Easy Chicken Afritada with Bell Peppers combines juicy chicken and vibrant bell 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 simplicity and nourishing flavor.
Recipe Tips and Tricks
- Quick Sear: Brown chicken fast—locks in juices; use high heat briefly.
- Pepper Prep: Chop bell peppers large—keeps them crunchy; add late for texture.
- Potato Hack: Cube potatoes small—cooks quicker; pre-boil 5 minutes if rushed.
- Sauce Shortcut: Use canned tomato sauce—saves time; low-sodium keeps it healthy.
- Breakfast Twist: Pair with a grain or egg—quinoa for fiber, egg for protein boost.
Why You’ll Love This Recipe
You’re going to absolutely adore this Easy Chicken Afritada with Bell Peppers—it’s a healthy breakfast idea that brings the comforting taste of Filipino cuisine to your morning in the simplest, most delicious way! Picture tender chicken simmering in a tangy tomato sauce, mingling with colorful bell peppers and hearty potatoes, all coming together in a quick stew that’s as satisfying as it is good for you. You’ll love how this recipe takes the essence of Filipino afritada and makes it breakfast-ready, delivering a protein-packed, veggie-filled start to your day without any fuss. The bell peppers add a sweet, crisp pop that brightens every bite, the chicken stays juicy and flavorful, and the potatoes soak up that savory sauce—making this a dish that’s both easy to whip up and hard to resist. It’s perfect for those busy mornings when you need something warm and nourishing fast, or a laid-back weekend when you want a wholesome meal without spending hours in the kitchen. The tomato sauce ties it all together with a rich, savory base, giving you that Filipino home-cooked vibe in a lighter, breakfast-friendly form. Serve it over a bed of steamed rice or quinoa for extra heartiness, maybe with a fried egg on top for that golden yolk goodness, and watch it turn your morning into a flavorful breeze. It’s so simple to make, turning pantry staples into a breakfast so tasty you’ll be amazed it’s this healthy and effortless. This isn’t just a meal—it’s an Easy Chicken Afritada with Bell Peppers experience that’ll have you savoring every tender, vibrant bite and feeling ready to tackle your day with a smile!
Easy Chicken Afritada with Bell Peppers
Juicy chicken with bell peppers and potatoes in tomato sauce.
Ingredients
- 1 lb chicken (thighs or breast), cut into bite-sized pieces
- 1 red bell pepper, chopped into 1-inch pieces
- 1 green bell pepper, chopped into 1-inch pieces
- 1 large or 2 small potatoes, peeled and cubed
- 1 cup tomato sauce (low-sodium)
- 3 cloves garlic, minced
- 1 medium onion, diced
- 2 tablespoons olive oil
- ¾ cup low-sodium chicken broth
- 1 tablespoon soy sauce (optional)
- 1 small carrot, sliced into ½-inch rounds (optional)
Instructions
- Hey there, let’s whip up this Easy Chicken Afritada with Bell Peppers—it’s going to be a quick, healthy 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 quick stir to coat in the oil, and cook for about 4-5 minutes until they’re lightly browned on all sides. You’re sealing in that juicy goodness fast, so keep it moving! 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 the kitchen fills with that irresistible aroma. Pour in the tomato sauce and chicken broth, stirring to mix everything into a rich, red base—look at that gorgeous color! Add the soy sauce if you’re using it—it’s a little Filipino secret for extra flavor. Toss 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 20-25 minutes—check now and then to make sure the chicken’s tender and the potatoes are softening but not falling apart. If it gets too thick, splash in a little more broth—keep it nice and saucy!
- When the chicken’s juicy and the potatoes are just right, toss in the red and green bell peppers—stir them in and cook for another 3-5 minutes. You want those peppers to stay crisp and colorful, adding that fresh pop to every bite. Give it a taste—season with a pinch of salt or pepper if it needs a lift, but that sauce should already be singing 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 kick? Top it with a fried egg—the yolk dripping into the stew is pure bliss!
- Grab a spoon and dig in—this Easy Chicken Afritada with Bell Peppers is all yours! The tender chicken, vibrant 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 breeze!
Notes
- Brown chicken quick—keeps it juicy and fast!
- Add peppers late—preserves their crunch and color.
- Freeze without toppings—reheats like a charm!
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 431Total Fat 22gSaturated Fat 5gTrans Fat 0gUnsaturated Fat 15gCholesterol 107mgSodium 619mgCarbohydrates 27gFiber 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.
- Bell Peppers: (1 red, 1 green)—vibrant and crunchy; red for sweetness, green for bite; chop into 1-inch pieces.
- Potatoes: (1 large or 2 small)—starchy and filling; Yukon Gold or red hold shape; peel or keep skin.
- Tomato Sauce: (1 cup)—savory base; low-sodium for health; canned for ease, fresh (blend 3-4) if preferred.
- Garlic: (3 cloves)—aromatic kick; 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 desired.
- Chicken Broth: (¾ cup, low-sodium)—adds depth; sub water for lighter taste; keeps it moist.
- Soy Sauce: (1 tablespoon, optional)—umami boost; low-sodium for health; adds Filipino flair.
- Carrots: (1 small, optional)—sweet crunch; sliced into ½-inch rounds; boosts nutrition.
Variations and Substitutions
- Protein Swap: Use turkey or pork—turkey for leaner meat, pork for richer flavor.
- Pepper Swap: Use yellow or orange peppers—adds variety; keeps it colorful and sweet.
- 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 vibe.
- Spice Kick: Add chili flakes or hot sauce—amps up heat; adjust to taste.
- Low-Sodium Option: Skip soy sauce, use water and herbs—reduces salt; oregano or basil enhance flavor.
- Gluten-Free: Use tamari instead of soy sauce—keeps it gluten-free; naturally gluten-free otherwise.
- Sweet Twist: Include pineapple chunks—tropical flair; balances savory notes.
- Creamy Finish: Stir in coconut milk—richer sauce; sub half the broth for creaminess.
- Quick Veggie: Swap potatoes for zucchini—cooks faster; keeps it light.
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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