Are you looking for a delicious and flavorful dish that’s perfect for any occasion? Look no further than Chicken Afritada! This popular Filipino recipe is a staple in many households, and its versatility allows it to be tailored to suit any taste. Whether you’re in the mood for something classic and comforting or spicy and adventurous, we’ve got you covered with our collection of 18 savory chicken afritada recipes.
From the creamy and indulgent to the tangy and zesty, these mouth-watering dishes showcase the incredible range of possibilities when it comes to Chicken Afritada. With options like Classic Chicken Afritada with Potatoes and Carrots, Spicy Chicken Afritada with Bell Peppers, and Chicken Afritada with Coconut Milk, you’re sure to find a recipe that suits your taste buds.
So what are you waiting for? Dive into the world of Chicken Afritada and discover new flavors and recipes that will become family favorites. In this article, we’ll take you on a culinary journey through 18 savory chicken afritada recipes that are guaranteed to tantalize your taste buds and leave you wanting more.
Classic Chicken Afritada with Potatoes and Carrots
A hearty and flavorful one-pot dish that’s perfect for a comforting meal.
Ingredients:
– 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
– 2 large potatoes, peeled and diced
– 2 large carrots, peeled and sliced
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 teaspoon paprika
– Salt and pepper to taste
– 1 cup chicken broth
Instructions:
1. Heat the olive oil in a large Dutch oven or heavy pot over medium-high heat.
2. Add the chopped onion and cook until translucent, about 5 minutes.
3. Add the garlic and cook for an additional minute.
4. Add the chicken, potatoes, carrots, paprika, salt, and pepper. Cook for 5-7 minutes, stirring occasionally.
5. Pour in the chicken broth and bring to a boil.
6. Reduce heat to low and simmer, covered, for 25-30 minutes or until the vegetables are tender.
7. Serve hot, garnished with chopped fresh parsley if desired.
Cooking Time: 30-35 minutes
Spicy Chicken Afritada with Bell Peppers
This spicy and flavorful dish is a twist on the classic African-inspired stew, afritada. Marinated chicken and bell peppers come together in a rich and aromatic sauce that’s sure to satisfy your cravings.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs, cut into bite-sized pieces
– 2 large bell peppers (any color), sliced
– 2 cloves garlic, minced
– 1 small onion, chopped
– 1 tsp ground cumin
– 1 tsp smoked paprika
– 1/2 tsp cayenne pepper
– Salt and black pepper, to taste
– 2 tbsp olive oil
– 1 cup chicken broth
– 1/4 cup tomato paste
– Fresh cilantro, chopped (optional)
Instructions:
1. Heat the olive oil in a large skillet over medium-high heat.
2. Add the chicken and cook until browned, about 5 minutes. Remove from heat and set aside.
3. In the same skillet, add the sliced bell peppers and cook until tender, about 10 minutes.
4. Add the garlic, onion, cumin, smoked paprika, and cayenne pepper to the skillet and cook for an additional minute.
5. Stir in the chicken broth and tomato paste. Bring the mixture to a simmer.
6. Return the cooked chicken to the skillet and stir to coat with the sauce.
7. Season with salt and black pepper to taste.
8. Serve hot, garnished with chopped cilantro if desired.
Cooking Time: 30-40 minutes
Chicken Afritada with Green Peas and Olives
A flavorful and savory Portuguese-inspired dish that combines chicken, green peas, and olives in a rich tomato-based sauce.
Ingredients:
– 1 pound boneless, skinless chicken breast or thighs, cut into bite-sized pieces
– 2 medium onions, chopped
– 2 cloves garlic, minced
– 1 cup green peas, fresh or frozen
– 1/4 cup pitted green olives, sliced
– 1 can (14.5 oz) diced tomatoes
– 1 tablespoon olive oil
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Heat the olive oil in a large skillet over medium-high heat.
2. Add the chicken and cook until browned, about 5-6 minutes.
3. Remove the chicken from the skillet and set aside.
4. Reduce heat to medium; add onions and garlic and sauté until softened, about 3-4 minutes.
5. Stir in diced tomatoes, green peas, and olives. Cook for an additional 2-3 minutes.
6. Return the chicken to the skillet and season with salt and pepper.
7. Simmer for 10-12 minutes or until the chicken is cooked through.
8. Garnish with chopped parsley, if desired.
Cooking Time: 20-25 minutes
Creamy Chicken Afritada with Coconut Milk
Savor the rich flavors of the Philippines with this creamy chicken afritada, infused with the velvety smoothness of coconut milk. This comforting dish is perfect for a cozy night in or a special occasion.
