Chicken And Pork Afritada Recipes

Hey guys! Today, we're diving into a dish that's a total crowd-pleaser and a staple in Filipino kitchens: Afritada! Specifically, we're talking about the delicious combo of chicken pork afritada. This dish is a savory, slightly sweet, and tangy tomato-based stew that’s packed with flavor and comfort. It’s the kind of meal that warms you up from the inside out, perfect for family dinners or when you just want something hearty and satisfying. What makes Afritada so awesome is its versatility. You can make it with just chicken, just pork, or as we’re doing today, a glorious mix of both! This combination brings a wonderful depth of flavor and texture to the stew. The tender chicken and the savory pork meld together beautifully in the rich tomato sauce, creating a symphony of tastes that will have everyone asking for seconds. Plus, it’s relatively easy to make, which is always a big win in my book, right? So, whether you’re a seasoned cook or just starting out in the kitchen, this chicken pork afritada recipe is totally doable and incredibly rewarding. Get ready to impress your taste buds and your loved ones with this Filipino classic. We'll walk through everything step-by-step, making sure you get that perfect balance of savory, sweet, and tangy notes in every single bite. Let's get cooking!

Why You'll Love This Chicken Pork Afritada

So, why should you add chicken pork afritada to your cooking rotation? Let me count the ways, guys! First off, the flavor profile is just chef's kiss. We’re talking about a rich, tomato-based sauce that’s simmered to perfection, infused with garlic, onions, and a hint of sweetness from ingredients like soy sauce or a touch of sugar. Then, you have the star players: tender, juicy chicken and succulent pork. The combination of meats adds a fantastic complexity that you just don't get with a single protein. The chicken becomes fall-off-the-bone tender, while the pork develops a satisfying chewiness, both soaking up all those incredible sauce flavors. It’s a textural masterpiece! Second, it’s incredibly forgiving. Afritada is the kind of dish where even if you don’t measure things exactly, it usually turns out amazing. The flavors are robust enough to handle slight variations. This makes it perfect for beginner cooks who might be a little intimidated by more complex recipes. You can adjust the tanginess, the sweetness, and the saltiness to your own preference. It’s a meal that truly caters to your taste buds. Third, it's a complete meal in a pot. Packed with protein from the chicken and pork, and with added veggies like potatoes, carrots, and bell peppers, it’s hearty and nutritious. Serve it over a bed of fluffy white rice, and you've got a balanced, satisfying meal that requires minimal fuss. And let's be honest, who doesn't love a good one-pot meal? Less cleanup, more deliciousness – that's the dream, right? The vibrant red hue of the sauce also makes it a visually appealing dish, adding a splash of color to your dinner table. It’s comfort food that looks as good as it tastes. So, yeah, chicken pork afritada is a winner on all fronts: flavor, ease, and pure comfort. Get ready to become obsessed!

Ingredients You'll Need

Alright, let's get down to the nitty-gritty, guys! To whip up this amazing chicken pork afritada, you're going to need a few key players. Don't worry, most of these are probably already in your pantry or easily found at your local grocery store. We're aiming for that perfect balance of savory, tangy, and slightly sweet, so having the right ingredients is crucial!

First up, the stars of the show: Chicken and Pork. I usually go for a mix of bone-in, skin-on chicken pieces (like thighs and drumsticks) for maximum flavor and tenderness, and some pork shoulder or pork belly cut into cubes. The fat from the pork belly renders beautifully, adding richness to the sauce, while the pork shoulder stays tender even after simmering. Aim for about 1 pound of chicken and 1 pound of pork. This ensures a good meat-to-sauce ratio and plenty of deliciousness to go around.

Next, the aromatic base: Garlic and Onions. You can't make a Filipino stew without these, guys! Finely minced garlic (about 4-6 cloves) and a medium-sized onion, chopped. These form the foundation of flavor, releasing their pungent sweetness as they sauté.

Now for the sauce: Tomato Sauce and Tomato Paste. A large can (around 15 oz) of tomato sauce provides the liquid base, while a couple of tablespoons of tomato paste intensify the tomato flavor and give the sauce a beautiful, rich color and body. We’re not just talking about a watery sauce here; we want something substantial!

For seasoning and depth: Soy Sauce. This adds a crucial umami kick and a touch of saltiness. About 1/4 cup should do the trick, but you can adjust it later.

Vegetables for heartiness and color: Potatoes and Carrots. Peel and dice about 2 medium potatoes and 1 large carrot. These starchy veggies soak up the sauce wonderfully and add a comforting element to the stew. You can also add Green Bell Pepper. One medium green bell pepper, deseeded and sliced or diced, adds a subtle sweetness and a pop of color.

Liquid for simmering: Water or Chicken Broth. About 1-2 cups, depending on how thick you like your sauce. Broth will add a little extra flavor, but water works just fine.

