Chicken Asado

Chicken asado, asadong manok is not the usual beef or pork asado. The recipe calls for the use of tomato sauce. In fact it is similar to chicken afritada. Cooking is fairly simple except for the frying of the marinated chicken and sautéing part everything is just stewing until done. As I mentioned because of the similarity with afritada it is most of the time mistaken as afritada. Chicken asado is more of a brownish red in color because of the use of more soy sauce. Chicken afritada in more of redish orange color. See the post here. This is one of the best Pinoy chicken dishes I ever had and it is highly recommended should you want an alternative from your usual chicken adobo.

Ingredients:

1 k. chicken, cut into serving pieces with the bones intact
1/4 cup kalamansi juice
1/4 cup soy sauce
1 cup tomato sauce
2 medium size onion, chopped
1/2 head garlic, minced
4 potatoes, quartered
3 pc. bay leaf
salt and pepper
cooking oil

Cooking procedure:



In a bowl marinate chicken with kalamansi, soy sauce, salt and pepper for 10-20 minutes before cooking. In a sauce pan fry chicken for 3-5 minutes or until colour turn to golden brown in batches. Remove from pan, set aside. In same sauce pan sauté garlic and onion, add in chicken, stir fry for 2-3 minutes, Add tomato sauce and bay leaf, stir cook for 1-2 minutes. Pour in 2-3 cups of water and simmer for 10-15 minutes. Add in potato and simmer for another 5-10 minutes or until chicken and potato are cooked and tender and until most of the liquid has evaporated. Correct saltines if required. Serve hot.



Source: http://overseaspinoycooking.blogspot.com/search/label/Asado