Chicken Apritada

Published January 12, 2013. Comments


This dish was a staple weeknight favorite in my house growing up. This is a variation on the Pork Apritada. 

Chicken Apritada


1 whole chicken about 3 lbs, cut into 8-10 pieces

1/4 cup white vinegar or coconut vinegar

1 teaspoon salt

1/4 teaspoon ground black pepper

2 tablespoons vegetable oil

3 small Roma tomatoes, quartered

1/2 onion, sliced

4 garlic cloves, sliced

1 1/2 cups water

4 russet potatoes, cut into 1 1/2" pieces

2 tablespoons soy sauce, Filipino brand preferred

1 cup shelled peas or frozen peas

Salt and pepper to taste



  1. Mix chicken, vinegar, salt and black pepper together and put into a large dutch oven.
  2. Brown the chicken until the vinegar has almost dried out. Remove from pot and set aside.
  3. Add oil and saute tomatoes, garlic, and onion until soft. 
  4. Add the chicken back into the dutch oven and stir all ingredients until mixed through.
  5. Add water and bring to a boil.
  6. Add potatoes and soy sauce and lower heat to bring down to a soft boil. Cover and cook until chicken is tender and the potatoes are soft. About 25-30 minutes.
  7. Check your seasonings and add salt and pepper to taste.
  8. Add peas at the last minute. Stir through and let it cook for about 5 minutes.
  9. Serve hot.