Filipino Chicken Asado (Kapampangan Style)

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Filipino Chicken Asado (Kapampangan Style)

Chicken asado is a popular Filipino dish of braised chicken in a sweet and sour sauce. The Kapampangan style of chicken asado is known for its use of calamansi juice, which gives the dish a citrusy tang.

The chicken for chicken asado is typically cut into bite-sized pieces and marinated in a mixture of calamansi juice, soy sauce, garlic, and black pepper. The chicken is then cooked in a pan with tomato sauce, brown sugar, and spices until it is cooked through and the sauce has thickened.

Chicken asado is typically served with rice and vegetables. It can also be served as part of a larger meal, such as a potluck or buffet.

Ingredients:

• 1.5 kg chicken, cut into bite-sized pieces
• 1/2 cup calamansi juice
• 1/4 cup soy sauce
• 6 cloves garlic, minced
• 1/2 teaspoon black pepper
• 1 tablespoon vegetable oil
• 1 onion, chopped
• 2 tomatoes, chopped
• 1 cup tomato sauce
• 1 tablespoon brown sugar
• 1 bay leaf
• 1/2 teaspoon ground cinnamon
• Salt to taste

Instructions:

1. In a bowl, combine the chicken, calamansi juice, soy sauce, garlic, and black pepper. Mix well to coat the chicken. Marinate for at least 30 minutes, or up to overnight.
2. Heat the vegetable oil in a large pan over medium heat. Add the chicken and cook, stirring occasionally, until browned on all sides.
3. Add the onion and cook until softened.
4. Add the tomatoes, tomato sauce, brown sugar, bay leaf, cinnamon, and salt. Bring to a boil, then reduce heat and simmer for 30 minutes, or until the chicken is cooked through and the sauce has thickened.
5. Serve hot with rice and vegetables.

Tips:

• For a more flavorful chicken, you can marinate it for up to 24 hours.
• If you don't have calamansi juice, you can use lemon or lime juice.
• You can also add other vegetables to the dish, such as carrots, potatoes, or bell peppers.
• If you prefer a spicier dish, you can add a pinch of chili powder or cayenne pepper to the marinade.

Enjoy!

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Filipino Chicken Asado (Kapampangan Style) with chicken pieces, tomatoes, and onions

Variations:

• You can also make chicken asado in a slow cooker. Simply combine all of the ingredients in the slow cooker and cook on low for 6-8 hours, or until the chicken is cooked through and the sauce has thickened.
• You can also make chicken asado with pork or beef. Just adjust the cooking time accordingly.

Make ahead:

You can make chicken asado ahead of time and store it in the refrigerator for up to 3 days. Just reheat it in a pan over medium heat until heated through.

Storing leftovers:

Chicken asado can be stored in the refrigerator for up to 3 days. Reheat it in a pan over medium heat until heated through.