Panlasang Pinoy Afritada: Easy Chicken & Pork Recipe

Hey guys, let's talk about one of the most beloved Filipino dishes out there: Afritada! Specifically, we're diving deep into a simple chicken and pork Afritada recipe that’s a total crowd-pleaser. Panlasang Pinoy dishes are all about comfort, flavor, and bringing people together, and this Afritada recipe nails all of those. Forget those complicated recipes that leave you stressed in the kitchen; this version is all about making delicious, authentic Filipino food accessible to everyone, whether you're a seasoned cook or just starting your culinary adventure. We're talking tender chicken and savory pork swimming in a rich, tomato-based sauce, loaded with veggies, and infused with that unmistakable Pinoy goodness. This dish is a staple for a reason – it's hearty, flavorful, and pairs perfectly with a steaming bowl of rice. So, grab your apron, and let's get cooking this classic that’s sure to become a family favorite. We'll break down every step, from picking the best cuts of meat to achieving that perfect sauce consistency, ensuring your Afritada is a smashing success. Get ready to impress yourself and your loved ones with this incredible taste of the Philippines, made simple and delicious.

Why This Simple Afritada Recipe is a Game-Changer

So, what makes this particular simple chicken and pork Afritada recipe stand out? Honestly, it's the perfect balance of simplicity and flavor that Panlasang Pinoy is known for. You get the best of both worlds: the richness of pork and the lighter, tender texture of chicken, all in one glorious pot. This isn't your fancy, restaurant-style dish; it's the kind of food that feels like a warm hug from your Lola. We're focusing on using readily available ingredients that pack a punch. Think about it – you've got tender chunks of meat, the sweet and savory tomato sauce base, and then the pop of color and freshness from vegetables like potatoes, carrots, and bell peppers. It’s a complete meal in a bowl, seriously! What I love most is its versatility. Don't have chicken? Use more pork! Prefer a spicier kick? Add some chili. This recipe is a fantastic starting point, and you can totally tweak it to your liking. Plus, it’s incredibly forgiving. Even if you’re not the most precise cook, this dish tends to turn out delicious every single time. It’s the ultimate comfort food that requires minimal fuss but delivers maximum flavor. This Panlasang Pinoy Afritada is designed for busy weeknights and lazy weekends alike, offering a taste of home that’s both satisfying and easy to prepare. It’s a dish that celebrates simple, honest ingredients transformed into something truly special. The process itself is straightforward, allowing you to focus on the aromas filling your kitchen and the anticipation of that first delicious bite. So, if you're looking for a Filipino classic that’s both authentic and approachable, you've found your winner right here.

Gathering Your Ingredients: The Heart of the Dish

Alright guys, let's talk about what you'll need to make this simple chicken and pork Afritada recipe truly shine. The beauty of Panlasang Pinoy cooking is its reliance on fresh, accessible ingredients, and this dish is no exception. First up, the stars of the show: chicken and pork. For the chicken, I usually go for bone-in, skin-on pieces like thighs and drumsticks. They stay incredibly moist and flavorful during cooking. If you prefer, boneless, skinless thighs or even breasts work too, just be mindful of cooking time so they don't dry out. For the pork, pork belly or pork shoulder (kasim) are fantastic choices. Pork belly adds a wonderful richness and renders beautifully, while pork shoulder becomes melt-in-your-mouth tender. Aim for about a pound of each, give or take, depending on how meaty you like your Afritada. Now, for the sauce base, the foundation of any good Afritada: tomatoes! You can use fresh, ripe tomatoes, but canned diced tomatoes or even tomato sauce/paste work wonders and often provide a more intense, consistent flavor. We’re talking about a good amount here, maybe a large can (28 oz) of diced tomatoes or about 4-6 fresh ones, chopped. Next, the aromatic crew: garlic and onions. Don't be shy with the garlic – at least 4-6 cloves, minced. A large onion, chopped, will provide that essential sweetness and depth. For the vegetables, the classic trio is potatoes, carrots, and green bell pepper. Peel and cube the potatoes and carrots into bite-sized pieces. You want them tender but not mushy. The green bell pepper adds a lovely, slightly bitter contrast and vibrant color; dice it up! A red bell pepper can also be added for extra sweetness and visual appeal. Don't forget the liquids! We'll need some water or chicken broth to create the sauce, about 1-2 cups depending on your desired consistency. Seasoning is key: salt and black pepper are your go-tos. Some people also like to add a splash of soy sauce for an extra umami kick, though it’s not strictly traditional for all Afritada variations. Finally, a touch of cooking oil for sautéing. That’s pretty much it, guys! Simple, right? Gather these ingredients, and you're well on your way to creating a truly satisfying Panlasang Pinoy meal that tastes like home.

