Chicken Afritada

Chicken Afritada

Prep Time 10 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 20 minutes
Servings 6
Author Connie Veneracion


  • 6 tablespoons olive oil (not extra virgin)
  • 750 grams chicken thighs
  • 750 grams chicken drumsticks
  • 1 Spanish chorizo (about 150 grams), sliced into 1/4-inch rings
  • 6 cloves garlic minced
  • 1 onions chopped
  • 1 cup red wine
  • 3 cup diced tomatoes
  • 1 sprig oregano stripped (or 1/2 tsp. of dried oregano)
  • 300 grams carrot peeled and cut into wedges
  • 300 grams stewing potatoes peeled and cut into wedges
  • 2 dried laurel leaves
  • salt and pepper to taste
  • 1 teaspoon sugar


  • Heat the olive oil in a large thick-bottomed pot.
  • Add the chicken pieces, in batches if necessary, and cook until lightly browned.
  • Add the chopped onions, minced garlic and laurel leaves, and cook, stirring, until the onion bits start to soften, about three minutes.
  • Pour in the red wine. Boil, uncovered, until the liquid is reduced to less than half.
  • Add the diced tomatoes and oregano. Stir. Season with salt, pepper and sugar.
  • Add the sliced chorizo, carrot and potato wedges. Stir.
  • Cover the pot tightly and simmer the stew for 40 to 50 minutes. Stir occasionally to make sure no scorched crust forms at the bottom of the pot. If the liquid evaporates too fast, add broth or water, no more than half a cup at a time. Toward the end of cooking time, taste the sauce and add more salt, pepper or sugar if necessary.
  • Remove the laurel leaves after cooking.
  • For best results, allow the cooked chicken afritada to sit for a couple of hours to allow the flavors to infuse and fully develop. Reheat to serve.