And of course, Cooking Oil. Just a few tablespoons for sautéing the aromatics and browning the meat.

Optional, but highly recommended for that authentic touch: a Bay Leaf. This adds a subtle, unique aroma that complements the other flavors perfectly. A pinch of Sugar can also be added if you prefer a slightly sweeter Afritada, balancing out the tanginess of the tomatoes.

Finally, Salt and Black Pepper to taste. Always season at the end, guys, as the soy sauce already adds saltiness!

With these ingredients, you're well on your way to creating a truly memorable chicken pork afritada. Let's get this flavor party started!

Step-by-Step Cooking Guide

Alright, my hungry friends, let’s get down to the business of making this incredible chicken pork afritada. Follow these steps, and you'll have a delicious, home-cooked meal that’ll make everyone rave. It’s all about building layers of flavor, so take your time and enjoy the process!

Step 1: Prepare Your Meats.

First things first, make sure your chicken and pork are prepped. If you bought whole pieces, cut the chicken into serving sizes and trim any excess fat from the pork, cutting it into roughly 1-inch cubes. Give them a good rinse under cold water and pat them dry with paper towels. This helps in browning later.

Step 2: Sauté the Aromatics.

Grab a large, heavy-bottomed pot or Dutch oven. Heat about 2 tablespoons of cooking oil over medium heat. Once the oil is shimmering, add your minced garlic and chopped onions. Sauté them until they become fragrant and translucent, about 3-5 minutes. Don't let the garlic burn, guys! We want that sweet aroma, not a bitter taste.

Step 3: Brown the Pork.

Add the cubed pork to the pot. Increase the heat slightly to medium-high. Brown the pork pieces on all sides. This step is crucial for developing deep flavor. Don't overcrowd the pot; brown in batches if necessary. Once browned, push the pork to one side or remove it temporarily if your pot is getting too crowded.

Step 4: Sear the Chicken.

Now, add the chicken pieces to the pot. Sear them until they are lightly browned on all sides. This also adds another layer of flavor and helps seal in the juices. If you removed the pork, you can add it back in now.

Step 5: Add the Tomato Base and Seasonings.

Pour in the tomato sauce and add the tomato paste. Stir everything together, scraping up any browned bits from the bottom of the pot – that's pure flavor, guys! Add the soy sauce and the bay leaf (if using). Stir well to combine everything with the meats and aromatics.

Step 6: Simmer and Tenderize.

Pour in about 1 cup of water or chicken broth. Bring the mixture to a simmer. Once simmering, reduce the heat to low, cover the pot, and let it cook for at least 30-45 minutes, or until the pork is starting to become tender. Stir occasionally to prevent sticking.

Step 7: Add the Vegetables.

Now it’s time for the veggies! Add the diced potatoes and carrots to the pot. If the sauce seems too thick, add another 1/2 cup of water or broth. Stir everything together, ensuring the vegetables are submerged in the sauce as much as possible. Cover the pot again and continue to simmer for another 15-20 minutes, or until the potatoes and carrots are fork-tender.

Step 8: Add the Bell Peppers and Finish.

Add the sliced green bell pepper. Cook for another 5 minutes, just until the peppers are slightly tender but still have a bit of a bite. This keeps them vibrant and adds a fresh crunch.

Step 9: Taste and Adjust.

This is where you become the master chef, guys! Taste the sauce. Does it need more salt? A bit more soy sauce? A pinch of sugar to balance the tanginess? Adjust the seasonings to your liking. Remove the bay leaf before serving.

Step 10: Serve and Enjoy!

Your chicken pork afritada is ready! Ladle generous portions of the stew over hot, steamed white rice. The rice is essential for soaking up all that delicious sauce. Garnish with some chopped green onions or cilantro if you’re feeling fancy. Serve immediately and savor the amazing flavors you've created. It's pure Filipino comfort food magic!

Tips for the Best Afritada

Hey everyone! Want to take your chicken pork afritada from good to absolutely phenomenal? I’ve got a few pro tips and tricks that’ll elevate this dish from a simple stew to a culinary masterpiece. These little secrets are what make the difference between a decent meal and one that has everyone begging for the recipe, guys!

First off, choose your meats wisely. For the pork, I absolutely love using pork belly or pork shoulder. Why? Because they have enough fat to render down and add incredible richness and moisture to the sauce. If you’re worried about it being too fatty, you can trim some of it, but don't go overboard! That fat is where a lot of the flavor lives. For chicken, bone-in, skin-on pieces like thighs and drumsticks are your best bet. The bones add depth to the broth as it simmers, and the skin, when seared, adds another layer of savory goodness. If you prefer leaner meat, chicken breast works, but be mindful of cooking times to avoid drying it out.

Next, don't skip the browning step. Seriously, guys, this is non-negotiable! Searing the pork and chicken until they’re nicely browned on all sides creates the Maillard reaction, which is basically a flavor explosion. Those browned bits stuck to the bottom of the pot? That's pure gold! Make sure you scrape them up when you add the liquids – they’re the foundation of your sauce’s deep, savory taste.

