Sweet and Tangy Filipino Chicken Afritada with Potatoes

By AislePrompt Editorial · Published 2026-05-03 · Updated 2026-05-03

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A hearty Filipino chicken stew simmered with tomatoes, bell peppers, and potatoes in a savory-sweet sauce. This Filipino recipe, ready in about 55 minutes, pairs bone-in chicken thighs, vegetable oil, garlic cloves, minced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 400 calories and feeds 5, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 40 min Serves 5 Filipino cuisine 400 cal/serving

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Ingredients

2 lbs, skin-on bone-in chicken thighs
3 tbsp vegetable oil
5 garlic cloves, minced
1 medium onion, chopped
1 cup tomato sauce
1 1/2 cups water
2 medium potatoes, peeled and cut into 1-inch cubes
1 large carrot, sliced into 1/2-inch pieces
1 red bell pepper, sliced into strips
1/2 cup green peas
2 tbsp soy sauce
1 tbsp sugar
to taste salt
1/2 tsp black pepper

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Instructions

Step 1: Heat 3 tbsp vegetable oil in a large pot over medium heat. Add 5 minced garlic cloves and 1 chopped medium onion; sauté for 2-3 minutes until fragrant and translucent.
Step 2: Add 2 lbs bone-in chicken thighs, skin side down, and brown for 5 minutes per side until golden.
Step 3: Pour in 1 cup tomato sauce, 1 1/2 cups water, 2 tbsp soy sauce, and 1 tbsp sugar. Stir gently and bring to a boil.
Step 4: Add 2 peeled, cubed medium potatoes and 1 sliced large carrot. Reduce heat to low, cover, and simmer for 30 minutes until chicken is tender and potatoes are cooked through.
Step 5: Stir in 1 sliced red bell pepper and 1/2 cup green peas; cook uncovered for 5 more minutes.
Step 6: Season with salt to taste and 1/2 tsp black pepper. Remove from heat and serve hot with steamed rice.