Step-by-Step: Crafting Your Perfect Afritada

Let's get down to business and actually make this simple chicken and pork Afritada recipe! It’s a straightforward process, perfect for a weekend family meal or even a weeknight dinner if you prep a bit ahead. First things first, let’s prep our meats. Cut your pork into bite-sized cubes, maybe 1-inch pieces. If you’re using bone-in chicken, you can leave them as is or cut them into smaller serving pieces. Pat the meat dry – this helps with browning, which adds a ton of flavor, trust me! Now, heat a generous amount of cooking oil in a large pot or Dutch oven over medium-high heat. Brown the pork pieces in batches. Don't overcrowd the pan, or they'll steam instead of brown. Remove the browned pork and set it aside. In the same pot, add the chicken pieces (if using skin-on, place them skin-down first) and brown them lightly. You don't need to cook them through, just get some color. Remove the chicken and set it aside with the pork. Now, lower the heat to medium. Add a bit more oil if needed, and toss in your minced garlic and chopped onions. Sauté until the onions are softened and translucent, about 3-5 minutes. Let that garlic aroma fill your kitchen! It’s time for the tomatoes. Add your diced tomatoes (or tomato sauce/paste) and stir everything together, scraping up any browned bits from the bottom of the pot – that’s pure flavor gold! Cook for a couple of minutes until the tomatoes start to break down slightly. Now, return the browned pork to the pot. Add your cubed potatoes and carrots. Pour in enough water or chicken broth to mostly cover the ingredients, about 1-2 cups. Season generously with salt and freshly ground black pepper. Some folks like adding a tablespoon or two of soy sauce here for extra depth; give it a try if you’re feeling adventurous! Bring the mixture to a boil, then reduce the heat to low, cover the pot, and let it simmer. This is where the magic happens. Let it simmer for about 30-45 minutes, or until the pork and vegetables are tender. Stir occasionally to prevent sticking. After the pork and veggies are tender, add the chicken pieces back into the pot. If you’re using bell peppers, add them now, along with any other veggies you desire. Cover and simmer for another 10-15 minutes, just until the chicken is cooked through and the bell peppers are tender-crisp. Taste the sauce and adjust the seasoning if needed – more salt? More pepper? You're the chef! This simple chicken and pork Afritada recipe is meant to be saucy, so if it looks too thick, add a splash more water or broth. If it’s too thin for your liking, you can simmer it uncovered for a few extra minutes to reduce. And there you have it, guys! A beautiful, hearty, and incredibly delicious Panlasang Pinoy Afritada, ready to be served.

Serving Your Panlasang Pinoy Masterpiece

Okay, you've successfully navigated the delicious journey of creating your simple chicken and pork Afritada recipe, and now it's time for the best part: serving and enjoying! This Panlasang Pinoy Afritada is practically begging to be paired with steaming hot white rice. Seriously, guys, fluffy jasmine rice is the ultimate vehicle for soaking up all that rich, savory tomato sauce. Don't skimp on the rice; it’s an essential component of the meal! Ladle generous portions of the Afritada over the rice, making sure everyone gets a good mix of chicken, pork, tender vegetables, and plenty of that luscious sauce. The colors alone are a feast for the eyes – the vibrant red sauce, the orange carrots, the white potatoes, and the green peppers, all mingling with the browned meats. It’s a visually appealing dish that promises incredible flavor. For an extra touch, you can garnish your Afritada with some freshly chopped green onions or a sprinkle of parsley. It adds a pop of freshness and a touch of elegance, though it’s totally optional. Some families also like to serve it with a small side of patis (fish sauce) or even a vinegar-based dipping sauce on the side, allowing individuals to add an extra layer of salty or tangy flavor if they desire. This dish is perfect for family dinners, potlucks, or any occasion where you want to serve a comforting and satisfying meal. It’s the kind of food that sparks conversation and brings people closer. The aroma alone will have everyone gathering around the table, eager for their first bite. Remember, Afritada often tastes even better the next day as the flavors meld together, so don't be afraid to make a big batch! Serve it hot, encourage second helpings, and bask in the compliments you’re sure to receive. Enjoying this homemade Panlasang Pinoy classic is truly a delightful experience for the palate and the soul.

Tips and Variations for Your Best Afritada Yet

Now that you've mastered the basics of this simple chicken and pork Afritada recipe, let's talk about taking it to the next level and making it truly your own. Panlasang Pinoy is all about heart and home, so feel free to get creative! Consistency is key, right? If you prefer a thicker sauce, you can mash some of the cooked potatoes against the side of the pot to release their starch, or simmer the sauce uncovered for a bit longer. If you like it thinner, just add more broth or water. Spice it up! For those who love a little heat, add some sliced siling labuyo (bird's eye chili) or a pinch of cayenne pepper along with the onions and garlic. You can also add some banana peppers for a mild kick and lovely flavor. Veggies, veggies, veggies! While potatoes, carrots, and bell peppers are classic, don't be afraid to toss in other vegetables you have on hand. Peas, green beans, or even chunks of cabbage can add extra nutrition and texture. Just add them in during the last 10-15 minutes of cooking so they don't get too mushy. Protein power! While this recipe rocks with chicken and pork, you can absolutely adapt it. Try using just chicken, just pork, or even beef! If using a tougher cut of beef, you'll want to simmer it longer until it's fork-tender before adding the vegetables. Some adventurous cooks even add liver spread or chorizo to the sauce for an even deeper, richer flavor profile – a true Panlasang Pinoy secret! Flavor boosters: A splash of soy sauce or fish sauce (patis) can add that extra layer of umami that Filipinos love. A bay leaf simmered with the sauce can also impart a subtle, lovely aroma. Make it ahead: Like many stews, Afritada often tastes even better the next day! The flavors have more time to meld and deepen. So, if you’re planning a big meal, consider making it a day in advance. Just gently reheat it on the stove. This simple chicken and pork Afritada recipe is incredibly forgiving and adaptable. Experiment with these ideas, find what you love, and make this classic dish your own signature Panlasang Pinoy favorite. Happy cooking, guys!