Afritada is one of those Filipino dishes that is surprisingly easy to cook. Once you learn the basics of making a good Afritada, cooking Menudo and Caldereta becomes much less intimidating and easier.
I like to call these three dishes the “Filipino Tomato Threesome” because they are siblings—you can immediately tell they belong to the same family.
All three share a similar foundation: a rich tomato-based sauce, garlic, onions, potatoes, carrots, and bell peppers. The cooking process is also quite similar—brown the meat, sauté the aromatics, add the tomato sauce, then let everything simmer until the flavors come together. The biggest difference is the main character of each dish.
Afritada is the friendly and approachable member of the family. It uses chicken, which cooks faster, making it perfect for everyday meals.
Menudo is the more traditional cousin, bringing pork and liver into the mix for a deeper, richer flavor.
Then there is Caldereta—the “special occasion” relative—made with beef and often packed with extra richness from liver spread, cheese, or even a little chili heat.
They share the same cooking DNA, but each one developed its own personality. Once you master Afritada, you already have the skills needed to explore Menudo and Caldereta. The only things that change are the meat, the cooking time, and a few signature ingredients.
So if you are new to Filipino cooking, start with Afritada. It is the perfect introduction to the wonderful world of Filipino tomato-based stews—and before you know it, you will be confidently cooking the whole Tomato Triad!
“Afritada” comes from the Spanish word fritada, meaning “fried.” The name likely refers to browning the chicken before simmering it in tomato sauce—a step that gives the dish a deeper flavor.
I usually buy frozen chicken wings, particularly drumettes and wingettes, available locally at our convenience store. Chicken wings are easy to cook and become very tasty and flavorful because the bones add richness to the sauce. However, any chicken parts will work, so feel free to experiment until you find the cut you like best.
Tomato sauce is one of the main ingredients in Chicken Afritada. If it is unavailable, you can use fresh, ripe tomatoes instead. Chop or blend the tomatoes, then cook them until they soften and release their juices. In this recipe, use 4 large ripe tomatoes, or 6 medium ripe tomatoes, or more if needed depending on your taste.
If the sauce is too thin, mix 1/2 tbsp cornstarch with 1/4 cup cold water until smooth. Pour the mixture into the pan near the end of cooking while stirring continuously. Simmer for 1 to 2 mins, or until the sauce reaches your desired thickness.
Chicken Afritada Recipe for Filipinos Living Abroad
Ingredients
Instructions
- Pat the chicken dry with paper towels, then season both sides with salt and black pepper.
- Heat 1 tbsp cooking oil in a large pan over medium heat.
- Add the garlic and cook for about 30 seconds, stirring continuously to prevent it from burning.
- Add the onion to the same pot and cook for 2 to 3 mins, or until softened.
- Add the remaining 1 tbsp cooking oil to the same pot.
- Place the chicken pieces skin-side down and cook/sear for 4 to 5 mins on each side, or until lightly browned.
- Pour in the water, add the chicken bouillon and sugar, bring to a boil, then simmer until the chicken is cooked and tender.
- Add the tomato sauce, the potatoes, carrots and bay leaves. Cover and continue cooking for 10 mins, or until the vegetables are tender.
- Stir well, scraping the browned bits from the bottom of the pot to add more flavor to the sauce.
- Add the bell pepper and green peas.
- Cook uncovered for another 3 mins. or until the bell pepper is slightly tender but still colorful.
- Taste the sauce and adjust the seasoning with additional water, fish sauce, salt, black pepper, or sugar as needed.
- Serve hot with steamed rice.
