Chicken Asado is easy to make and so flavorful! Marinated in soy sauce and citrus juice and then braised in tomato sauce, this Kapampangan-style stew is bursting with tangy and savory flavors that’s perfect with steamed rice.
This Chicken Asado recipe is an old post from 2016 and needed a little brush-up. I cooked it yesterday, intending to reshoot the dish and give it better justice. Unfortunately, I wasn’t able to take decent pictures.
The asadong manok smelled so inviting, and I couldn’t help but dig in before I could take photos. By the time I plowed through almost half the juicy meat and most of the sauce with generous helpings of steamed rice, it no longer looked as good as when I first took it off the heat.
So, today, I cooked the asado again so I could do another photoshoot. May I say, no complaints in the house for having the same dish two days in a row. Everyone loved it so much; they were already requesting just minutes after lunch that I make it again.
I can’t blame them because it’s seriously the BOMB! As one of my aunts said, “sarsa pa lang ulam na“.
Although a derivation of the Spanish translation for grilled or barbecue, the word asado refers to two different braised meat dishes in Philippine cuisine. It’s prepared in our local food scene as either a sweet and salty Chinese style or as a tangy and savory asado de carajay.
While the Chinese-derived variant is braised in soy sauce, brown sugar, and Chinese spices such as star anise and five-spice, the native asado uses soy sauce, calamansi, and aromatics such as onions, garlic, bay leaves, and peppercorns.
Like mechado, this Kapampangan version is braised in citrus juice, soy sauce, and tomato sauce until tender and flavorful. It is, however, finished off with a generous dollop of liver spread to help thicken the sauce and add depth of flavor. Pan-fried potatoes are usually added as an economical way to extend the dish and provide a contrast of flavor and texture.
Tips on How to Make Asadong Manok
- For even cooking, cut the chicken in uniform sizes.
- Do not marinate for long periods as the acids in the calamansi will break down the protein fibers of the meat and make the texture mushy. Thirty minutes up to four hours should be adequate to infuse flavor.
- Pan-fry the potatoes until lightly-browned to keep them from falling apart when simmered in the sauce. I prefer to fry them all the way cooked and use to garnish the dish.
- Like adobo, you can simmer the asado just until the sauce is nice and thick or reduce until it begins to render fat.
- 3 pounds chicken, cut into serving parts
- 1/2 cup calamansi juice
- 1/4 cup soy sauce
- 1 onion, peeled and sliced thinly
- 3 cloves garlic, peeled and minced
- 1/4 teaspoon peppercorns, cracked
- 1/4 cup canola oil
- 2 large potatoes, peeled and sliced into 1/4 inch thickness
- 1 cup tomato sauce
- 1 cup water
- 1 bay leaf
- 2 tablespoons liver spread
- salt to taste
- In a bowl, combine chicken, calamansi juice, soy sauce, onions, garlic, and pepper. Massage marinade on meat and marinate for about 20 to 30 minutes.
- Drain chicken, squeezing meat and aromatics to extract liquid. Reserve marinade.
- In a skillet or wide pan over medium heat, heat oil. Add potatoes and cook until lightly browned and cooked through. With a slotted spoon, remove from pan and drain on paper towels. Keep warm.
- Remove excess oil from pan except for about 2 tablespoons. Add chicken, onions, and garlic. Cook, stirring occasionally until chicken is lightly browned and onions and garlic are softened.
- Add reserved marinade and bring to a boil for about 2 to 3 minutes.
- Add tomato sauce, water, and bay leaf. Bring to a boil.
- Lower heat, cover, and cook for about 30 to 40 minutes or until chicken is cooked through and sauce is reduced. Skim the sauce of rendered fat as needed.
- Add liver sauce and stir to distribute. Continue to cook for another 1 to 2 minutes or until sauce is thickened.
- Season with salt to taste. Transfer onto a serving platter and garnish with potatoes. Serve hot.