Creamy Chicken Afritada with Mushrooms

Creamy chicken afritada with mushrooms has tender chicken, potatoes, and carrots in a rich tomato sauce finished with all-purpose cream. It is based on my chicken afritada recipe, but the cream makes the sauce smoother and less tangy. The sautéed mushrooms go nicely with the chicken, and there is plenty of creamy tomato sauce to spoon over rice.

The idea came from my creamy chicken pastel. I took the cream and the mushrooms from that recipe and kept the tomato sauce that makes afritada what it is. I make this during the holidays, and I like serving it with mashed potatoes or bruschetta.

One thing I recommend is cooking the mushrooms separately before adding them to the sauce. Fresh mushrooms release quite a bit of liquid, and letting that cook off in the pan keeps the afritada from becoming watery. Give them enough time to brown lightly before setting them aside. They only need to go back into the pot near the end, just before adding the cream.

What is Creamy Chicken Afritada?

This version keeps the tomato-based sauce of traditional chicken afritada but finishes it with all-purpose cream. The tomato flavor is still there, although the sauce is milder and creamier. The button mushrooms are cooked separately and added near the end so they retain some texture.

My cheesy chicken afritada uses cheddar, while chicken afritada sa gata uses coconut milk. Both are different from this cream-and-mushroom version.

Why This Creamy Chicken Afritada Recipe Works

• Brown the mushrooms separately – You get lightly browned mushrooms with some bite instead of pieces simmered soft in the tomato sauce.
• Add the cream at the end – Everything else is already cooked by then, so the cream only needs a few minutes over low heat to blend in, and the sauce stays smooth.
• Cook the chicken until tender before adding the vegetables – Give it the full 30-minute simmer, then add the carrot and potatoes. They should be tender when you serve the dish, not breaking apart in the sauce.

Ingredients

• Chicken – Cut into serving pieces. Bone-in thighs and drumsticks are what I use for afritada, and they stay juicy through the 30-minute simmer.
• Fresh button mushrooms – Choose firm, fresh ones. Slice them before cooking.
• NESTLÉ All-Purpose Cream – One 250 ml pack. This is the thick cream sold in a pack, not evaporated milk.
• Tomato sauce – Use an 8 oz. can of plain or Filipino-style tomato sauce.
• Chicken broth – Two cups is enough to simmer the chicken for 30 minutes. Add a splash of water if the pot looks dry before the time is up.
• Potatoes – Cubed. Cut the pieces about the same size so they finish together.
• Carrot – Sliced. Color and a little sweetness in the pot.
• Red onion – Chopped and sautéed first with the garlic.
• Garlic – Minced. Two teaspoons is enough for this pot.
• Bay leaves – Dried. They go in once the sauce comes to a boil.
• Sugar – Half a teaspoon. It takes the sharp edge off the tomato sauce without making the dish sweet.
• Maggi Magic Sarap – One 8-gram sachet seasons the whole pot, so taste before adding any salt.
• Cooking oil – Four tablespoons, divided. One for the mushrooms and three for the sauté.
• Ground black pepper – To taste, added at the end with the seasoning.

1. Heat 1 tablespoon of cooking oil in a pan over medium-high heat. Add the mushrooms and sauté until lightly browned and the moisture they release has evaporated.
2. Remove the mushrooms from the pan and set aside.

1. Heat the remaining 3 tablespoons of cooking oil in a cooking pot. Sauté the onion and garlic until the onion softens.
2. Add the chicken. Cook for 30 seconds, then turn each piece over and cook the other side for another 30 seconds.

1. Pour in the tomato sauce and chicken broth. Cover the pot and bring to a boil.
2. Add the dried bay leaves. Cover the pot and simmer over medium heat for 30 minutes, or until the chicken is tender.

After simmering, the chicken should be tender. Check the thickest part with a meat thermometer, without touching the bone. It should reach at least 165°F.

1. Add the carrot and cook for 3 minutes.
2. Add the potatoes. Cover the pot and continue cooking for 8 minutes, or until almost tender.

1. Add the sautéed mushrooms. Stir gently and cook for 2 minutes.
2. Pour in the NESTLÉ All-Purpose Cream. Stir gently until fully incorporated into the tomato sauce. Continue cooking over low heat for 3 to 5 minutes without allowing the sauce to boil vigorously.
3. Add the sugar. Season with Maggi Magic Sarap and ground black pepper to taste.
4. Transfer to a serving bowl. Serve hot with steamed rice.

The finished sauce should be creamy enough to coat the chicken.

What to Serve with Creamy Chicken Afritada

• Mashed potatoes – This is my choice when I make creamy chicken afritada during the holidays. The tomato and cream sauce goes nicely with mashed potatoes, especially when you serve some chicken and mushrooms alongside them.
• Bruschetta – Another way I enjoy serving it during the holidays. Have some bread on the side for the creamy tomato sauce.
• Steamed white rice – A good choice for everyday meals. Serve the chicken and vegetables over warm rice, with plenty of sauce.
• Garlic fried rice – Worth trying when you have leftovers the next morning. Reheat the afritada thoroughly and serve it alongside the rice.

Storage

• Refrigerator: Up to 3 days in a covered container. The sauce thickens as it chills.
• Freezer: The cream sauce can separate after thawing, so if you are cooking ahead, freeze the stew before the mushrooms and cream go in. It keeps up to 2 months that way. Thaw it in the refrigerator, reheat, then add the mushrooms and cream and finish seasoning. You can freeze the fully finished dish too, but the sauce comes back grainier.
• Reheating: Reheat in a covered pan over gentle heat, stirring occasionally and adding a little water if the sauce has thickened. Make sure the leftovers reach 165°F throughout. The microwave works too, in short bursts with a stir in between.

More Chicken Afritada Recipes

• Special Chicken Afritada – Chicken liver, hotdogs, bell peppers, and grated cheddar on top, for a bigger spread.
• Pineapple Chicken Afritada – Pineapple chunks go into the tomato sauce for a sweeter pot.
• Chicken Afritada with Bell Pepper – Red and green bell peppers and no hotdog.
• Basic Chicken Afritada – The simplest version, made with tomato paste instead of tomato sauce.
• Pork Afritada – The pork version, cooked the same way in tomato sauce.

• All-purpose cream – Heavy cream, the same amount. Evaporated milk also works but makes a thinner sauce.
• Fresh button mushrooms – Canned sliced mushrooms, drained. They do not need browning, so add them straight into the pot before the cream. Fresh cremini can be cooked the same way as button mushrooms.
• Chicken broth – Two cups of water with a chicken cube dissolved in it.
• Maggi Magic Sarap – Salt or fish sauce, added a little at a time.
• Bone-in chicken – Boneless chicken thighs also work, but check them earlier since they may cook faster than bone-in pieces. Chicken breast can also be used, with a shorter simmer to keep it from drying out.

This is the version of chicken afritada I make during the holidays, especially when serving it with mashed potatoes or bruschetta. The creamy tomato sauce is a good match for both, although it works with steamed rice for a regular meal too. Serve the chicken while it is hot, with some mushrooms and plenty of sauce on each plate. The sauce should still be smooth and easy to spoon over whatever you are serving alongside it.