Classic Chicken Afritada with Potatoes and Carrots blends juicy chicken with tender potatoes and sweet carrots in a rich tomato sauce. This healthy breakfast offers protein and veggies—perfect over rice or as a standalone bowl, starting your day with Filipino comfort and nourishing goodness.
Recipe Tips and Tricks
- Chicken Sear: Brown chicken pieces—locks in flavor; don’t overcrowd the pan for even color.
- Veggie Prep: Cube potatoes and slice carrots evenly—ensures consistent cooking; keep sizes similar.
- Sauce Simmer: Cook low and slow—deepens flavor; add broth if it thickens too much.
- Timing Trick: Add carrots before potatoes—keeps carrots firm; potatoes soften faster.
- Breakfast Boost: Serve with quinoa or a poached egg—adds fiber or protein for morning energy.
Why You’ll Love This Recipe
You’re going to absolutely adore this Classic Chicken Afritada with Potatoes and Carrots—it’s a healthy breakfast idea that brings the timeless warmth of Filipino cuisine to your morning with a delicious, nourishing twist! Imagine juicy chicken simmering in a rich, tangy tomato sauce, mingling with tender potatoes and sweet carrots, all coming together in a comforting stew that’s as hearty as it is good for you. You’ll love how this recipe takes the beloved Filipino afritada and turns it into a breakfast dish that’s packed with protein, fiber, and veggies, giving you a wholesome start to your day without feeling heavy. The chicken stays succulent as it cooks, the potatoes soak up that savory sauce, and the carrots add a natural sweetness and crunch that make every spoonful a delight. It’s perfect for those mornings when you crave something warm and satisfying yet healthy, whether you’re rushing out the door or enjoying a slow, cozy start. The tomato sauce ties it all together with a vibrant, savory hug, bringing that classic Filipino home-cooked vibe to your table in a way that’s both nourishing and delicious. Serve it over a bed of steamed quinoa or brown rice for extra heartiness, maybe with a poached egg on top for that creamy yolk magic, and watch it transform 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 comforting. This isn’t just a meal—it’s a Classic Chicken Afritada experience that’ll have you savoring every tender, hearty bite and feeling energized for whatever lies ahead!
Classic Chicken Afritada with Potatoes and Carrots
Tender chicken with potatoes and carrots in tomato sauce.
Ingredients
- 1 lb chicken (thighs or breast), cut into bite-sized pieces
- 2 medium potatoes, peeled and cubed
- 2 medium carrots, sliced into ½-inch rounds
- 1 cup tomato sauce (low-sodium)
- 1 small bell pepper, chopped into 1-inch pieces (optional)
- 3 cloves garlic, minced
- 1 medium onion, diced
- 2 tablespoons olive oil
- 1 cup low-sodium chicken broth
- 1 tablespoon soy sauce (optional)
Instructions
- Hey there, let’s whip up this Classic Chicken Afritada with Potatoes and Carrots—it’s going to be a healthy, hearty breakfast treat! 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 locking in that juicy flavor, so take your time! Scoop the chicken out with a slotted spoon and set it aside for a moment.
- 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! Add the soy sauce if you’re using it—it’s a little Filipino trick for extra depth. Toss the browned chicken back in, along with the sliced carrots—give it a quick stir, then let it simmer for about 5 minutes to give the carrots a head start. Next, add the cubed potatoes—stir them in, bring it to a gentle boil, then 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 veggies 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 and carrots are just right, toss in the chopped bell pepper if you’ve got it—stir it in and cook for another 3-5 minutes. You want that pepper to stay crisp and colorful, adding a fresh pop to every bite. Give it a taste—season with a pinch of salt or pepper if it needs a boost, but that sauce should already be bursting with flavor! 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 lift? Top it with a poached egg—the creamy yolk dripping into the stew is pure magic!
- Grab a spoon and dig in—this Classic Chicken Afritada with Potatoes and Carrots is all yours! The tender chicken, hearty potatoes, and sweet carrots 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 hug!
Notes
- Brown chicken well—keeps it juicy and flavorful!
- Add peppers late—preserves their crunch and color.
- Freeze without toppings—reheats beautifully for later!
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 446Total Fat 22gSaturated Fat 5gTrans Fat 0gUnsaturated Fat 15gCholesterol 107mgSodium 632mgCarbohydrates 29gFiber 4gSugar 6gProtein 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.
- Potatoes: (2 medium)—starchy and filling; Yukon Gold or red hold shape; peel or keep skin for fiber.
- Carrots: (2 medium)—sweet and nutritious; sliced into ½-inch rounds; rich in vitamins.
- Tomato Sauce: (1 cup)—savory base; low-sodium for health; fresh tomatoes (blend 3-4) work too.
- Bell Pepper: (1 small, optional)—adds color and crunch; red or green as preferred; chop into 1-inch pieces.
- Garlic: (3 cloves)—aromatic foundation; mince fine for even flavor; fresh is key.
- 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 desired.
- Chicken Broth: (1 cup, low-sodium)—adds depth; sub water for lighter flavor; keeps it moist.
- Soy Sauce: (1 tablespoon, optional)—umami boost; low-sodium for health; adds Filipino flair.
Variations and Substitutions
- Protein Swap: Use turkey or pork—turkey for leaner meat, pork for richer flavor.
- Veggie Boost: Add peas or green beans—peas for sweetness, green beans for crunch; 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 fresh chilies—amps up heat; adjust to taste.
- Low-Sodium Option: Skip soy sauce, use water and herbs—reduces salt; oregano or thyme enhance flavor.
- Gluten-Free: Use tamari instead of soy sauce—keeps it gluten-free; naturally gluten-free otherwise.
- Sweet Addition: Include pineapple chunks—tropical sweetness; balances savory notes.
- Creamy Finish: Stir in coconut milk—richer texture; sub half the broth for creaminess.
- Nutty Topping: Sprinkle crushed peanuts—extra crunch; nods to Filipino peanut stews.
- Mushroom Add-In: Include mushrooms—earthy flavor; cremini or button work well.
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.
Dish Gallery
Please share this Classic Chicken Afritada with Potatoes and Carrots with your friends and do a comment below about your feedback.
We will meet you on next article.
Until you can read, Chicken Afritada with Roasted Red Bell Peppers