Afritadang manok sa gata
Hi, I’m Krizell, a third culture kid and second-generation Filipino American. I’m passionate about preserving our Filipino heritage through food and hope you give these recipes a try!
Krizell
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March 15, 2025
Chicken afritada with coconut milk is a comforting Filipino dish that’s sure to hit the spot! Tender chicken, potatoes, carrots, and bell peppers come together in a rich tomato sauce, but the real magic happens when coconut milk is added. It gives the dish a creamy, slightly sweet twist that takes it to the next level. If you love afritada and coconut milk then you're going to love this version!
Optional — In a large bowl (or large ziplock would work nicely too) marinate chicken (2 lb) in lemon juice (½ lemon) and soy sauce (¼ cup) while you prepare and chop up all your veggies.
In a large heavy pan, pan fry your carrots (1–2 large) and potatoes (1 large), then set aside.
Add in garlic (6 cloves) and onions (½ medium) and sauté for 4 minutes or until onions are soft and translucent.
Next, add chicken (with marinade), tomato sauce (1 cup), fish sauce (2 Tbsp), garlic powder (½ tsp), and water (1 cup). Mix well to combine. Bring to a boil and then reduce heat heat to medium. Cover and let simmer for 20-30 minutes.
Add back in the carrots and potatoes, then add peppers (2), and coconut cream or milk (3/4 can). Cover and cook for 10 minutes or until veggies are cooked and tender.
Remove cover and let simmer uncovered for 5 more minutes to thicken the sauce. Garnish with green onions. Season with salt and pepper (to taste). I like to use the rest of the coconut milk or cream to drizzle on top once plated.
Sometimes the taste of bell pepper can be overwhelming so sometimes I like to make a spicy version by substituting the bell peppers with red jalapeños peppers
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