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5 from 1 vote

Chicken Afritada - Instant Pot + Stove-top

Chicken Afritada is a Filipino dish cooked in a tomato sauce-based broth. Hefty quartered potatoes and slices of bell peppers are added to the rich stew, thickened with bread crumbs. Sometimes, I cook this dish a day ahead which gives the tomato sauce flavors time to blend and taste even sweeter.
I offer two ways to cook this in the procedure: In the Instant Pot which cooks quickly or the classic, stove-top way. This is an Asian in America recipe.
Prep Time17 mins
Cook Time43 mins
Resting time8 mins
Total Time1 hr 8 mins
Course: Dinner, Lunch, Main Course
Cuisine: American, Asian, Filipino
Keyword: Filipino Chicken Afritada Instant Pot
Servings: 4 people
Calories: 209kcal
Author: Elizabeth Ann Quirino

Equipment

  • Instant Pot or any multi-cooker brand 6-quart or 8-quart
  • Large Stock pot - if cooking stove-top

Ingredients

  • 4 Tablespoons vegetable oil
  • 1 whole white or yellow onion chopped
  • 2 cloves garlic minced
  • 3 to 4 pounds chicken cutlets, bone-in, skin on, about 6 pieces
  • 1 Tablespoon patis (fish sauce)
  • 1 can (8 oz.) tomato sauce
  • 3 cups chicken broth or use water
  • 2 medium-sized potatoes peeled, quartered
  • 1/2 teaspoon salt
  • 1 teaspoon ground black pepper
  • 1/2 cup plain bread crumbs
  • 1 large red or green bell pepper seeded, sliced into 2-inch length strips
  • 1/2 cup green peas frozen or canned (drain liquid if in can)
  • boiled rice for serving

Instructions

To cook in the Instant Pot

  • Click Saute on the keypad. Add vegetable oil to the inside pot. After 1 to 2 minutes, when oil is hot, saute the onions and garlic for 1 minute.
    Add the chicken pieces. Pour the patis. Braise meat for 2 minutes till it turns slightly brown.
    Click Cancel to turn off Saute function.
  • Pour the tomato sauce and broth into the inside pot.
    Add the potatoes next to the chicken pieces.
    Season with salt and black pepper. Add the bread crumbs.
  • Close and lock the lid. Set the valve to Sealing. Press Manual and cook on High Pressure for 35 minutes.
    When buzzer sounds to announce cooking is done, do a Quick Release. When the float pin drops, it is safe to unlock the lid. Open the lid carefully.
  • Add the bell pepper slices and green peas. Stir to blend with ingredients.
    Cover and lock the lid. Press Keep Warm and allow the peppers and peas to cook and blend in the flavors for 8 minutes. Click Cancel to turn off.
    Serve warm with boiled rice.

Notes on the Instant Pot:

  • After the Saute function, it takes about 17 minutes for the Instant Pot to preheat before the High Pressure cooking time begins. For other multi-cooker pressure cooker brands, please consult the manual.
    Safety precautions: use accessories recommended for the Instant Pot like silicone or metal. Do not use glassware. Consult the product manual for complete information.

To cook on the stove-top

  • In a large stockpot or Dutch oven, over medium high heat, add the oil. After oil is hot, saute the onions and garlic for 2 minutes. Add the chicken and pour the patis (fish sauce). Braise the meat for 3 to 5 minutes till slightly brown. Add the potatoes and bell peppers. Pour the tomato sauce and broth. Season with salt and black pepper. Add the bread crumbs. Cover and simmer on medium heat for 60 minutes till meat is cooked. Add the green peas and bell peppers. Cook for 5 minutes more. Serve warm with rice.

Nutrition

Serving: 1g | Calories: 209kcal | Carbohydrates: 17g | Protein: 5g | Fat: 15g | Saturated Fat: 12g | Sodium: 949mg | Potassium: 625mg | Fiber: 4g | Sugar: 1g | Vitamin A: 140IU | Vitamin C: 32.2mg | Calcium: 50mg | Iron: 4.1mg