Chicken Afritada Recipe -
Chicken Afritada Recipe

Chicken Afritada

Recipe by  

"This is an excellent chicken recipe with an interesting blend of ingredients - from soy sauce and ginger, to tomato sauce and sweet peas - best served over hot rice."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    20 mins
  • COOK

    45 mins

    1 hr 5 mins


  1. Heat oil in a large skillet over medium-high heat. Cook onion and ginger for 3 minutes, browning slightly. Lay chicken in the skillet, skin side down. Fry until golden, about 10 minutes, turning once with tongs.
  2. In a bowl, whisk together tomato sauce, soy sauce, oyster sauce, and garlic salt, and pour evenly over chicken. Gently fold in peas, bell pepper, and potato. Simmer 20 to 30 minutes, or until chicken is cooked through and no longer pink in the center. Season with ground black pepper.
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Reviews More Reviews

Most Helpful Positive Review
Dec 17, 2010

I made this pretty much as published, only substitutions I made were replaced the 4 med. potatoes with one large sweet potato and a can of garbanzo beans (since I had no regular potatoes on hand) and used frozen peas instead of canned for the same reason. Flavor was excellent, only reason for 4 stars instead of 5 is that it's way too oily. I will be making this more, but with half the oil or less next time. Goes well with the Syrian Bread recipe from this site.

Most Helpful Critical Review
Jan 26, 2006

This recipe was didn't know whether to be Asian or Texan. My son wasn't thrill about it and I didn't really like the over powering flavor of ginger; although, I do enjoy ginger. It was better the next day for soft tacos with olives and cheese. If I use this recipe again, I will cut down on the ginger or omit it.


18 Ratings

Sep 08, 2009

This recipe is excellent. I would recommend you to follow the recipe exactly. DO NOT omit the ginger as it is what gives this recipe the zing. The whole family loved it. Hubby says this is the best dish I've ever made.

Oct 10, 2005

This is a really yummy recipe! I cooked it in a crock pot, which made the chicken REALLY tender. The recipe was a bit salty, so I added a little more tomato sauce, and substituted the baby peas with carrots. I will definitely make it again. Reminds me of home!

Aug 25, 2009

I made this with some alterations and my kids loved it. Instead of tomato sauce, I used fresh ripe tomatoes with tomato paste and herb seasonings. I also didn't use any ginger, soy sauce or oyster sauce and used chicken stock instead. Boneless skinless chicken thighs work well with this recipe and is convenient for kids. Also sauteed garlic with onion instead of using garlic salt.

Aug 14, 2005

So easy and tastes better than my mother's recipe. I think the oyster sauce did the trick! I did make a few changes using what I had on hand. I used E.V. Olive Oil. Instead of garlic salt, I used 2 tsps of chopped garlic and added that in with the onion and ginger. Instead of red bell pepper, all I had was a 12 oz jar of roasted red pepper, so I added that 5 minutes before serving and let it simmer. Since I have 2 toddlers, I substituted the can of peas with 1 cup frozen peas and carrots. My husband and my picky toddler loved it! Thanks for sharing this recipe!

Jan 25, 2010

Way too salty. Expected more from the way others raved about it.

May 20, 2009

My husband's favorite dish! It's too salty and greasy for me as written, but with a few minor alterations it turned out great. Instead of frying up chicken, I saute some cubed boneless,skinless chicken breasts in a skillet. Instead of 1 (10 oz.) can of tomato sauce, I use one of those larger 29oz cans. That's it. After those few changes, it's perfect for me and my hubby still loves it!


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  • Calories
  • 798 kcal
  • 40%
  • Carbohydrates
  • 37.3 g
  • 12%
  • Cholesterol
  • 80 mg
  • 27%
  • Fat
  • 60.8 g
  • 94%
  • Fiber
  • 6.2 g
  • 25%
  • Protein
  • 26.3 g
  • 53%
  • Sodium
  • 2365 mg
  • 95%

* Percent Daily Values are based on a 2,000 calorie diet.

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