Chicken Afritada

I am not an expert in the history of food recipes. But hopefully my memory serves me right when I share with you that Afritada is a spanish-inspired recipe. I haven’t seen any original Filipino dish that uses tomato sauce or paste as an ingredient. Spanish and Italian, yes. But Filipino? Hmmm. Even the original Filipino spaghetti uses tomato catsup…with hotdogs! (If you have any comments to share about afritada, please share with us in the comments below!)

When my father cooks anything with tomato sauce or paste, all of us (his four children) would get excited because we thought any thing with tomato sauce is special. Whether it be chicken afritada, pork afritada, beef kaldereta, mechado or menudo, it becomes special because it has tomato sauce or paste!

Chicken afritada is one of those “special” recipes I really enjoyed growing up in Marikina. Now that I have my own family, I cook for and try to pass on this recipe to my children. This chicken afritada recipe I learned from watching my father.  I hope you try this chicken afritada recipe, and enjoy it with your family.

Chicken Afritada





  • Garlic – 1 whole, crushed
  • Onions – 1 whole, chopped
  • Bay leaf – 4 – 5 pieces
  • Chorizo – 1 whole (depends on the size of the chorizo), sliced
  • Chicken – 1 whole, cut into serving sizes
  • Tomato Sauce – 1 can
  • Potatoes – 2 pieces, quartered
  • Carrots – 2 pieces, sliced
  • Vienna Sausage – cut into 1/2″ slices
  • Green / Red Bell Peppers – sliced
  • Pepper – add depending on your taste
  • Fish Sauce (Patis) – 1/4 cup


Let’s cook!

Using half of the fish sauce (patis) marinate the chicken. Set aside.

Heat pan, and oil.

Saute the garlic.

Add the onion.

Throw in the bay leaf.

Add the chorizo.

Add the chicken. Cover the casserole. Allow to chicken to simmer in its own fat and juices.

Once the chicken is half-cooked, meaning there are no more pink parts in the chicken, add the tomato sauce. Cover the casserole. Allow the recipe to simmer to 10 – 15 mins. Check and stir occasionally to make sure the dish doesn’t burn.

After 15 minutes, you may see some oil (nagmamantika) floating on top of the tomato sauce. That’s perfectly o.k.  This adds flavor to the dish.  Throw in the potatoes and carrots. Stir a bit and cover the casserole.

Add the vienna sausage, green and red bell peppers. and green peas. Stir. Cover the casserole.

Season with pepper and remaining fish sauce (patis) according to taste.


Turn off heat and allow to cool. Serve and enjoy!

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