Can I use boneless chicken for this recipe

Yes, boneless chicken cooks faster and absorbs the sauce well. Just reduce simmering time so the meat stays tender.

Can I make this dish ahead of time

Yes, One-Pot Chicken Afritada tastes even better the next day because the flavors deepen.

What vegetables can I add

You can add green beans, sweet potatoes, mushrooms, or even squash for a twist on traditional Pinoy Food flavors.

Yes, add chilies or chili flakes for heat. You can also create a spicy pork version inspired by Spicy Beef Stew techniques.

One-Pot Chicken Afritada Recipe | 5-Step Easy Filipino Dish

Name: One-Pot Chicken Afritada Recipe Easy Flavorful Filipino Dinner
Prep time: 5 min
Cook time: 40 min
Total time: 45 min
Cuisine: Asian-inspired
Ingredients: 5-6 skinless, bone-in chicken thighs; 1 large carrot (roughly chopped); 1 red bell pepper (roughly chopped); 1 green bell pepper (roughly chopped); 1 shallot (sliced); 5 cloves garlic (minced); 1.5 cups jasmine rice; 1 can (398ml) tomatoes; 1 cup water; 2 tbsp neutral oil (for frying); 2 tbsp fish sauce; 1 tbsp soy sauce; 5 bay leaves; 1 tsp black pepper (plus extra for seasoning chicken); 1 tsp salt (plus extra for seasoning chicken)

Ingredients

Scale

5–6 skinless, bone-in chicken thighs

1 large carrot (roughly chopped)

1 red bell pepper (roughly chopped)

1 green bell pepper (roughly chopped)

1 shallot (sliced)

5 cloves garlic (minced)

1.5 cups jasmine rice

1 can (398ml) tomatoes

1 cup water

2 tbsp neutral oil (for frying)

2 tbsp fish sauce

1 tbsp soy sauce

5 bay leaves

1 tsp black pepper (plus extra for seasoning chicken)

1 tsp salt (plus extra for seasoning chicken)

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Instructions

1. Roughly chop the bell peppers and carrots. Mince the garlic and slice the shallot.

2. Trim the chicken thighs and remove the skin. Season the chicken generously with salt and pepper on each side.

3. In a skillet over medium heat, add 2 tablespoons of neutral oil. Brown the chicken thighs until they achieve a good light brown color. Remove the chicken and set aside (keep the oil in the pan).

4. Add the minced garlic and sliced shallot to the hot skillet. Sauté for 2 minutes until fragrant.

5. Add the jasmine rice to the pan. Sauté for 3 minutes until the rice is slightly toasted and coated in the oil.

6. Add the canned tomatoes (breaking them into tiny chunks with your spoon), 1 cup of water, and the chopped carrots and bell peppers.

7. Stir in the fish sauce, soy sauce, and bay leaves. Mix until well combined.

8. Bring the mixture to a boil. Return the chicken thighs and any resting juices to the pan. Do not stir.

9. Cover with a lid, reduce heat to low, and simmer for 15 minutes.

10. Open the lid and check a corner of the pan to ensure the rice is cooked and the sauce has reduced. Serve immediately.

Notes

This dish works great with bone-in thighs for flavor, but boneless thighs can be substituted for faster cooking.

Make sure not to stir once the chicken is added back to prevent rice from becoming mushy.

Leftovers reheat beautifully and can be stored in the refrigerator for up to 3 days.

You can substitute the canned tomatoes with fresh diced tomatoes in season, though flavor may be milder.

Author: barbara
Prep Time: 5 mins
Cook Time: 40 mins
Method: Braising
Cuisine: Asian-inspired

Nutrition

Serving Size: 1 portion
Calories: 540
Sugar: 6g
Sodium: 920mg
Fat: 22g
Saturated Fat: 6g
Unsaturated Fat: 14g
Trans Fat: 0g
Carbohydrates: 50g
Fiber: 4g
Protein: 36g
Cholesterol: 135mg