Chicken Asado
Kapampangan-style Asadong Manok is marinated in citrus juice and soy sauce and then braised in tomato sauce until tender and flavorful. It's a delicious dish perfect for family dinners or special occasions!
- Prep time
- 10 min
- Cook time
- 40 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 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
Instructions
- 1
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.
- 2
Drain chicken, squeezing meat and aromatics to extract liquid. Reserve marinade.
- 3
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.
- 4
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.
- 5
Add reserved marinade and bring to a boil for about 2 to 3 minutes.
- 6
Add tomato sauce, water, and bay leaf. Bring to a boil.
- 7
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.
- 8
Add liver sauce and stir to distribute. Continue to cook for another 1 to 2 minutes or until sauce is thickened.
- 9
Season with salt to taste. Transfer onto a serving platter and garnish with potatoes. Serve hot.