Ingredients:
– 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 1 cup coconut milk
– 1 cup chicken broth
– 1 tablespoon fish sauce (optional)
– 1 teaspoon ground cumin
– Salt and pepper to taste
– 2 tablespoons vegetable oil
– Fresh cilantro leaves for garnish
Instructions:
1. Heat 1 tablespoon of oil in a large skillet over medium-high heat. Add chicken; cook until browned, about 5 minutes. Remove from heat; set aside.
2. In the same skillet, add remaining oil. Sauté onions and garlic until softened, about 3 minutes.
3. Stir in coconut milk, chicken broth, fish sauce (if using), cumin, salt, and pepper. Bring to a simmer.
4. Add browned chicken back into the skillet; cook for an additional 5-7 minutes or until chicken is cooked through.
5. Serve hot, garnished with fresh cilantro leaves.
Cooking Time: 20-25 minutes
Cheesy Chicken Afritada with Cheddar Topping
A hearty and comforting chicken dish smothered in a rich, cheesy sauce and topped with a crispy cheddar crust.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs, cut into bite-sized pieces
– 2 tbsp olive oil
– 1 onion, diced
– 2 cloves garlic, minced
– 1 can (14.5 oz) diced tomatoes
– 1 tsp paprika
– Salt and pepper to taste
– 1 cup shredded cheddar cheese
– 1/4 cup milk
Instructions:
1. Preheat oven to 375°F (190°C).
2. Heat olive oil in a large skillet over medium-high heat. Add chicken and cook until browned, about 5-6 minutes.
3. Add onion and garlic; cook until softened, about 3 minutes.
4. Stir in diced tomatoes, paprika, salt, and pepper. Bring to a simmer and let cook for 10 minutes.
5. In a separate bowl, mix cheddar cheese and milk. Pour over the chicken mixture and stir until combined.
6. Transfer skillet to oven and bake for an additional 15-20 minutes or until the top is golden brown.
Cooking Time: 35-40 minutes
Garlicky Chicken Afritada with Roasted Tomatoes
A flavorful twist on the classic Spanish dish, this recipe combines juicy chicken with roasted tomatoes and a hint of garlic.
Ingredients:
– 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
– 3 cloves of garlic, minced
– 2 medium tomatoes, halved
– 1 onion, diced
– 1 red bell pepper, diced
– 1 can of diced tomatoes
– 1 tsp smoked paprika
– Salt and pepper to taste
– Olive oil for cooking
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a large skillet, heat 2 tbsp of olive oil over medium-high heat. Add the chicken and cook until browned, about 5 minutes.
3. Add the garlic, onion, and red bell pepper to the skillet and cook until the vegetables are tender, about 5-7 minutes.
4. Add the diced tomatoes, smoked paprika, salt, and pepper to the skillet. Stir well.
5. Transfer the skillet contents to a large baking dish and roast in the oven for 25-30 minutes, or until the chicken is cooked through and the flavors have melded together.
6. Serve hot, garnished with fresh parsley if desired.
Cooking Time: 35-40 minutes
Herbed Chicken Afritada with Thyme and Rosemary
Elevate your dinner game with this flavorful and aromatic Afritada dish, infused with the goodness of thyme and rosemary.
Ingredients:
– 1 lb boneless, skinless chicken thighs
– 2 tbsp olive oil
– 2 cloves garlic, minced
– 1 tsp dried thyme
– 1 tsp dried rosemary
– 1 large onion, chopped
– 2 medium bell peppers (any color), sliced
– 1 can (14.5 oz) diced tomatoes
– Salt and pepper, to taste
– 1 cup chicken broth
Instructions:
