Chicken asado hits all the notes that make Filipino cooking so satisfying, savory from the soy sauce, tangy from the calamansi, a little sweet from the brown sugar, and rich from the slow-simmered tomato sauce. It's the kind of dish that makes a bowl of steamed rice disappear faster than you expect. One pan, 40 minutes, and most of the work is just letting it simmer.
This is the weeknight version: no marinating required, but every bit as flavorful as the long-marinated restaurant style.
If you like easy tomato-based chicken dinners, try my Chicken with Pork and Beans next. It’s another simple, saucy chicken recipe that’s perfect with steamed rice.
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What Is Filipino Chicken Asado?
Filipino chicken asado, or asadong manok, is a Kapampangan braised chicken dish from Pampanga. It’s simmered in a tomato-based sauce with soy sauce, calamansi, and a little sugar, so it turns out sweet, savory, and tangy.
It’s different from the darker, sweeter Chinese-style asado used for siopao filling. This version is brighter, saucier, and made for rice.
Why You'll Love This Recipe
- One pan, 40 minutes. Sear, build the sauce, simmer. The process is simple and mostly hands-off.
- The sauce is the star. Tomato, soy, calamansi, and a little brown sugar create a braise that's layered in a way that tastes like way more work than it is.
- Crispy potato topping. Fried potatoes added at the end absorb the sauce and add a textural contrast that makes the dish feel complete.
- Great leftovers. Like most Filipino braises, asado deepens overnight. Day two is genuinely better.
Ingredients
- Chicken thighs or drumsticks — Dark meat is the right call here. It stays juicy through 20–25 minutes of simmering and absorbs the sauce better than breast. Bone-in pieces add more depth to the braise; boneless cooks faster and is easier to serve. Both work.
- Calamansi juice — The traditional Filipino citrus. Calamansi is a small, round fruit that tastes like a cross between lime and mandarin orange — bright and aromatic without the sharpness of straight lemon. Find it fresh or frozen at Filipino and Asian grocery stores. If you can't find it, equal parts fresh lime juice and fresh orange juice (roughly 3:1 ratio) is the best substitute. See the calamansi juice guide for more on sourcing and substituting.
- Tomato sauce — The braising liquid base. A standard 14 oz can works perfectly. You can substitute fresh blended tomatoes for a lighter, less tangy result.
- Soy sauce — Adds umami depth and a little saltiness that balances the tomato's acidity.
- Brown sugar — Just 1 teaspoon rounds out the sauce and ties the sweet-savory balance together. Coconut sugar or honey work as substitutes.
- Garlic and onion — The aromatic base. Don't rush the sauté — softened aromatics make the sauce taste rounder.
- Bay leaves (laurel) — Classic Filipino braising spice. Adds a subtle herbal undertone.
- Potatoes — Pan-fried separately until golden and crispy, then added at the end. They soak up the sauce without falling apart — just don't simmer them in the sauce from the start or they'll turn mushy.
- Olive or neutral oil — For searing and frying.
To Marinate or Not?
This recipe skips marinating to keep it weeknight-fast, since searing and braising build plenty of flavor. If you have time, a 30-minute marinade in the soy sauce and calamansi adds deeper flavor and a more tender bite.
To marinate, mix chicken with soy sauce, calamansi, garlic, and onion for 30 minutes (up to 4 hours max). Drain, reserve the marinade, then sear and add the marinade back into the sauce.
How to Make Chicken Asado
- Fry the potatoes. Heat oil in a large skillet over medium heat. Add the diced potatoes in a single layer and fry until golden brown and cooked through, about 6–8 minutes, turning occasionally. Don't crowd the pan, work in batches if needed. Transfer to a paper towel-lined plate and set aside. You'll add these back at the very end.
- Sear the chicken. In the same skillet, increase heat to medium-high. Season the chicken pieces with salt and pepper. Add to the pan and sear without moving for 3–4 minutes per side until deeply golden brown. Work in batches if your pan is crowded. Remove and set aside.
- Build the aromatics. Reduce heat to medium. Add the onion to the pan and cook for 2–3 minutes until softened. Add the garlic and bay leaves and cook for another minute until fragrant. Don't rush this — the aromatics need to soften before the tomato sauce goes in or they'll taste raw in the finished dish.
- Build the sauce. Pour in the tomato sauce, soy sauce, calamansi juice, and brown sugar. Stir to combine, scraping up any browned bits from the bottom of the pan. Bring to a simmer and taste the sauce before adding the chicken back. Adjust sweetness, salt, or tang now while it's easy.
- Braise the chicken. Nestle the chicken pieces into the sauce, making sure each piece is partially submerged. Cover and simmer on low-medium heat for 20–25 minutes until the chicken is cooked through and tender. Turn the pieces halfway through if the sauce doesn't fully cover them.
- Finish and serve. Uncover and simmer for another 3–5 minutes to let the sauce tighten slightly. Taste and adjust seasoning. Transfer to a serving dish, top with the crispy fried potatoes, and garnish with chopped cilantro if desired. Serve immediately with steamed rice.
Rose's Top Tips
- Sear the chicken in batches. Overcrowding the pan drops the temperature and steams the chicken instead of browning it. Work in two batches if needed.
- Taste the sauce before adding the chicken back. This is the moment to balance it. Too tangy? Add a pinch more sugar. Too sweet? A splash more calamansi or soy. It's much easier to adjust now than after the chicken has been simmering in it for 20 minutes.
- Keep the simmer gentle. Vigorous boiling will tighten the tomato sauce too fast and can scorch the bottom. Medium-low with a lid gives you a tender, well-sauced result every time.
