Here's Why You Should Try Making Chicken Asado with Fresh Tomatoes

This Kapampangan-style asado is insanely flavorful!

IMAGE Mark Jesalva

Pork and chicken asado dishes are largely known for their savory-sweet, Chinese-inspired flavors. A Kapampangan variant, however, does it a little differently: instead of tomato paste, fresh tomatoes are sautéed and subsequently simmered down to a thick sauce.

 

Tangy, hearty, and filling!

 

The resulting flavors? An aromatic and vibrant sauce that has layers of sweet, savory, and tart all at once! To make Kapampangan-style asado, you may opt to use chicken, pork, or a combination of both. Be patient with the sauce and let it simmer until it gets thick. The wait will be worth it!

 

 

Kapampangan-Style Chicken Asado Recipe

 

 

Cooking Time 30 minutes

Serves 2 to 3

 

 

500 grams chicken, we used legs, thighs, and wings

4 pieces calamansi

3 tablespoons soy sauce

2 tablespoons canola oil

1 tablespoon butter

2 tablespoons white onion, chopped

1 1/2 tablespoons garlic, chopped

1 piece laurel leaf

2 1/2 cups tomatoes, chopped

1 tablespoon soy sauce

2 teaspoons brown sugar

Salt, to taste

1 1/2 tablespoons achuete oil (annatto oil)

 

 

1

Marinate chicken pieces in calamansi juice and soy sauce. Keep chilled for about 4 hours.

 

2

Heat oil and butter in a pot over medium-high heat. Sear the chicken pieces for 4-5 minutes per side or until lightly golden brown. Remove the chicken from the pan and set aside.

 

3

In the same pan, sauté onions, garlic, bay leaf and tomatoes. Allow to simmer for 3-4 minutes then add soy sauce and brown sugar and mix well.

 

4

Return the chicken back to the pan and simmer further for 10-12 minutes or until chicken is cooked. Add atsuete oil and season to taste.

 

 

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