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Chicken Afritada

The Chicken with Potatoes and Carrots recipe is the improve version of Chicken Afritada. I added pineapple, jalapeno, dried oregano and red pepper flakes aside from potatoes, carrots and bell peppers which makes my recipe a healthy meal.
Prep Time 10 mins
Cook Time 45 mins
Total Time 55 mins
Course Main Course
Cuisine Asian, Filpino
Servings 4 people


  • 6 pcs. chicken thighs
  • 15 oz. can of whole tomatoes break it with your hands
  • 1/2 cup pineapple chucks
  • 1/3 cup pineapple juice juice from the can of pineapple chucks
  • 1 cup water
  • 1 cup potatoes diced
  • 1 cup carrots sliced
  • 1 pc. orange bell pepper diced
  • 1 pc. jalepeno seeded and diced
  • 1/2 whole white onion sliced
  • 3 gloves garlic minced
  • 1/4 tsp. red pepper flakes optional
  • 1 tbsp. fish sauce
  • 1 1/2 tsp, salt
  • 1/2 tsp. pepper


  • In a bowl, place the chicken and season it with 1 tsp. of salt and 1/4 of tsp. pepper. Then set aside.
  • In a large skillet over medium high heat, start to heat oil.
  • Add onions and garlic and stir fry until softened.
  • Add the chicken and cook, turning the chicken on sides once or twice until lightly browned but not cooked through.
  • Stir the tomato, pineapple juice, water, fish sauce, oregano and carrot into the chicken. Season it with the remaining salt and pepper, cover and bring to boil
  • Lower the heat to medium and cook for about 10 minutes. Next, add the potatoes into the mixture and continue to cook uncovered for an additional 15 to 20 minutes or until the chicken is cooked and potatoes are tender.
  • Add pineapple chucks, bell peppers , red pepper flakes and jalepeno, then cook for an additional 5 minutes or until bell peppers are tender.
Keyword Chicken Recipe, Dinner Recipe