Creamy Chicken Afritada with Mushrooms

Tender chicken simmered in a rich, creamy tomato sauce with potatoes, carrots, and sautéed button mushrooms. Seasoned with garlic, onion, and bay leaves for a savory, slightly sweet flavor. Best enjoyed with steamed white rice.

Prep Time10

Cook Time55

Total Time1 5

Course: Dinner, Main Course, Main Dish

Cuisine: Filipino, Southeast Asian

Keyword: chicken recipe, comfort food, creamy, creamy chicken afritada, stew

Servings: people

Calories: 650kcal

Author: Vanjo Merano

Cost: $

Equipment

1 Pan For sautéing the mushrooms
1 Cooking pot with lid For simmering the chicken

Ingredients

1 1/2 lbs chicken cut into serving pieces
2 pieces potatoes cubed
1 piece carrot sliced
8 oz tomato sauce
3 pieces dried bay leaves
1 piece red onion chopped
2 teaspoons garlic minced
2 cups chicken broth
1/2 teaspoon sugar
1 cup fresh button mushrooms sliced
1 pack NESTLÉ All-Purpose Cream 250 ml
4 tablespoons cooking oil divided
8 grams Maggi Magic Sarap
ground black pepper to taste

US Customary - Metric

Instructions

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. Remove from the pan and set aside.
4 tablespoons cooking oil, 1 cup fresh button mushrooms
Heat the remaining 3 tablespoons of cooking oil in a cooking pot. Sauté the onion and garlic until the onion softens.
4 tablespoons cooking oil, 1 piece red onion, 2 teaspoons garlic
Add the chicken. Cook for 30 seconds, then turn each piece over and cook the other side for another 30 seconds.
1 1/2 lbs chicken
Pour in the tomato sauce and chicken broth. Cover the pot and bring to a boil.
8 oz tomato sauce, 2 cups chicken broth
Add the dried bay leaves. Cover the pot and simmer over medium heat for 30 minutes, or until the chicken is tender.
3 pieces dried bay leaves
Add the carrot and cook for 3 minutes.
1 piece carrot
Add the potatoes. Cover the pot and continue cooking for 8 minutes, or until almost tender.
2 pieces potatoes
Add the sautéed mushrooms. Stir gently and cook for 2 minutes.
1 cup fresh button mushrooms
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.
1 pack NESTLÉ All-Purpose Cream
Add the sugar. Season with Maggi Magic Sarap and ground black pepper to taste.
1/2 teaspoon sugar, 8 grams Maggi Magic Sarap, ground black pepper
Transfer to a serving bowl. Serve hot with steamed rice. Share and enjoy!

Notes

Mushroom choice – Cremini or canned button mushrooms work in place of fresh; drain canned mushrooms well and skip the browning step.

Thicker sauce – Leave the pot uncovered for the last 5 minutes of simmering before adding the cream if you want the sauce to cling more to the rice.

Make-ahead – Cook through the potato step a day ahead, chill, then reheat gently and add the mushrooms and cream just before serving so the cream stays smooth.

Storage – Keeps in an airtight container in the refrigerator for up to 3 days. Reheat over low heat and stir in a splash of broth if the sauce has thickened.

Scaling – Doubling the recipe calls for a wider pot so the chicken browns in a single layer; keep the simmering time the same and add cream in proportion.

Nutrition