What makes Chicken Asado really desirable is its diverse taste that combines sweet, sour, and salty flavors. It’s also rich in potassium and carbohydrates.
Servings: 6 People
- 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
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!