There’s nothing like coming home to a warm, rich pot of Afritada Chicken simmering on the stove. This version brings all the vibrant, hearty flavor you love—with tender chunks of plant-based chicken, perfectly cooked vegetables, and a savory tomato-based sauce that pulls everything together. Whether you’re familiar with Filipino cuisine or just starting to explore it, this recipe makes it easy to enjoy something truly special, any day of the week.
Table of contents
What is Afritada Chicken?
Afritada Chicken is a beloved Filipino stew that’s often enjoyed at family gatherings and simple weeknight dinners alike.
Traditionally made with chicken, potatoes, carrots, and bell peppers simmered in a flavorful tomato sauce, it’s both comforting and festive.
The beauty of Afritada lies in its deeply savory sauce, gentle sweetness from the vegetables, and how effortlessly it pairs with rice. It’s homestyle cooking that speaks straight to the heart.
What Makes a Great Afritada Chicken?
The secret to a great Afritada Chicken is balance—between sweetness and acidity, between soft and firm textures, between umami and freshness.
When done right, the sauce thickens just enough to cling to every bite, and the vegetables hold their shape while soaking in all that rich flavor.
The base should be well-seasoned, aromatic with ginger, garlic, and onion, and have just the right amount of warmth without overwhelming the other ingredients.
Ingredients for the Best Results
You’ll want to start with good-quality vegan chicken or any plant-based alternative that holds up well when simmered.
Potatoes and carrots bring that hearty, satisfying texture, while green bell pepper adds freshness and a slight bitterness that complements the tomato base. I love how peas bring little pops of sweetness in each bite.
For the broth, a well-seasoned vegetable stock makes a big difference—it helps deepen the savory flavor. Soy sauce adds umami, ginger brings warmth, and tomato sauce ties it all together with a bright, tangy richness.
How to Make Easy Afritada Chicken
Making this dish is wonderfully simple and doesn’t require any fancy equipment or complicated steps. I start by sautéing the vegan chicken pieces and let them brown lightly before taking them out of the pot.
Then follow the aromatics—onion, garlic, and ginger—until everything is fragrant and golden. I add the ossing in the carrots, bell peppers, and potatoes. These get a little time to soften before I pour in the vegetable broth and tomato sauce. A good simmer allows the flavors to develop beautifully.
Toward the end, I stir in the peas and add back the chicken, just long enough to keep them vibrant and slightly crisp. The result? A stew that’s rich, comforting, and deeply flavorful.
Tips and Tricks for Leftovers
If you’re lucky enough to have leftovers, Afritada Chicken reheats beautifully. I like storing it in airtight containers and letting it sit overnight—the flavors deepen even more by the next day.
Reheat gently on the stovetop with a splash of broth or water to loosen the sauce.
You can also repurpose it: try it over pasta, spooned into wraps, or even served as a savory filling in baked hand pies. It’s versatile, forgiving, and always satisfying.
Ideas for Variations and Uses
Afritada is one of those dishes that welcomes creativity.
You can swap out potatoes for sweet potatoes for a twist of sweetness, or add green beans for more texture. If you’re craving something spicier, a chopped chili or dash of hot sauce stirred in at the end does the trick. I’ve even served this over quinoa or mashed root veggies when I wanted something beyond the usual rice.
It’s also a great way to use up whatever vegetables you have on hand—just make sure they hold up to a bit of simmering.
Frequently Asked Questions about Afritada Chicken
Absolutely! This recipe is perfect for meal prep. You can make a batch on Sunday and enjoy it throughout the week. Store in the fridge for up to 4 days or freeze for longer. Just defrost overnight and reheat on the stove.
It keeps really well in the fridge for several days and tends to taste even better over time. Just store it properly and reheat gently. It’s a lifesaver for busy weeks.
That’s totally up to you. I personally like to leave the skins on for a more rustic feel and added nutrients, especially if I’m using baby potatoes. Just be sure to scrub them clean.
Traditional Afritada isn’t spicy—it’s more savory-sweet with a rich tomato flavor. But if you’re a fan of heat, feel free to add red pepper flakes or a splash of chili oil.
Other recipes to try
I’d love to hear how this turned out for you! If you made this Afritada Chicken recipe, share your delicious results on Instagram or Facebook and don’t forget to tag me.
Your feedback means the world—leave a comment and a star rating below if you enjoyed it. It helps others discover this cozy dish too!
Happy cooking!
Afritada Chicken
Imagine coming home to a cozy kitchen filled with the delightful aroma of Afritada Chicken. This recipe captures all the vibrant, hearty flavors you adore—tender plant-based chicken chunks, perfectly cooked vegetables, and a savory tomato-based sauce that ties everything together. Whether you’re a seasoned Filipino foodie or just beginning to explore this culinary delight, this recipe makes it easy to enjoy something truly special, anytime of the week.
Ingredients
- 10 oz vegan chicken
- 1/2 cup potatoes, chopped
- 1/4 cup vegetable broth
- 1 medium bell pepper, green.
- 4 cloves garlic, pressed
- 1 medium onion. chopped
- 1 tablespoon soy sauce
- 1/2 inch ginger, grated
- 1 medium carrot, chopped
- 1/2 cup peas
- 10 oz tomato sauce
- 2 tablespoons vegetable oil
- salt, pepper to taste
Instructions
- Start by heating the vegtable oil in a pot and sautéing the vegan chicken pieces. Let them brown lightly before taking them out of the pot and setting them aside.
- Then follow the aromatics—onion, garlic, and ginger—until everything is fragrant and golden. Add in the carrots, bell peppers, and potatoes.
- These get a little time to soften before you pour in the vegetable broth and tomato sauce. A good simmer allows the flavors to develop beautifully, taking about 15 minutes.
- Toward the end, I stir in the peas and add back the chicken, just long enough to keep them vibrant and slightly crisp.
Nutrition Information:
Yield: 6 Serving Size: 1 cupAmount Per Serving: Calories: 203Total Fat: 11gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 0mgSodium: 855mgCarbohydrates: 14gFiber: 4gSugar: 4gProtein: 14g