Layer your flavors. Start with sautéing your garlic and onions until fragrant. Then, brown your meats. Add your tomato paste and cook it for a minute or two before adding the liquid – this mellows out its raw, metallic taste and deepens its flavor. Then, add your liquids and seasonings. Each step builds upon the last, creating a complex and delicious sauce.

Simmer low and slow. Afritada is not a dish to be rushed. Letting it simmer over low heat allows the meats to become incredibly tender and the flavors to meld together beautifully. Patience, my friends! The longer it simmers (within reason, of course), the more delicious it becomes. Aim for at least 45 minutes to an hour for the pork to really break down and become fork-tender.

Taste and adjust, adjust, adjust! This is key. Every batch of tomatoes is different, and your soy sauce might be saltier than mine. Once the stew is almost done, taste the sauce. Does it need a touch more saltiness? Add soy sauce. Too tangy? A pinch of sugar can work wonders. Not savory enough? A splash more soy sauce or a dash of fish sauce if you have it. Finding that perfect balance of savory, sweet, and tangy is what makes your Afritada unique and delicious.

Don't be afraid to add other veggies. While potatoes, carrots, and bell peppers are classic, feel free to experiment! Peas, green beans, or even some diced celery can add extra texture and nutrients. Just make sure to add them at the right time so they don't get mushy.

Finally, serve it the right way. Afritada is practically begging to be served over a mountain of fluffy, steamed white rice. The rice is the perfect vehicle for soaking up every last drop of that glorious, rich sauce. A sprinkle of fresh cilantro or green onions on top adds a nice touch of freshness and color.

By following these tips, your chicken pork afritada will be a guaranteed hit every single time. Happy cooking, guys!

Variations and Serving Suggestions

Alright food lovers, let's talk about how to make this chicken pork afritada recipe even more your own and how to serve it up like a true Filipino pro! Afritada is fantastic as is, but like any great dish, it has room for customization. Get creative, guys, and make it your own!

Creative Variations:

• Spicy Kick: If you love a little heat, don't hold back! Add a couple of chopped siling labuyo (Filipino bird's eye chili) or a pinch of red pepper flakes along with the garlic and onions. You can also add sliced jalapeños or serrano peppers for a different kind of spice.
• Creamy Dreamy: For a richer, creamier sauce, stir in a splash of coconut milk or evaporated milk during the last 10-15 minutes of simmering. This adds a subtle sweetness and a velvety texture that’s absolutely divine.
• Add More Veggies: Beyond the classics, feel free to toss in other vegetables. Frozen peas add a pop of sweetness and color. Green beans or asparagus can add a nice crunch. Diced sweet potatoes can replace regular potatoes for a sweeter flavor profile.
• Different Cuts of Meat: While chicken and pork shoulder are great, you can experiment! Try using chicken thighs only, or pork loin if you prefer a leaner cut (just be careful not to overcook). Even beef chunks can work, though they'll require a longer simmering time to become tender.
• Sweetness Adjustment: The balance of sweet and savory is key. If you prefer a sweeter Afritada, feel free to increase the sugar slightly. Conversely, if you want it tangier, a squeeze of fresh calamansi or a splash of vinegar can brighten the flavors.
• Smoky Flavor: For a subtle smoky undertone, you could add a teaspoon of smoked paprika along with the tomato paste, or even incorporate some diced smoked sausage towards the end of cooking.

Serving Suggestions:

Serving chicken pork afritada is all about maximizing that delicious sauce. Here’s how to do it right:

• The Rice is Right: This is the most classic and arguably the best way to serve Afritada. Serve it piping hot over a generous bed of steamed white rice. Jasmine rice is a popular choice. The fluffy grains are perfect for soaking up every last drop of the rich, savory tomato sauce. Don't skimp on the rice!
• Garnishes Galore: Elevate the presentation and add fresh flavors with garnishes. Chopped fresh cilantro, sliced green onions, or even a sprinkle of fried garlic bits can add wonderful texture and aroma.
• Side Dishes: While Afritada is a complete meal, some complementary sides can enhance the experience. A simple side of ensaladang talong (grilled eggplant salad) or a fresh tomato and onion salad can provide a refreshing contrast to the richness of the stew.
• Bread for Dipping: If you have leftover sauce (unlikely, but possible!), serve some crusty bread on the side for dipping. No sauce left behind!
• Make it a Meal Platter: For a feast, serve the Afritada alongside other Filipino favorites like pancit (Filipino noodles) or lumpia (spring rolls) for a complete Filipino fiesta experience.

No matter how you choose to serve it or tweak it, chicken pork afritada is a versatile and beloved dish that’s perfect for any occasion. Enjoy experimenting and making this Filipino classic your own, guys!