Chicken Afritada – Kawaling Pinoy

4 Servings


  • 1/4 cup canola oil
  • 2 medium potatoes, peeled and quartered
  • 1 large carrot, peeled and cut into cubes
  • 1/2 small red bell pepper, cored and sliced into 1/2-inch thick strips
  • 1/2 small green bell pepper, cored and sliced into 1/2-inch thick strips
  • 4 pounds chicken, cut into serving pieces
  • 1 small onion, peeled and sliced thinly
  • 3 cloves garlic, peeled and minced
  • 6 large Roma tomatoes
  • 1 tablespoon fish sauce
  • 1 cup water
  • 1/2 cup frozen sweet peas thawed
  • salt and pepper to taste


  • In a pan over medium heat, heat oil. 

  • Add potatoes and carrots and cook, turning once or twice, until lightly browned. Remove from pan and drain on paper towels. 

  • Remove excess oil from pan except for about 2 tablespoons.

  • Add bell peppers and cook for about 30 to 45 seconds. Remove from pan and drain on paper towels.

  • Add chicken and cook, turning on sides once or twice, until lightly browned but not cooked through. 

  • Add onions and garlic and cook until softened. 

  • Add tomatoes and cook, mashing regularly with back spoon until softened and release juices. 

  • Add fish sauce and cook for about 1 to 2 minutes.

  • Add water and bring to a boil. 

  • Lower heat, cover, and cook for about 20 to 30 minutes or until chicken is cooked through and sauce is thickened to desired consistency.

  • Add potatoes and carrots and continue to cook until fork-tender.

  • Add bell peppers and sweet peas. Cook for 1 to 2 minutes or until green peas are heated through and bell peppers are tender yet crisp. 

  • Season with salt and pepper to taste. Serve hot.


If you prefer a thicker sauce, add about a tablespoon of tomato paste.

Nutrition Information

Calories: 669kcal, Carbohydrates: 29g, Protein: 46g, Fat: 40g, Saturated Fat: 10g, Cholesterol: 163mg, Sodium: 542mg, Potassium: 1501mg, Fiber: 7g, Sugar: 8g, Vitamin A: 5050IU, Vitamin C: 82.7mg, Calcium: 94mg, Iron: 6.4mg

“This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.”

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