1. Heat oil in a large skillet over medium-high heat.
2. Add garlic, thyme, and rosemary; cook for 1 minute.
3. Add chicken; cook until browned, about 5-6 minutes per side.
4. Remove chicken from skillet; set aside.
5. Add onion and bell peppers to the skillet; cook until tender, about 8-10 minutes.
6. Stir in diced tomatoes, salt, and pepper.
7. Return chicken to the skillet; pour in chicken broth.
8. Simmer for 15-20 minutes or until chicken is cooked through.
Cooking Time: 30-40 minutes
Sweet and Tangy Chicken Afritada with Pineapple
A flavorful twist on traditional afritada, this sweet and tangy chicken dish is perfect for a quick weeknight dinner or weekend brunch.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs, cut into bite-sized pieces
– 2 cups mixed vegetables (bell peppers, onions, tomatoes)
– 1 cup pineapple chunks
– 1/4 cup honey
– 2 tbsp soy sauce
– 1 tsp ground cumin
– Salt and pepper to taste
– 2 tbsp olive oil
Instructions:
1. Heat the olive oil in a large skillet or Dutch oven over medium-high heat.
2. Add the chicken and cook until browned, about 5 minutes. Remove from heat and set aside.
3. In the same skillet, add the mixed vegetables, pineapple, honey, soy sauce, and cumin. Cook for 5-7 minutes, stirring occasionally, until the vegetables are tender.
4. Return the chicken to the skillet and stir to combine with the vegetable mixture.
5. Season with salt and pepper to taste. Serve hot, garnished with chopped fresh cilantro if desired.
Cooking Time: 20-25 minutes
Chicken Afritada with Chorizo and Smoked Paprika
A hearty Spanish-inspired stew that combines the richness of chorizo sausage, smoked paprika, and tender chicken.
Ingredients:
– 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
– 2 tbsp olive oil
– 1 onion, diced
– 2 cloves garlic, minced
– 1 cup chorizo sausage, sliced
– 1 tsp smoked paprika
– 1/2 tsp cumin
– Salt and pepper, to taste
– 2 cups chicken broth
– 1 can (14.5 oz) diced tomatoes
– Fresh parsley, chopped (optional)
Instructions:
1. Heat oil in a large Dutch oven over medium-high heat.
2. Add onion and cook until translucent, about 3-4 minutes.
3. Add garlic, chorizo, smoked paprika, cumin, salt, and pepper; cook for an additional minute.
4. Add chicken and cook until browned on all sides, about 5-6 minutes.
5. Add broth and diced tomatoes; bring to a simmer.
6. Reduce heat to low and let stew for 20-25 minutes or until the chicken is cooked through.
Cooking Time: 45-50 minutes
Vegetable-Packed Chicken Afritada with Zucchini
A hearty, flavorful dish that’s packed with vegetables and perfect for a weeknight dinner.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs, cut into bite-sized pieces
– 2 medium zucchinis, sliced
– 1 large onion, chopped
– 2 cloves garlic, minced
– 1 red bell pepper, diced
– 1 can (14.5 oz) diced tomatoes
– 1 tsp ground cumin
– 1 tsp smoked paprika
– Salt and pepper, to taste
– Fresh cilantro leaves, for garnish
Instructions:
1. Heat 2 tbsp olive oil in a large skillet over medium-high heat.
2. Add the chicken and cook until browned, about 5-6 minutes. Remove from skillet and set aside.
3. Add the remaining 1 tbsp olive oil to the skillet. Cook the zucchini, onion, garlic, and red bell pepper for 5 minutes or until tender.
4. Stir in cumin, smoked paprika, salt, and pepper. Cook for 1 minute.
5. Add the diced tomatoes, browned chicken, and any accumulated juices to the skillet. Simmer for 10-12 minutes or until the flavors have melded together.
6. Taste and adjust seasoning as needed.
7. Garnish with fresh cilantro leaves and serve hot over rice or with crusty bread.
Cooking Time: 25-30 minutes
Chicken Afritada with Mushrooms and White Wine
This Portuguese-inspired dish combines succulent chicken, earthy mushrooms, and a hint of white wine for a rich and savory flavor profile.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs
– 2 cups mixed mushrooms (button, cremini, shiitake)
– 1 onion, diced
– 2 cloves garlic, minced
– 1 cup white wine
– 1 tsp paprika
– Salt and pepper to taste
– 2 tbsp olive oil
Instructions:
1. Heat the olive oil in a large skillet over medium-high heat.
2. Add the chicken and cook until browned on both sides, about 5-6 minutes. Remove from skillet.
3. Reduce heat to medium; add mushrooms, onion, and garlic. Cook until mushrooms release their liquid and start browning, about 8-10 minutes.
