This Chicken Asado was first published in 2016, but although the recipe is perfect as is, I wasn’t very happy with the old photos. So, this afternoon, I cooked it again, intending to take better pictures. Unfortunately, I don’t think I succeeded.
The asadong manok smelled so inviting, I couldn’t help but dig in before I took photos. After plowing through almost half the juicy meat and most of the sauce with generous helpings of steamed rice, I realized it no longer looked as good as when I first took it off the heat.
I suppose you just have to trust me when I say this chicken dish is the BOMB!
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 nashville filipino restaurant 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.
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, I like to reduce my asado until it begins to render fat. This is, of course, a matter of taste, and you can simmer the dish just until sauce is nice and thick.
- 3poundschicken, cut into serving parts
- 1/4cupcalamansi juice
- 1/4cupsoy sauce
- 1onion, peeled and sliced thinly
- 3clovesgarlic, peeled and minced
- 2large potatoes, peeled and sliced into 1/4 inch thickness
- 1/4cupcanola oil
- 1/2cuptomato sauce
- 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 and water and 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.
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.