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Filipino Chicken Stew (Afritada)
with carrots / potatoes / rice

Active: 40 Total: 40

This is our take on Afritada, a comforting and popular stew in the Philippines. It's a great base for using up a variety of vegetables and is served over rice to soak up the flavorful broth. 



  • Rice, uncooked white or brown - 1 cup
Filipino Chicken Stew:
  • Bell peppers, red - 1 , chopped
  • Onions, medium - 1 , chopped
  • Carrots - 12 oz , sliced
  • Garlic - 2 cloves , chopped
  • Chicken thighs, boneless and skinless - 1 lb , cubed
  • Baby potatoes - 12 oz , quartered
  • Peas, frozen - 1 cup
  • Oil, cooking - 2 Tbsp + 1 Tbsp
  • Stock, any type - 3 cups
  • Tomatoes, diced (14 oz / 397 g) - 1 can (look for petite-diced tomatoes if available)
  • Fish sauce - 1 Tbsp
  • Soy sauce, low-sodium - 1 Tbsp
  • Bay leaf - 1


  1. Bell peppers / Onions / Carrots / Garlic - Prep as directed. Combine bell peppers and onions. Store carrots and garlic in their own separate containers. (Can be done up to 5 days ahead)

  2. Rice - For white rice, rinse until clear. Fill a saucepan or Dutch oven (or rice cooker) with rice, water (use 2:1 ratio for water to rice), and some salt. Cover with lid and bring to a boil. Once water boils, stir, lower heat to a low-medium, and cover. Check white rice after ~20 min; brown at ~45 min. Rice is done when it's absorbed all the water. If it's not done, leave the cover on until all water has been absorbed. Take cover off to release steam and fluff with a wooden spoon after 5 minutes. (Can be done up to 5 days ahead)

  3. Chicken - Cube chicken, tenderize with a fork, and season with some salt and pepper. (Can be done 1 day ahead)

  4. Potatoes - Quarter potatoes.

  5. Peas - Defrost peas.

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  1. Heat a large Dutch oven with the first portion of oil over medium heat. Add the chicken and cook on one side until golden brown, 3 to 4 minutes. Cook chicken, stirring occasionally, until just cooked through. Use a slotted spoon to remove the chicken and set it aside.

  2. Return the pan to the heat and add the second portion of oil. When the oil begins to shimmer, add in the bell peppers and onions and saute until tender, 3 to 4 minutes. Pour the stock over the vegetables, scraping up any browned bits on the bottom of the pan.

  3. Add the chicken back into the pot along with the carrots, garlic, baby potatoes, tomatoes (including liquid), fish sauce, soy sauce, and bay leaf. Bring the liquids to a low simmer. Cover the stew and reduce the heat to low so that it maintains a low simmer. (Note: Don’t let it boil or the chicken may turn tough.) Cook the stew, covered, until the potatoes and carrots are tender, 15 to 20 minutes.

  4. Remove the lid from the stew and discard the bay leaf. Stir in the peas just to warm them through. Taste the stew and season with some salt and pepper.

  5. If the rice was made ahead, reheat it in the microwave.

  6. Serve the stew over rice. Enjoy!



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