Chicken Afritada

One of most common dish in the Philippines and we can understand why, its easy, its delicious and very affrodable to prepare.

Afritada, also known as Apritadang Manok, is a Spanish inspired dish which can be cooked with pork, beef or chicken slowly simmered in tomato sauce and potato. This recipe is so simple thats why it is a popular dish in Philippines.  Saute, add all ingredients together and simmer. The origin of this amazing Filipino dish dates back to 1521-1898 during the during the colonial era of Spain in the Philippines. The name itself is a clue that it is heavily influenced by the Spanish cuisine, Afritada came from the Spanish word “fritada” which means “fried”. This pan-frying was method introduced by the Spaniards to Filipinos where a small amount of cooking oil is used just enough to lubricate the pan for frying. This method on the name itself gives a big clue on how it is prepared, traditionally Chicken or other meats used on this dish is pan fried before it is cooked in sauce. Modern times commonly omits this process to make the preparation easy, but that affect the outcome, here at Ang Sarap we usually try doing things the traditional way we can like our recipe below.

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Chicken Afritada

  • Author: Raymund
  • Prep Time: 15 mins
  • Cook Time: 45 mins
  • Total Time: 1 hour
  • Category: Main Course
  • Cuisine: Filipino


Afritada, also known as Apritadang Manok, is a Spanish inspired dish which can be cooked with pork, beef or chicken slowly simmered in tomato sauce and potato.


Units Scale
  • 800 g chicken thighs
  • 200 g button mushrooms, halved
  • 1 green capsicum
  • 6 cloves garlic
  • 1 medium red onion
  • 1 big can tomato puree
  • 3 tbsp tomato paste
  • 3 small potatoes quartered
  • 2 pcs carrots, sliced
  • 1/2 cup water
  • oil
  • salt
  • sugar
  • pepper
  • 4 pcs bay leaves


  1. Deep fry potatoes separately until golden brown.  I do this so that when we add it to the dish it wont sip the sauce, and potato would have a different flavor and texture.
  2. On a separate pot saute garlic and onion in oil
  3. Add chicken and brown it slightly
  4. Add water, carrots, tomato puree and bay leaves
  5. Boil and simmer for 20 minutes
  6. Add fried potato, capsicum, mushroom and tomato paste and simmer for additional 5 minutes
  7. Season with salt, sugar and pepper.


15 Responses

  1. sweetgem says:

    Just cooked this dish… judgement later! Goodluck to me! =p

  2. this looks amazing… i love stews with some rice on the side… will try this out next weekend

  3. Ella says:

    I made this tonight, have had your recipe bookmarked for awhile now, and it did not dissapoint. This dish was so lovely, really reminded me of my childhood, I’m so glad I finally know what it’s called! Thanks for the recipe!

  4. big daddy says:

    I’ve always loved this dish since I was a child! I also use beef with this recipe and its like mechado!

  5. Bibs @ Tasteometer says:

    Easy and simple dish to prepare. Great for visiting guests too, thanks for sharing.

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