasting pan.
The tomatoes must become relatively soft. With this recipe most tomato flavor comes from the fresh tomatoes. The tomatoes should soften and fall apart easily.
Stir the ingredients occasionally in the roasting pan, so they do not burn. Kratze thereby on the ground in order to remove the begging pieces. This gives the stew more flavor.

6.Add The Fish Sauce, Water And Bay Leaves

Return the chicken to the roasting pan and add the fish sauce, water and bay leaves. Stir well so that the aromas combine well.
If you do not have a fish sauce or do not want to use it, you can replace it with ½ to 1 tsp salt.
Bring the ingredients to a boil at medium to high heat with constant stirring.

7.Let Everything Simmer

After the stew has boiled, reduce the heat and let the liquid simmer until the chicken becomes tender. This should take about 25 to 45 minutes.
Leave the lid on the roasting pan while the afritada cooks and stir occasionally.

8.Add The Potatoes And Carrots

When the chicken is tender and tender, add the small-cut potatoes and carrots. Cook them for another 10 minutes in the stew.
The pieces should be about 2 to 3 cm in size. If you make them bigger or smaller, you should at least try to make them all the same size.
Remember that bigger pieces need longer cooking.

9.Add The Peppers

Put the peppers together with the remaining ingredients in the roasting pan and let them cook for another 5 minutes.
The peppers should be approximately the same size as the potatoes and carrots.

10.Add The Peas And Bacon Pieces

When the whole vegetable is soft, add the peas and bacon. Let the afritada continue to simmer until the peas are soft and the stew is completely reheated.
If you use frozen peas, make sure that they are thawed when you give them to the afritada.
Taste the sauce if you want. You can add more spices if something is missing. If it tastes a little bit bitter you can for example. Add 1 tbsp (15 g) of brown sugar. If you like it more spicy, try 1 tsp (5 ml) spicy sauce.

11.Serve The Chicken Afritada Hot

Place the chicken Afritada with the ladle on the serving plates and enjoy it while still hot.

Method 2 Chicken Afritada Stew In The Oven

chicken afritada

1.Roasted The Potatoes

The potatoes should be rusted before you add them. For this you have to roast them in the oven at 200 degrees for 20 to 30 minutes.
Sprinkle them with a splash of oil and a pinch of salt and pepper before placing them in a small baking dish.
If you use large potatoes instead of mouth-watering pieces, cut them into mouth-friendly quarters before roasting.

2.Heat The Oven To 180 Degrees

Heat 1 tbsp of vegetable oil at medium heat in a roasting dish on the stove.
If you do not have a roasting pan, you can also use a large soup pot or stainless steel cooker.
Wait a few minutes so the oil is hot enough.

3.Season The Chicken And Fry It

Sprinkle the chicken from all sides with salt and pepper. Put it in the oil in the roasting pan and fry it from all sides.
You have the chicken, turning occasionally so it is browned evenly on all sides.
When it is on, place it on a plate and place it on the side.
Normally, chicken legs or leg are used for afritada. But if you want, you can also use a whole chicken and cut it into pieces. Leave the skin and bones on it. Keep in mind that light flesh becomes faster than dark flesh.
If you anbrätst the chicken before, it has better color and a stronger flavor.

4.Saute The Garlic And The Onions

Put the chopped garlic and the onions in the remaining oil in the roasting pan. Fry them with stirring for about 5 minutes or until soft and begin to release their aromas.
Now you should give the chicken back into the roasting pan.

5.Add The Ingredients For Sauce And Cook Them

Add the chicken broth, the tomato sauce, the fish sauce and the bay leaves to the roasting dish and bring the liquid to a boil in medium to high heat.
Do not cover the pot and occasionally stir the ingredients.

6.Put The Roasting Tin Into The Oven And Let The Ingredients Stew

When the sauce boils, turn the stove off and place the roasting tin into the oven. Cook the chicken for about 45 to 60 minutes in the oven, or until all chicken pieces have passed through.
To avoid the chicken drying, spread the chicken every 10 minutes or so with the sauce.

7.Add The Potatoes And Red Peppers

Add the potatoes and the red peppers in the last 10 minutes of the cooking time and stir the stew.
You can taste the afritada with salt and pepper.

8.Serve The Afritada Hot

Take the chicken Afritada out of the oven and serve it while still hot.


You can also make afritada with pork.


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