Chicken Afritada with Roasted Red Bell Peppers combines juicy chicken and sweet roasted peppers in a rich tomato sauce with potatoes. This healthy breakfast offers protein and veggies—perfect over rice or as a standalone bowl, starting your day with Filipino flair and nourishing warmth.
Recipe Tips and Tricks
- Chicken Browning: Sear chicken pieces—enhances flavor; don’t overcrowd for even color.
- Pepper Roasting: Roast peppers ahead—deepens sweetness; use jarred if short on time.
- Potato Texture: Cube potatoes evenly—cooks uniformly; pre-fry lightly for firmness if desired.
- Sauce Simmer: Cook low and slow—thickens naturally; add broth if it reduces too much.
- Breakfast Boost: Serve with quinoa or a fried egg—adds fiber or protein for morning energy.
Why You’ll Love This Recipe
You’re going to absolutely adore this Chicken Afritada with Roasted Red Bell Peppers—it’s a healthy breakfast idea that brings the comforting essence of Filipino cuisine to your morning with a burst of flavor and nutrition! Picture juicy chicken simmering in a vibrant tomato sauce, mingling with tender potatoes and the sweet, smoky goodness of roasted red bell peppers, all coming together in a hearty stew that’s as delicious as it is good for you. You’ll love how this recipe takes the classic Filipino afritada and transforms it into a breakfast dish that’s packed with protein and veggies, giving you a wholesome start without feeling heavy. The roasted red bell peppers add a rich, caramelized sweetness that elevates every bite, while the chicken stays succulent and the sauce wraps it all in a tangy, savory embrace. It’s perfect for those mornings when you want something warm and satisfying yet healthy, whether you’re rushing out the door or enjoying a slow, cozy start. The potatoes soak up that flavorful sauce, the peppers bring a pop of color and taste, and the whole dish feels like a hug from a Filipino kitchen—made lighter for breakfast bliss. Serve it over a bed of steamed quinoa or rice for extra heartiness, maybe with a fried egg on top for that golden yolk magic, and watch it turn your morning into a flavorful celebration. It’s so easy to make, turning simple ingredients into a breakfast so tasty you’ll be amazed it’s this healthy and delightful. This isn’t just a meal—it’s a Chicken Afritada with Roasted Red Bell Peppers experience that’ll have you savoring every tender, smoky bite and feeling energized for the day ahead!
Chicken Afritada with Roasted Red Bell Peppers
Juicy chicken with roasted peppers and potatoes in tomato sauce.
Ingredients
- 1 lb chicken (thighs or breast), cut into bite-sized pieces
- 2 medium red bell peppers, roasted and chopped (or 1 cup jarred)
- 2 medium potatoes, peeled and cubed
- 1 cup tomato sauce (low-sodium)
- 1 medium carrot, sliced into ½-inch rounds (optional)
- 3 cloves garlic, minced
- 1 medium onion, diced
- 2 tablespoons olive oil
- 1 cup low-sodium chicken broth
- 1 bay leaf (optional)
Instructions
- Hey there, let’s whip up this Chicken Afritada with Roasted Red Bell Peppers—it’s going to be a healthy, flavorful breakfast treat! If you’re roasting your own peppers, start there—set your oven to 400°F, place the red bell peppers on a baking sheet, and roast for 20-25 minutes until the skins blister and char. Flip them halfway, then let them cool in a covered bowl for 10 minutes—peel off the skins, chop them up, and set aside. (Or grab jarred roasted peppers to skip this step—still delicious!)
- Now, grab a large skillet or pot and heat 1 tablespoon of olive oil over medium-high heat—let it shimmer just a bit. Toss in your chicken pieces—give them a good stir to coat in the oil, and cook for about 5-6 minutes until they’re lightly browned on all sides. You’re sealing in that juiciness, so don’t rush it! Scoop the chicken out with a slotted spoon and set it aside for a sec.
