Chicken and Pork Apritada: A Hearty Filipino Stew

The aroma alone transports me back to my Lola’s (grandmother’s) kitchen in Manila. I remember being a little girl, perched on a stool, watching her carefully chop vegetables for this very dish. The simmering pot, a vibrant mix of colors and savory scents, promised a comforting and flavorful meal. It wasn’t just the taste; it was the feeling of family, warmth, and love that made her apritada so special. It was a simple dish, yes, but it represented so much more.

Recipe Overview

• Prep Time: 20 minutes
• Cook Time: 1 hour
• Total Time: 1 hour 20 minutes
• Servings: 6-8
• Yield: 1 large pot of stew
• Dietary Type: Varies (can be adapted to be dairy-free)

Ingredients

• 1 lb chicken, chopped into serving pieces
• 1 lb pork, chopped into serving pieces
• ½ lb kielbasa, sliced
• 2 medium potatoes, halved and quartered
• ½ green bell pepper, sliced
• ½ cup frozen peas or lima beans
• 1 medium onion, largely chopped
• 1 tablespoon garlic, minced
• 1 large tomatoes, largely chopped
• 1 (8 ounce) can tomato sauce
• ½ cup water or chicken broth
• 1-2 teaspoons soy sauce, to color
• ½ teaspoon salt, to taste
• ½ teaspoon pepper
• 2 tablespoons oil

Equipment Needed

• Large heavy pot or Dutch oven
• Cutting board
• Knife
• Measuring cups and spoons

Instructions

1. Begin by preparing your ingredients. Chop the chicken and pork into bite-sized pieces, approximately 1-inch cubes. Slice the kielbasa. Halve and quarter the potatoes. Slice the green bell pepper. Largely chop the onion and tomatoes. Mince the garlic.

2. Heat the oil in a large heavy pot or Dutch oven over medium heat. Make sure the pot is large enough to accommodate all the ingredients.

3. Once the oil is hot, sauté the garlic and onion for a few minutes until fragrant and translucent, but not browned. This usually takes about 2-3 minutes. Stir frequently to prevent burning.

4. Add the pork, kielbasa, chicken, chopped tomato, salt, and pepper to the pot.

5. Sauté the mixture for approximately 5 minutes, stirring occasionally, until the meat is lightly browned on all sides. This helps to develop a deeper, richer flavor.

6. Pour in the tomato sauce and soy sauce. The soy sauce is primarily used to enhance the color of the dish, so add it gradually until you reach your desired hue.

7. Add enough water or chicken broth to the pot to almost cover the meat. The liquid level should be just below the top of the meat.

8. Cover the pot and simmer the apritada over low heat until the meat is tender. This usually takes about 30-40 minutes. Check the meat periodically for tenderness; it should be easily pierced with a fork.

9. Once the meat is tender, add the potatoes to the pot.

10. Continue to simmer, covered, until the potatoes are almost done, about 15-20 minutes. The potatoes should be tender but still hold their shape.

11. When the potatoes are nearly cooked, add the bell pepper and frozen peas or lima beans.

12. Cook for an additional 5 minutes, or until the bell pepper is slightly softened and the peas or lima beans are heated through. Avoid overcooking the bell pepper, as it should retain a slight crispness.

13. Taste and adjust seasonings as needed. You may want to add more salt, pepper, or soy sauce to your preference.

Expert Tips & Tricks

• Browning the meat: Don’t overcrowd the pot when browning the meat. Brown it in batches if necessary to ensure even browning. This step is crucial for developing depth of flavor.
• Meat tenderness: The cooking time for the meat may vary depending on the cut and size of the pieces. Check for tenderness regularly and adjust cooking time accordingly.
• Using bone-in chicken: Using bone-in chicken pieces, like thighs or drumsticks, will add more flavor to the stew.
• Thickening the sauce: If you prefer a thicker sauce, you can mix a tablespoon of cornstarch with a tablespoon of cold water and stir it into the stew during the last 5 minutes of cooking.
• Vegetable variations: Feel free to experiment with different vegetables, such as carrots, celery, or sweet potatoes.
• Make-ahead tip: You can prepare the apritada a day ahead of time. The flavors will meld together beautifully overnight. Store it in the refrigerator and reheat it gently before serving.

Serving & Storage Suggestions

Serve the Chicken and Pork Apritada hot, ideally over a bed of freshly cooked white rice. The rice soaks up the flavorful sauce beautifully. Garnish with chopped fresh parsley or scallions for a pop of color.

Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. To reheat, simply warm it up in a saucepan over medium heat, stirring occasionally, or in the microwave. You may need to add a splash of water or broth if the sauce has thickened too much during refrigeration.

Apritada can also be frozen for longer storage. Allow it to cool completely before transferring it to a freezer-safe container. It can be stored in the freezer for up to 2-3 months. Thaw it overnight in the refrigerator before reheating.

Nutritional Information

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Nutrient	Amount per Serving	% Daily Value
Calories	450 kcal	23%
Total Fat	25g	38%
Saturated Fat	8g	40%
Cholesterol	120mg	40%
Sodium	800mg	33%
Total Carbohydrate	25g	8%
Dietary Fiber	4g	16%
Sugars	6g	–
Protein	30g	60%

Variations & Substitutions

• Spicy Apritada: Add a pinch of chili flakes or a chopped chili pepper to the dish for a spicy kick.
• Seafood Apritada: Substitute the chicken and pork with shrimp, mussels, or fish for a seafood version.
• Vegetarian Apritada: Omit the meat and add more vegetables, such as mushrooms, zucchini, or eggplant, for a vegetarian option. You can also add tofu or tempeh for protein.
• Sweet Apritada: Add a touch of brown sugar or honey for a slightly sweet flavor.
• Coconut Milk Apritada: Replace the water or chicken broth with coconut milk for a richer, creamier sauce.
• Healthier Apritada: Use lean cuts of meat, reduce the amount of oil, and load up on vegetables.

FAQs (Frequently Asked Questions)

Q: Can I use different types of meat?
A: Absolutely! While this recipe calls for chicken and pork, you can easily substitute with other meats like beef, lamb, or even turkey. Just adjust cooking times accordingly to ensure the meat is tender.

Q: Can I add other vegetables?
A: Of course! Feel free to get creative with your vegetables. Carrots, celery, green beans, and even corn would be delicious additions to this stew.

Q: How can I make this dish less salty?
A: Be mindful of the amount of salt you add, especially since soy sauce also contributes to the saltiness. Taste as you go and adjust accordingly. You can also use low-sodium soy sauce.

Q: Can I make this in a slow cooker?
A: Yes, you can adapt this recipe for a slow cooker. Brown the meat and sauté the aromatics first, then transfer everything to the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours.

Q: What is the best way to reheat leftovers?
A: The best way to reheat leftovers is in a saucepan over medium heat, stirring occasionally, until heated through. You can also reheat it in the microwave, but be sure to cover it to prevent splattering.

Final Thoughts

Chicken and Pork Apritada is more than just a recipe; it’s a taste of home, a connection to family, and a celebration of Filipino flavors. It’s a dish that’s easy to make, endlessly adaptable, and guaranteed to bring warmth and comfort to your table. I encourage you to try it, experiment with different ingredients, and make it your own. Don’t be afraid to share your feedback and creations. And while you’re at it, why not pair it with a refreshing glass of calamansi juice or a cold San Miguel beer for the ultimate Filipino feast?