Chicken Asado Recipe

Chicken Asada ni Nanay, photo by Cristy Miclat

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.  Bathe the meat with the sour soy sauce mix and leave to marinate for at least an hour in the fridge.

Using a wok, add the oil and butter 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 simer 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.



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