Chicken Asado
Indulge in the rich and savory flavors of Filipino Chicken Asado, a comforting dish that combines tender chicken thighs or drumsticks with a delightfully tangy and slightly sweet sauce. This recipe stands out with its combination of calamansi juice (or lemon juice) and soy sauce, creating a vibrant marinade that infuses the chicken with irresistible zest. The addition of tomato sauce, garlic, onions, and a hint of brown sugar creates a deeply flavorful base, while quartered potatoes simmer to perfection alongside the chicken, soaking up the delicious broth. Served over fluffy steamed rice, this one-pot meal is perfect for cozy family dinners or a taste of traditional Filipino cuisine at home. Ready in just over an hour, this Chicken Asado recipe strikes the ideal balance of savory, tangy, and sweet, making it a must-try comfort food classic!
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Recipe Information
Ingredients
- 1.5 lbs chicken (thighs or drumsticks, skin-on, bone-in)
- 0.25 cup soy sauce
- 0.25 cup calamansi juice (or substitute with lemon juice)
- 4 cloves garlic, minced
- 1 medium onion, diced
- 1 cup tomato sauce
- 2 medium potatoes, peeled and quartered
- 2 pieces bay leaves
- 1 tbsp brown sugar
- 1 cup water or chicken broth
- 2 tbsp cooking oil
- to taste salt
- to taste black pepper
Instructions
In a large bowl, marinate the chicken with soy sauce, calamansi (or lemon) juice, and half of the minced garlic. Cover and let it marinate for at least 30 minutes or up to 2 hours in the refrigerator for best results.
Heat the cooking oil in a large pot or deep skillet over medium heat. Sear the marinated chicken pieces until golden brown on both sides. Remove the chicken from the pot and set aside.
In the same pot, sauté the remaining garlic and diced onion until fragrant and translucent, about 2-3 minutes.
Add the tomato sauce and brown sugar, stirring well to combine. Let the mixture simmer for 2 minutes to develop the flavors.
Return the seared chicken to the pot and add the bay leaves. Pour in the water or chicken broth, ensuring the chicken is mostly submerged in the liquid. Bring it to a boil.
Reduce the heat to low, cover, and let it simmer for 25 minutes, stirring occasionally to ensure nothing sticks to the bottom.
Add the quartered potatoes to the pot and continue to simmer for another 15-20 minutes, or until the chicken is tender and the potatoes are fork-tender.
Season the dish with salt and black pepper to taste. Remove the bay leaves before serving.
Serve the Chicken Asado warm over steamed rice and enjoy!
Nutrition Facts
Calories |
549 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.4 g | 45% | |
| Saturated Fat | 9.2 g | 46% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 138 mg | 46% | |
| Sodium | 1510 mg | 66% | |
| Total Carbohydrate | 25.8 g | 9% | |
| Dietary Fiber | 2.6 g | 9% | |
| Total Sugars | 8.3 g | ||
| Protein | 35.0 g | 70% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 60 mg | 5% | |
| Iron | 3.1 mg | 17% | |
| Potassium | 964 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
