Chicken Afritada with a Kick

Source: https://www.youtube.com/@bonappetit

I didn’t grow up thinking I’d be a cook.

To be honest, most of the time I just let the wife handle the kitchen — she’s good at it, and I’ve always just appreciated a good plate of food more than trying to make one. But at one point, we were hosting international students at home, and I figured, why not try cooking something Filipino?

I searched up a Chicken Afritada recipe online — something with chicken, tomato sauce, carrots, potatoes, green peas — the usual. I followed the instructions, nothing fancy, just trying to do it right. I even tried it once with pork, but the students seemed to prefer chicken. I didn’t expect much.

But then they tried it. And man — the reaction surprised me.

One of the students, from Israel, said, “Tito, you are such a good cook. Have you been cooking for a while?” I laughed and told him, “Nope, this is my first time.” I thought he was just being nice because, well, if I don’t cook, he doesn’t eat. But he insisted — said it was a genuine compliment. That moment stuck with me. That’s when I realized: Filipino food really could speak to people from other cultures. It’s comforting, warm, and full of flavor — just like home.

Then came a twist I wasn’t expecting.

Earlier tonight, my wife cooked her version of Chicken Afritada — same dish, but this time, it had a bit of spice. Nothing overwhelming, just a little heat that lingered in the background. And wow — that changed everything for me. It hit different. Suddenly the dish I thought I knew became something new. It had depth, a little fire, and it felt more like mine. Not just because I liked it more, but because it had evolved in our home, with her own touch.

What’s in Our Chicken Afritada

• Chicken (bone-in or boneless, whatever you’ve got)

• Garlic and onions

• Tomato sauce

• Potatoes, carrots, green peas

• Bell peppers (optional but colorful)

• A touch of chili flakes, or a chopped siling labuyo if you’re brave

• Salt, pepper, maybe a splash of fish sauce

• Serve with rice — of course.

  
  

I still don’t cook it often. But when I do, I remember that day — the compliments, the laughter, the shared meals. And now, I think of the wife’s spicy version, and how a small twist made it something unforgettable.

This isn’t just a recipe. It’s a reminder that even simple food, cooked with heart — and a little spice — can start conversations, and become part of your story.

Now if you want the fancier and even more flavorful version, you can try Melissa's Chicken Afritada.