4. Add paprika, salt, and pepper; stir to combine.
5. Pour in white wine, scraping up any browned bits from the skillet. Bring mixture to a simmer.
6. Return chicken to the skillet; cook for an additional 2-3 minutes or until cooked through.
7. Serve hot, garnished with fresh parsley or thyme if desired.
Cooking Time: Approximately 25-30 minutes
Spicy Chicken Afritada with Jalapeños and Cilantro
A flavorful and spicy twist on the classic Portuguese dish, this Spicy Chicken Afritada is perfect for those who love a little heat. Crispy chicken, tender vegetables, and a rich tomato sauce come together in a bold and aromatic dish that’s sure to satisfy.
Ingredients:
– 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
– 2 large onions, chopped
– 3-4 jalapeños, seeded and chopped
– 2 cloves garlic, minced
– 1 cup diced tomatoes
– 1/2 cup chicken broth
– 1 tsp smoked paprika
– Salt and pepper, to taste
– Fresh cilantro leaves, for garnish
Instructions:
1. Heat oil in a large skillet over medium-high heat.
2. Add chicken and cook until browned, about 5 minutes. Remove from skillet.
3. Add onions, jalapeños, and garlic; cook until vegetables are tender, about 5 minutes.
4. Add diced tomatoes, chicken broth, smoked paprika, salt, and pepper. Stir to combine.
5. Return chicken to skillet and simmer for 10-12 minutes or until cooked through.
6. Garnish with fresh cilantro leaves and serve hot.
Cooking Time: 20-22 minutes
Chicken Afritada with Sweet Potatoes and Coconut
A flavorful and aromatic twist on traditional Chicken Afritada, this recipe combines the richness of coconut milk with the natural sweetness of sweet potatoes.
Ingredients:
– 1 lb boneless chicken thighs, cut into bite-sized pieces
– 2 large sweet potatoes, peeled and diced
– 1 medium onion, chopped
– 3 cloves garlic, minced
– 1 can (14 oz) coconut milk
– 1 tsp ground cumin
– 1 tsp smoked paprika
– Salt and pepper to taste
– Cooking oil or ghee for frying
Instructions:
1. Heat 2 tbsp of cooking oil in a large Dutch oven over medium-high heat.
2. Add the chicken and cook until browned, about 5 minutes. Remove from pot and set aside.
3. Add more oil if needed, then sauté the onion and garlic until softened, about 3-4 minutes.
4. Add the sweet potatoes and cook for an additional 5 minutes, or until they start to soften.
5. Stir in coconut milk, cumin, smoked paprika, salt, and pepper. Bring to a simmer.
6. Return the chicken to the pot, cover, and cook for 20-25 minutes, or until the sweet potatoes are tender and the chicken is cooked through.
7. Serve hot over rice or with crusty bread.
Cooking Time: 35-40 minutes
Chicken Afritada with Black Beans and Corn
A flavorful and hearty stew that combines tender chicken, creamy black beans, and sweet corn, all infused with the warmth of aromatic spices.
Ingredients:
– 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
– 1 can (15 oz) black beans, drained and rinsed
– 1 cup frozen corn kernels
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– Salt and pepper, to taste
– 4 cups chicken broth
Instructions:
1. Heat the olive oil in a large Dutch oven or saucepan over medium-high heat.
2. Add the chopped onion and cook until translucent, about 3-4 minutes.
3. Add the minced garlic and cook for an additional minute.
4. Add the chicken and cook until browned on all sides, about 5-6 minutes.
5. Add the black beans, corn kernels, cumin, smoked paprika, salt, and pepper. Stir to combine.
6. Pour in the chicken broth and bring the mixture to a simmer.
7. Reduce heat to low and let the stew cook for 20-25 minutes or until the flavors have melded together.
Cooking Time: 20-25 minutes
Citrusy Chicken Afritada with Lemon and Lime Zest
Brighten up your mealtime with this vibrant and flavorful Citrusy Chicken Afritada, infused with the zesty freshness of lemon and lime. This African-inspired dish is perfect for a quick weeknight dinner or a weekend brunch.
