Best Filipino Chicken Stew Recipes

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CHICKEN AFRITADA (FILIPINO STEW)



Chicken Afritada (Filipino Stew) image

This is a dish we make back in the Philippines. It's really delicious, and you can substitute pork for chicken or mix them both. Great over rice!

Provided by candysweetemo

Categories     Soups, Stews and Chili Recipes     Stews     Chicken

Time 1h28m

Yield 6

Number Of Ingredients 11

1 tablespoon vegetable oil
3 cloves garlic, crushed and chopped
1 onion, chopped
1 cup seeded and chopped tomatoes
1 (3 pound) whole chicken, cut into pieces
3 cups water
1 cup tomato sauce
3 potatoes, quartered
1 green bell pepper, seeded and cut into matchsticks
1 carrot, chopped
salt and ground black pepper to taste

Steps:

  • Heat oil in a large wok over medium heat; add garlic. Cook and stir until fragrant, about 3 minutes. Add onion; cook and stir until translucent, about 5 minutes. Stir in tomatoes; cook, mashing with a fork, until flesh and skin separate, about 5 minutes.
  • Place chicken in the wok; cook and stir until lightly browned, about 5 minutes. Pour in water. Cover and bring to a boil. Stir in tomato sauce; simmer until flavors combine, about 15 minutes.
  • Mix potatoes into the wok; simmer until tender, about 10 minutes. Stir in bell pepper and carrot; simmer until softened, about 5 minutes. Season with salt and pepper.

Nutrition Facts : Calories 593.6 calories, Carbohydrate 25.1 g, Cholesterol 80.3 mg, Fat 44.7 g, Fiber 4 g, Protein 22.8 g, SaturatedFat 12.3 g, Sodium 324.2 mg, Sugar 4.5 g

FILIPINO CHICKEN STEW



Filipino Chicken Stew image

This recipe starts with a base of the glorious Philippine chicken adobo and then adds vegetables and spices then served over rice to make a wonderful warming meal you will make again and again.

Provided by Crazy Christobal

Categories     Poultry

Time 1h

Yield 2 serving(s)

Number Of Ingredients 13

2 chicken legs (hindquarters)
1/2 cup soy sauce
3/4 cup vinegar
1 teaspoon black pepper
2 bay leaves
2 tablespoons sweet soy sauce
1 large carrot
1 large celery rib
1/2 large onion
2 garlic cloves
1 pinch chili flakes
1/4 teaspoon cayenne
1/2 tablespoon green curry paste

Steps:

  • In a saucepan combine chicken pieces with soy sauce and vinegar, the bay leaves, salt and pepper, set aside preferably in the refrigerator, letting it marinate for 10 minutes or so.
  • Chop all veggies, combine and set aside.
  • Heat saucepan, bringing to a simmer, cover and cook for 20 minutes. Start rice in a rice cooker if desired.
  • Add all other ingredients, simmer covered until vegetables are to desired softness, remove from heat.
  • turn on broiler and remove chicken and place on pan and under broiler, broil chicken until a dark brown crust on top (3-5 minutes under broiler) add back to dish.
  • place scoop rice in each bowl and top with stew.
  • If more liquid is desired in stew, coconut milk can be added at step 4.

FILIPINO CHICKEN STEW



Filipino Chicken Stew image

Adobo is considered as the Philippines national dish. As the name suggested, this is one of the many Spanish-inspired inclusions in the Filipino cuisine. There are many variations to the technique and ingredients employed in the preparation of this dish but the common ground to all is the subtle sourness of vinegar and the aroma...

Provided by Vicki Butts (lazyme)

Categories     Chicken Soups

Time 35m

Number Of Ingredients 12

1 1/2 lb boneless chicken thigh
1/2 c white vinegar
1/2 c onion, chopped
5 Tbsp soy sauce
1 tsp black peppercorns, coarsely crushed
4 bay leaves
2 1/2 Tbsp sugar
1 c water
1/2 tsp garlic, minced
1/2 c fresh mushrooms, sliced
salt to taste
cilantro, chopped, optional

Steps:

  • 1. Rinse chicken under cold water and pat dry. Cut into 1/2 inch thick pieces. Place aside in a thick pot.
  • 2. Make a marinade of vinegar, soy sauce, sugar, garlic, peppercorns, bay leaf, and 1/4 cup of the water and add this to the chicken in the pot. Let sit for about 1/2 hour stirring occasionally.
  • 3. Meanwhile, saute the onions in about 1 Tbsp. of oil until translucent and fragrant then put aside.
  • 4. Bring the pot of chicken and marinade to a boil and lower the heat. Let it simmer for about 10 minutes then add the mushrooms and remaining water.
  • 5. Once again bring to a boil and season with salt if necessary.
  • 6. Garnish with cilantro and serve with hot rice.

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