AuthorBiteSizedBring a comforting twist to a Filipino classic with Erwan’s Chicken Afritada, a rich, heartwarming dish that bridges traditional Filipino flavors with the elegance of a French-style stew. This version of afritada is deeply savory, slightly sweet, and irresistibly buttery—perfect for elevating your everyday ulam into something truly special.
It all starts with golden, pan-fried potatoes and carrots, which build a hearty foundation for the dish. The chicken is then seared until its skin turns beautifully brown and crisp, locking in flavor and juices. Using the same pot, garlic and red onions are sautéed until fragrant, followed by tomato paste and bay leaves—ingredients that lend the dish its iconic afritada aroma. Cooking down the tomato paste until it releases its oil ensures a deep, concentrated flavor base.
Once the chicken is returned to the pot, it's simmered gently in chicken stock for 30 minutes, absorbing all the rich flavors. Here’s where Erwan’s unique touch comes in: instead of simply finishing with bell peppers, he adds a drizzle of honey to balance out the acidity of the tomatoes and a pat of butter for an extra layer of silky richness—just like a French stew.
A final simmer brings everything together, resulting in tender chicken, perfectly cooked vegetables, and a sauce that’s both sweet-savory and luxuriously smooth. A quick seasoning of salt and pepper is all it needs before serving.
Whether you're sharing it for a Sunday lunch or enjoying leftovers the next day (it gets even better!), Erwan’s Chicken Afritada is a flavorful, soul-warming meal that feels both nostalgic and new—comfort food reimagined with a chef’s touch. Serve it with steamed rice and enjoy every spoonful of this deliciously familiar yet elevated Filipino favorite.
In a pot, fry the potatoes and carrots until browned. Set aside.
In the same pot, sear the chicken until browned then set aside.
Saute the garlic and red onion until fragrant. Add the bay leaves and tomato paste.
Cook the tomato paste until the oil renders.
Add the cooked chicken then pour the chicken stock. Stir then cover. Cook for 30 mins.
Stir in the bell pepper then add the honey. Finish with butter then simmer for 3 mins. Season with salt and pepper then serve.
Ingredients
Directions
In a pot, fry the potatoes and carrots until browned. Set aside.
In the same pot, sear the chicken until browned then set aside.
Saute the garlic and red onion until fragrant. Add the bay leaves and tomato paste.
Cook the tomato paste until the oil renders.
Add the cooked chicken then pour the chicken stock. Stir then cover. Cook for 30 mins.
Stir in the bell pepper then add the honey. Finish with butter then simmer for 3 mins. Season with salt and pepper then serve.
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