Ingredients:
– 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 1 cup mixed citrus juice (lemon and lime)
– 1 tsp ground cumin
– 1 tsp smoked paprika
– Salt and pepper, to taste
– 1/4 cup chicken broth
– 2 tbsp olive oil
– Fresh cilantro leaves, for garnish
Instructions:
1. Heat the olive oil in a large skillet over medium-high heat.
2. Add the onions and cook until translucent, about 5 minutes.
3. Add the garlic and cook for an additional minute.
4. Add the chicken and cook until browned, about 5-7 minutes.
5. In a small bowl, whisk together the citrus juice, cumin, smoked paprika, salt, and pepper.
6. Pour the citrus mixture over the chicken and stir to combine.
7. Reduce heat to low and simmer for 10-12 minutes or until the chicken is cooked through.
8. Stir in the chicken broth and adjust seasoning as needed.
9. Garnish with fresh cilantro leaves and serve hot.
Cooking Time: 25-30 minutes
Chicken Afritada with Eggplant and Red Bell Peppers
A flavorful and aromatic Portuguese-inspired dish that combines the richness of chicken, eggplant, and red bell peppers.
Ingredients:
– 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
– 2 medium eggplants, sliced into 1/2-inch thick rounds
– 2 large red bell peppers, sliced into 1-inch pieces
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 teaspoon paprika
– Salt and pepper to taste
– 1 can (14.5 oz) diced tomatoes
Instructions:
1. Heat the olive oil in a large skillet over medium-high heat.
2. Add the chicken and cook until browned, about 5-6 minutes. Remove from skillet and set aside.
3. Add the eggplant and red bell peppers to the skillet and cook until tender, about 10-12 minutes.
4. Add the chopped onion and minced garlic to the skillet and cook until the onion is translucent.
5. Add the paprika, salt, and pepper to the skillet and stir to combine.
6. Add the diced tomatoes and browned chicken back to the skillet. Simmer for an additional 10-12 minutes or until the sauce has thickened slightly.
Cooking Time: 30-40 minutes
Chicken Afritada with Crispy Bacon Bits
Savor the flavors of Spain with this hearty and satisfying chicken dish, elevated by the addition of crispy bacon bits.
Ingredients:
– 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
– 6 slices of bacon, cooked until crispy and crumbled
– 2 medium onions, diced
– 2 cloves of garlic, minced
– 1 red bell pepper, diced
– 1 can (14.5 oz) of diced tomatoes
– 1 tsp smoked paprika
– Salt and pepper to taste
– 2 tbsp olive oil
Instructions:
1. Heat the olive oil in a large skillet over medium-high heat.
2. Add the chicken and cook until browned, about 5-6 minutes. Remove from the skillet and set aside.
3. Add the onions, garlic, and bell pepper to the skillet and cook until the vegetables are tender, about 5 minutes.
4. Stir in the cooked chicken, diced tomatoes, smoked paprika, salt, and pepper.
5. Simmer the mixture for an additional 10-15 minutes or until the flavors have melded together.
6. Stir in the crispy bacon bits and serve hot.
Cooking Time: 25-30 minutes
Chicken Afritada with Ginger and Lemongrass Infusion
This aromatic and flavorful dish originates from the Philippines, where chicken is cooked in a rich and spicy tomato-based sauce. In this recipe, we add a twist by incorporating the warm and inviting flavors of ginger and lemongrass.
Ingredients:
– 1 lb boneless, skinless chicken thighs
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 2 inches fresh ginger, peeled and grated
– 1 stalk lemongrass, bruised and chopped
– 1 can (14.5 oz) diced tomatoes
– 1 cup water
– 1 tsp salt
– 1/4 tsp black pepper
– 2 tbsp olive oil
– Fresh cilantro leaves for garnish
Instructions:
1. Heat oil in a large skillet over medium-high heat.
2. Add chicken and cook until browned, about 5-7 minutes. Remove from pan.
3. In the same pan, sauté onions and garlic until softened.
4. Add grated ginger and chopped lemongrass; cook for an additional minute.
5. Stir in diced tomatoes, water, salt, and pepper. Bring to a simmer.
6. Return chicken to the pan and let it cook for 20-25 minutes or until tender.
7. Serve hot, garnished with fresh cilantro leaves.
Cooking Time: 30-35 minutes
