Filipino Chicken Apritada

Anna Sims


This is a Filipino chicken stew, I have found that most Americans enjoy, delicious, different and hearty.

☆☆☆☆☆ 0 votes
15 Min
1 Hr
Stove Top


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1 pkg
1/2 clove
garlic (chopped fine)
1 medium
onion (chopped)
2 or 3 large
potatoes (cut into cubes)
1 can(s)
peas (drained)
1 can(s)
garbonzo beans (drained and peeled)
1 can(s)
tomato sauce
to taste
accent, garlic salt, seasoning salt and pepper

How to Make Filipino Chicken Apritada


  • 1Saute garlic and onions in a large pot, then brown chicken (I like to use boneless breast, cut into cubes, but you can use the portions you desire and cut as large or small as you prefer), season meat while browning, once browned, drain fat
  • 2Add tomato sauce and potatoes, cook until potatoes are soft
  • 3Add peas and garbonzo beans, then season stew and let simmer approximately 10 minutes
  • 4Serve over steamed jasmine rice (for extra salt, use patis (fish sauce) seperately for individual preference

Printable Recipe Card

About Filipino Chicken Apritada

Course/Dish: Chicken, Chicken Soups
Main Ingredient: Chicken
Regional Style: Filipino

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