- Add the potatoes at the very end. If you add them to the braise they'll turn soft and fall apart. Fry them separately, keep them crispy, and add them on top just before serving. They'll absorb the sauce on the plate without losing their texture.
- It's better the next day. The sauce deepens significantly after a night in the refrigerator. If you have time to make it ahead, do it — just keep the potatoes separate and refry or reheat them before serving.
Variations
- With carrots and bell peppers — Add diced carrots with the aromatics in Step 3 (they need the full braise time) and sliced bell peppers in the last 5 minutes. This is the more festive, colorful version of asado.
- With raisins — A small handful of raisins added to the sauce in Step 4 gives a subtle sweetness that's traditional in some households, similar to the raisin addition in Filipino menudo.
- Spicy chicken asado — Add 1–2 bird's eye chilies or a pinch of chili flakes with the aromatics.
- Pork asado — Swap the chicken for pork shoulder or belly cut into 2-inch cubes. Increase the braise time to 45–60 minutes until the pork is fork-tender.
- Chinese-style asado — Skip the tomato sauce entirely. Braise the chicken in soy sauce, brown sugar, water, and star anise or five-spice powder. This is the version used in siopao commercially — darker, sweeter, and more aromatic.
What to Serve with Chicken Asado
Steamed white rice is the natural pairing — the asado sauce was essentially designed to be spooned over it. Anchovies sinangag (garlic fried rice) takes it up a notch if you want something more aromatic than plain rice.
For sides, atchara (pickled green papaya) is the classic Filipino counterpoint to rich braised dishes — its sweet-tart crunch cuts right through the sauce. Garlic green beans or ginisang toge both work well as lighter vegetable sides that don't compete with the asado's flavors.
Recipe FAQs
Sweet, savory, and tangy all at once — with a rich tomato base that's been deepened by soy sauce and brightened by calamansi. It's a braise, so the flavors are rounded and mellow rather than sharp. If you've had chicken afritada, it's similar but slightly sweeter and with more citrus brightness. If you've had the Chinese-style soy-based asado, this version is noticeably lighter and more acidic.
The Kapampangan version (this recipe) uses tomato sauce, soy sauce, and calamansi to create a sweet-tangy-savory braise. The Chinese-style asado skips the tomato entirely and relies on soy sauce, brown sugar, and aromatics like star anise or five-spice for a darker, sweeter, more pungent result. The Chinese-style is what's commonly used as siopao filling. Both are Filipino dishes — just from different culinary traditions.
Yes, but watch the cooking time. Chicken breast cooks faster and dries out more easily than thighs. Reduce the braise to 12–15 minutes and check for doneness early. Bone-in thighs or drumsticks will give you the most forgiving, juicy result.
Shredded chicken asado is the traditional siopao filling in the Philippines. After braising, let the chicken cool, remove and shred the meat, and return it to the reduced sauce. Use as filling with a small spoonful of sauce — not too much or the buns get soggy during steaming.
Calamansi is a small Filipino citrus fruit that tastes like a cross between lime and mandarin orange — bright and slightly floral. Find it fresh or frozen at Filipino grocery stores and many Asian supermarkets. If you can't find it, a mix of fresh lime and orange juice is the closest substitute (about 3 parts lime to 1 part orange). Regular lemon juice works too but gives a sharper, less aromatic result.
Yes — it actually improves overnight. Make the full recipe, cool completely, and refrigerate. The sauce deepens and the chicken absorbs more flavor as it sits. Reheat gently on the stovetop the next day. Keep the fried potatoes separate and reheat them in a pan or air fryer before serving.
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Filipino Chicken Asado
Equipment
- 1 skillet or sauté pan
Ingredients
- 2 tablespoon olive oil
- 1 large potatoes
- 1.5 pound boneless chicken thighs or chicken thighs
- 4 cloves garlic, crushed
- ½ medium onion, diced
- 2 pieces dried laurel leaf
- 14 ounces tomato sauce
- ¼ cup soy sauce
- ¼ cup calamansi juice
- 1 tsp brown sugar
- Salt and black pepper to taste
Instructions
- Heat 2 tablespoon oil in a large skillet over medium heat. Fry potato slices in batches until golden brown and crispy. Drain on paper towels and set aside.2 tablespoon olive oil, 1 large potatoes
- In the same skillet, heat the remaining oil. Season chicken with salt and pepper. Sear over medium-high heat until golden brown on all sides (be careful not to overcrowd the pan). Remove and set aside.1.5 pound boneless chicken thighs or chicken thighs
- Reduce heat to medium and add onion. Cook until softened, then add garlic and bay leaf. Sauté for another minute, releasing the fragrance.4 cloves garlic, crushed, ½ medium onion, diced, 2 pieces dried laurel leaf
- Pour in the tomato sauce, soy sauce, calamansi juice, brown sugar, salt, and pepper. Stir to combine and bring to a simmer.14 ounces tomato sauce, ¼ cup soy sauce, ¼ cup calamansi juice, 1 tsp brown sugar, Salt and black pepper to taste
- Return the chicken pieces to the pan, nestling them in the sauce. Simmer gently for 20-25 minutes, covered, or until the chicken is cooked through and tender.
- Transfer chicken and sauce to a serving dish. Top with crispy potatoes and sprinkle with chopped cilantro, if desired.
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Notes
- Use bone-in chicken pieces for added flavor and juiciness. Opt for boneless for quicker cooking time.
- Adjust the amount of sugar, soy sauce, and calamansi juice to your taste preference.
- You can add other vegetables like carrots, bell peppers, or green beans to the sauce for a more vibrant dish.
- Serve with steamed rice and enjoy the comforting flavors of Filipino cuisine!
