Chicken Asado Recipe
This recipe is just perfect for Mother’s Day celebration. And the above was cooked by my good friend and school mate’s mother! Thanks for the photo Cristy.
Mother’s Day is different from Mothering Sunday, which we celebrate here in the UK. The latter has more Christian/religious connotation. All the same the commonality of the two, is of course giving thanks to mothers.
Chicken asado is Hispanic in origin but has been adapted for Filipino palates and cooking wares, 🙂 thereby given it a distinct Filipino taste. Below is a recipe from the Pampanga region, famous for delicious cuisine in the Philippines.
The recipe is as follows: –
- 1 whole chicken, cut into pieces along the joints
- 4 calamansi or 1 large lemon, juiced
- 4 tablespoons soy sauce
- 2 tablespoons olive oil
- 120 g butter
- 1 medium white onion, chopped
- 6 cloves garlic, chopped
- 1 laurel leaf
- 2 1/2 cups chopped tomatoes
- 2 teaspoons Demerara sugar
- salt, to taste
- Wash the chicken pieces, drain with kitchen paper towels.
- In a large dish, make a marinade by mixing the calamansi or lemon with the soy sauce.
- Put in the chicken pieces into the marinade. Cover the meat with the sour soy sauce mix and leave to marinate for at least an hour in the fridge or overnight.
- Heat the oil with the butter using a wok or a deep sided pan over medium-high heat.
- Drain the chicken pieces (set aside the marinade as it would be needed later).
- Carefully add the chicken to the wok and sear the pieces for at least 5 minutes in each side or until golden brown all over.
- Remove the chicken from the wok and set aside. Do not discard the buttery oil in the wok.
- Add the onions, garlic, and tomatoes and sauté until softened. Add the bay leaf and leave to simmer for 5 minutes.
- Stir in the brown sugar and pour in the marinade.
- Return the chicken back to the pan and simmer further for 12 – 15 minutes or until chicken is cooked.
- Adjust the seasoning, add salt if required.
- Best serve with freshly boiled rice.
HAPPY MOTHER’S DAY!