This Filipino Chicken Asado recipe is a rich and flavorful dish that's both savory and slightly sweet. It's perfect for a quick weeknight meal or a cozy family dinner, offering tender chicken in a delicious, well-balanced sauce that pairs beautifully with rice.
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This is definitely one of the quickest chicken recipes you can whip up! Whether you use chicken thighs, legs, or even a whole chicken, Filipino Chicken Asado delivers a savory-sweet flavor that's reminiscent of other Filipino favorites like chicken afritada, pork menudo, or beef caldereta. If you're craving something quick but satisfying, this dish is a great choice.
What I love about this recipe is how versatile it is, and it's great when you're short on time. It's similar to my other quick and easy recipes that take just 30 minutes to make, like Thai Basil Chicken, Filipino Guisantes, Adobong Manok, Sweet Adobo, Adobong Dilaw, Beef Giniling, and Pork Steak or Chicken Bistek. So, if you’re looking for a fast, comforting meal, this chicken asado is sure to become a go-to dish in your kitchen!
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Why You'll Love This Recipe?
- Quick and easy to prepare for a busy weeknight meal.
- Uses simple pantry staples that you likely already have.
- Versatile – you can use any part of the chicken.
- It’s rich and flavorful with the perfect balance of sweet and savory.
- Family-friendly and a guaranteed hit with everyone!
What is Filipino Asado?
Filipino Asado (pronounced ah-SAH-doh) is a braised chicken dish with a balance of sweet and savory flavors. It has roots in Spanish colonial cuisine but has evolved into a uniquely Filipino recipe.
Filipino Chicken Asado is often compared to Mexican pollo asado, but the flavors are distinct. While Mexican asado is typically grilled and spicy, the Filipino version is simmered in a sweet-savory sauce with soy sauce and sugar.
🥘 Ingredients for Chicken Asado
Here’s what you will need for this delicious recipe:
- Olive oil – for sautéing the aromatics and browning the chicken.
- Chicken thighs or drumsticks – juicy and flavorful cuts of chicken.
- Garlic – minced for that fragrant, savory base.
- Onion – adds sweetness and depth to the sauce.
- Laurel leaf (bay leaf) – enhances the flavor with an earthy aroma.
- Tomato sauce – gives a rich, tangy base to the asado sauce.
- Soy sauce – for umami and saltiness.
- Calamansi juice – a bright, citrusy touch to balance the flavors.
- Brown sugar – adds sweetness and complements the soy sauce.
- Potatoes – diced, to add a hearty texture to the dish.
Substitutions and Additions
- Chicken cuts: You can swap thighs for breasts or even use a whole chicken.
- Soy sauce alternatives: Use tamari or coconut aminos for a gluten-free option.
- Calamansi juice: Substitute with lemon or lime juice if you don’t have calamansi.
- Brown sugar: Swap with coconut sugar or honey for a slightly different sweetness.
🔪 How to Make Chicken Asado
- Heat 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.
- 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.
- Reduce heat to medium and add onion. Cook until softened, then add garlic and bay leaf. Sauté for another minute, releasing the fragrance.
- Pour in the tomato sauce, soy sauce, calamansi juice, brown sugar, salt, and pepper. Stir to combine and bring to a simmer.
- 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.
Recipe Variation Ideas
- Add bell peppers: Slice and add for extra color and sweetness.
- Spicy Chicken Asado: Add chili flakes or fresh chilies to bring some heat to the dish.
- With raisins and carrots: For a more festive touch, add chopped raisins and carrots.
- Swap chicken for pork: Try the same recipe with pork shoulder or belly for a delicious twist.
What to Serve with Filipino Chicken Asado?
- Steamed Rice: A classic pairing to soak up all the flavorful sauce.
- Garlic Fried Rice: Adds an extra layer of savory flavor to your meal.
- Vegetable Stir-Fry: A simple side of sautéed vegetables like broccoli or carrots balances the richness of the asado.
- Pickled Vegetables (Atsara): The tangy flavor of pickled papaya complements the sweet-savory chicken.
- Garlic Noodles: Spicy and garlicky noodles that add a little heat and texture to the meal.
- Green Beans Stir Fry: Crisp stir-fried green beans with garlic are a healthy and crunchy side option.
- Ginisang Togue (Sautéed Bean Sprouts): A quick, light side dish of sautéed bean sprouts that pairs well with asado.
- Mashed Potatoes: Creamy mashed potatoes work well to soak up the asado sauce.
- Pandesal Rolls: Filipino bread rolls perfect for mopping up the delicious sauce.
- Lumpiang Sariwa (Fresh Spring Rolls): A fresh and light option to balance the savory chicken.
Expert Tips
- Use bone-in chicken pieces for added flavor and juiciness. Use boneless for quicker cooking time.
- Sear the chicken pieces well to lock in flavor before adding the sauce.
- Adjust the sweetness to your preference by tweaking the amount of brown sugar.Make sure to simmer the dish on low to let the chicken absorb the flavors.
- Adjust the amount of sugar, soy sauce, and calamansi juice to your taste preference.
How to Store Leftovers?
Store leftovers in an airtight container and keep them in the fridge for up to 3 days. To reheat, simply microwave or warm on the stovetop until the chicken and sauce are heated through.
If you want to keep leftovers longer, freeze them for up to 3 months. Make sure to fully thaw before reheating.
Recipe FAQs
No, Filipino asado is more sweet and savory, while Mexican asado is typically grilled with smoky flavors.
Yes, it tastes even better the next day as the flavors deepen over time.
Chicken thighs are recommended for juiciness, but you can use any part of the chicken.
You can add potatoes, carrots, bell peppers, or even green beans for added texture and nutrients.
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Recipe Card
Easy Chicken Asado with potatoes
Equipment
- 1 Skiller or Saute 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.
- 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.
- Reduce heat to medium and add onion. Cook until softened, then add garlic and bay leaf. Sauté for another minute, releasing the fragrance.
- Pour in the tomato sauce, soy sauce, calamansi juice, brown sugar, salt, and pepper. Stir to combine and bring to a simmer.
- 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!
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