Filipino Chicken Afritada Recipe

Filipino chicken afritada stew with potatoes, carrots, peppers, raisins and peas.

Filipino Chicken Afritada Recipe

Chicken afritada is a delicious and simple stew, it comes from a long line of similar dishes that have a very European leaning, it is cooked with lots of root vegetables in a tomato sauce seasoned with fish sauce.

Course Main Course

Cuisine Anglo Filipino

Keyword Afritada, Chicken Afritada, Filipino Afritada, Filipino Chicken Afritada

Prep Time 5

Cook Time 1 15

Total Time 1 20

Servings Servings

Calories 890kcal

Author Brian Jones

Ingredients

2 Chicken Legs 450g Total
¼ teaspoon Salt
1 Medium Onion 150g
4 Garlic Cloves
2 tablespoon Cooking Oil
1 Medium Potato 300g
1 Medium Carrot 150g
1 Red Pepper
50 g Raisins ⅓ Cup
175 ml Chicken Stock ¾ Cup
350 ml Tomato Passata 1½ Cup
2 tablespoon Fish Sauce
1 Bay Leaf
¼ teaspoon Black Pepper
¼ teaspoon Sugar
100 g Frozen Peas ⅔ Cup

Instructions

Cut the chicken legs into a thigh and drumstick portion (optional), and remove the skin.
Cut the onion in half, peel it and then cut it in to a 1cm (just under ½") dice.
Peel the garlic cloves and chop them as finely as you can.
Heat a 20cm or 8" heavy-based pan (with a lid) over a medium heat, add the oil, and when it is hot, add the onions and soften for 10 minutes.
Whilst the onions are cooking cut the carrot into a 1½cm (just over ½" dice).
Peel the potatoes and cut them into a dice the same size as the carrots.
De-seed the pepper, and then cut it into a dice the same size as the carrot and potato.
By now, the onions should have softened and just started to become golden. Add the garlic and cook for 1 minute.
Season the chicken with the salt, add them to the pan and cook them for 5 minutes. You are not aiming to sear them, just get them started and coated in the garlic oil.
Add the potatoes, carrots, red pepper and raisins, then stir to combine.
Pour in the chicken stock, tomato passata, and fish sauce, then add the bay leaf, black pepper and sugar, then stir to combine, add a lid and simmer on low for 45 minutes.
Whilst the stew is cooking, defrost the peas by running them under cold water.
After 45 minutes, remove the lid, turn up the heat to a gentle boil, then add the peas and cook for a final 10 minutes and serve.

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