Filipino Chicken Asado
Filipino Chicken Asado is a play on the traditional Spanish “asado,” which often features roasted meats. But here in the Philippines, it carries its own unique flavor profile. The dish typically highlights chicken marinated in soy sauce, citrus, and a mix of spices, which results in tender meat infused with deep, savory notes.
Equipment
- Large skillet
- Mixing bowl
- chef’s knife
- cutting board
Ingredients
- Here’s what you will need to whip up this delightful dish:
- For Marinade:
- - 2 pounds bone-in chicken thighs skin removed
- - ¼ cup soy sauce
- - ¼ cup freshly squeezed lemon juice
- - 2 bay leaves
- - 3 garlic cloves finely minced
- - ½ teaspoon freshly cracked black pepper
- - 1 star anise
- - 1 tablespoon ginger minced (adds warmth and extra flavor)
- For Asado:
- - 3 tablespoons vegetable oil
- - 1 medium onion chopped
- - 4 garlic cloves finely chopped
- - 1½ cups tomato sauce
- - 2 tablespoons oyster sauce
- - ½ tablespoon sugar
- - 1 large potato peeled and cubed
- - ½ red bell pepper diced
- - ½ yellow bell pepper diced
- - ½ green bell pepper diced (you can also throw in some sliced carrots for added sweetness)
Instructions
Step 1: Marinate the Chicken
- In a mixing bowl, combine the chicken pieces with soy sauce, lemon juice, minced garlic, bay leaves, cracked black pepper, star anise, and fresh ginger. Make sure every piece is well-coated. Cover the bowl and place it in the fridge for at least two hours, or overnight for an even richer flavor.
Step 2: Sear the Chicken
- Heat the vegetable oil in a large skillet over medium heat. Once hot, carefully add the marinated chicken pieces, discarding the marinade (but keep it for later!). Allow the chicken to sear undisturbed for about 4-5 minutes on each side until golden brown. Remove the chicken from the pan and set it aside on a plate.
Step 3: Sauté Aromatics
- In the same skillet, add the chopped onion and minced garlic. Sauté for about 2-3 minutes until the onion becomes soft and translucent, scraping up any tasty bits from the chicken that may have stuck to the bottom.
Step 4: Create the Sauce
- Pour in the tomato sauce along with the reserved marinade and oyster sauce. Stir it all together and let it cook for 2-3 minutes so that the flavors meld beautifully.
Step 5: Bring the Chicken Back
- Add the seared chicken back into the skillet, mixing it into the sauce. Cover the pan and let it simmer for about 5 minutes, allowing the chicken to soak up the flavors.
Step 6: Add Water and Sugar
- Stir in 1.5 cups of water and the sugar, giving everything a good mix. Cover again and let it cook for approximately 10 minutes, allowing the chicken to tenderize.
Step 7: Incorporate the Potatoes
- Now, toss in the cubed potatoes into the skillet. Continue cooking until the chicken is fall-apart tender, allowing around 20 minutes for this step. About 10 minutes before it’s done, add the diced bell peppers for that wonderful crunch and sweetness.
Notes
- Marinate Longer: If you have time, marinate the chicken overnight for deeper flavor.
- Add a Kick: Spice lovers can add a chopped chili or two for some heat.
- Veggie Variety: Feel free to add other vegetables like carrots or peas for extra nutrients.
- Low Sodium Option: Use low-sodium soy sauce to control saltiness.
- Thick Sauces: If you prefer a thicker sauce, let it cook uncovered for a few minutes at the end.
Nutrition
Serving: 6gCalories: 350kcalProtein: 31gSaturated Fat: 3gFiber: 3gSugar: 6g
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