Chicken Asado
Chicken Asado is a delicious chicken stew that is so tasty! Tender chicken in rich thick tomato sauce with potatoes. This is as good as it gets!
Chicken Asado is a Filipino dish I enjoy eating. Just like chicken adobo, it’s a dish you can have for either lunch or dinner. The Filipino Asado recipe originally uses pork as the main protein but other meats may also be used. I used chicken thigh legs but you may use other chicken pieces. It tastes even better the following day. This chicken dish is perfect for any weeknight dinner.
Filipino Asado is one of those dishes that has many variations depending on the province. Each one has a different way of cooking the dish. One variation that I am familiar with is the one that was shared with me by my brother. The recipe calls for little preparation and most ingredients are probably readily available in your kitchen.
How to make Chicken Asado
What makes Chicken Asado really desirable is its diverse taste that combines sweet, sour, and salty flavors. Let us know how yours went! Happy cooking!
- In a bowl, rub the chicken with salt. Add lemon extract, soy sauce and coat the chicken. Cover with cling film and marinate for about 30 minutes to 1 hour. After marinating drain chicken and save marinade sauce.
- Heat oil in a skillet or wide pan over high heat. Add potatoes and cook until lightly browned and cooked through. Remove potatoes from the pan and drain on paper towels. Put in the chicken pieces and fry until lightly browned. Set aside.
- Using the same pan, lower heat and remove excess oil from pan except for 2 tablespoons. Saute garlic and onion until soft. Add the cooked chicken and pour in tomato sauce, pepper, sugar, and bay leaves.
- Pour the saved marinade sauce and water and stir. Cover the pan with a lid and cook until chicken is tender. Add cooked potatoes and butter.
- Let simmer for 5 minutes or when potato slices are soft. Taste and adjust seasoning according to preference. Remove from heat and serve. Bon Appetit!
Tips for Chicken Asado
- I used chicken thigh legs but you may use other chicken pieces.
- You can use calamansi as an alternative to lemon and you will need 1/4 cup of the juice.
- Marinating the chicken overnight gives better results so you can plan ahead if you want to try cooking the dish.
The secret ingredient is always LOVE
You might also like:
Chicken Asado
Ingredients
- 1 kilo chicken thigh legs (separate thigh from drumstick)
- 1 tbsp salt
- ½ cup soy sauce
- 1 lemon (extract juice)
- 2 cloves garlic (chopped)
- 1 medium onion (sliced)
- 1 200 gr canned tomato sauce
- ¼ tsp ground black pepper
- 2 pcs bay leaves
- 2 tbsp cooking oil
- 2 tbsp sugar
- ½ cup water
- 1 large potato (sliced)
- 2 tbsp butter
Instructions
- In a bowl, rub chicken with salt. Add lemon extract, soy sauce and coat the chicken. Cover with cling film and marinate for about 30 minutes to 1 hour. After marinating drain chicken and save marinade sauce.
- Heat oil in a skillet or wide pan over high heat. Add potatoes and cook until lightly browned and cooked through. Remove potatoes from the pan and drain on paper towels. Put in the chicken pieces and fry until lightly browned. Set aside.
- Using same pan, lower heat and remove excess oil from pan except for 2 tablespoons. Saute garlic and onion until soft. Add the cooked chicken and pour in tomato sauce, pepper, sugar and bay leaves.
- Pour the saved marinade sauce and water and stir. Cover the pan with a lid and cook until chicken are tender. Add cooked potatoes and butter.
- Let simmer for 5 minutes or when potato slices are soft. Taste and adjust seasoning according to preference. Remove from heat and serve. Bon Appetit!