- In the same pan, drizzle in the remaining tablespoon of olive oil, then add your minced garlic and diced onion—sauté them for 2-3 minutes until the onion softens and fills the kitchen with that sweet, savory aroma. Pour in the tomato sauce and chicken broth, stirring to mix everything into a rich, red base—look at that vibrant color! Toss in the bay leaf if you’re using it—it’s a little Filipino stew trick. Add the browned chicken back in, along with the cubed potatoes and carrot slices if you’ve got them—give it all a good stir, then bring it to a gentle boil. Lower the heat to a simmer, cover the pan, and let it bubble away for 30-35 minutes—check now and then to make sure the chicken’s tender and the potatoes are softening but not mushy. If it thickens too much, splash in a little more broth—keep it nice and saucy!
- When the chicken’s juicy and the potatoes are just right, stir in those chopped roasted red bell peppers—cook for another 3-5 minutes to warm them through. That sweet, smoky flavor is going to shine! Pull out the bay leaf, give it a taste—season with a pinch of salt or pepper if it needs a lift, but those peppers probably already brought the magic! Serve this beauty hot—spoon it over a bed of steamed quinoa or brown rice for a hearty breakfast bowl, or enjoy it solo if you’re keeping it light. Want an extra morning boost? Top it with a fried egg—the yolk dripping into the stew is pure heaven!
- Grab a spoon and dig in—this Chicken Afritada with Roasted Red Bell Peppers is all yours! The tender chicken, sweet roasted peppers, and hearty potatoes in that tangy tomato sauce make every bite a healthy, flavorful wake-up call. Enjoy it fresh off the stove—it’s the perfect way to start your day with a Filipino twist!
Notes
- Roast peppers ahead—saves morning time and boosts flavor!
- Add peppers late—keeps their smoky sweetness intact.
- Freeze without toppings—reheats beautifully for later!
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 448Total Fat 22gSaturated Fat 5gTrans Fat 0gUnsaturated Fat 15gCholesterol 107mgSodium 407mgCarbohydrates 30gFiber 4gSugar 7gProtein 32g
The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.
Ingredients Notes
- Chicken: (1 lb, thighs or breast)—thighs for juiciness, breast for leaner option; cut into bite-sized pieces.
- Roasted Red Bell Peppers: (2 medium or 1 cup jarred)—sweet and smoky; roast fresh or use store-bought for convenience.
- Potatoes: (2 medium)—starchy and hearty; Yukon Gold or red hold shape; peel or keep skin for fiber.
- Tomato Sauce: (1 cup)—rich base; low-sodium for health; fresh tomatoes (blend 3-4) work too.
- Carrots: (1 medium, optional)—sweet and nutritious; sliced into ½-inch rounds; adds color.
- Garlic: (3 cloves)—aromatic foundation; mince fine for even flavor; fresh is best.
- Onion: (1 medium)—sweetens as it cooks; yellow for balance; dice small.
- Olive Oil: (2 tablespoons)—healthy fat for sautéing; sub with avocado oil if preferred.
- Chicken Broth: (1 cup, low-sodium)—adds depth; sub water for lighter flavor; keeps it moist.
- Bay Leaf: (1, optional)—subtle earthy note; remove before serving; enhances stew vibe.
Variations and Substitutions
- Protein Swap: Use turkey or pork—turkey for leaner meat, pork for richer flavor.
- Pepper Options: Swap roasted for fresh bell peppers—faster prep; green or yellow for variety.
- Veggie Boost: Add peas or spinach—peas for sweetness, spinach for greens; stir in at end.
- Grain Base: Serve over brown rice or oats—brown rice for fiber, oats for breakfast twist.
- Spice Kick: Add chili flakes or paprika—chili for heat, paprika for smoky warmth.
- Low-Sodium Option: Skip broth, use water and herbs—reduces salt; thyme or oregano enhance flavor.
- Gluten-Free: Naturally gluten-free—check broth label; pair with gluten-free grains.
- Sweet Twist: Include pineapple chunks—tropical flair; balances savory with sweet.
- Creamy Finish: Stir in coconut milk—richer texture; sub half the broth for creaminess.
- Nutty Topping: Sprinkle crushed almonds—extra crunch; pairs with hearty stew.
Storage Options
- Refrigerator: Store in an airtight container for up to 3-4 days—reheat gently to keep chicken tender.
- Freezer: Freeze base (without toppings) for up to 2 months—thaw overnight, reheat on stove.
- Make-Ahead: Prep chicken and veggies night before—store separately; cook fresh in morning.
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