Here's Why You Should Try Making Chicken Asado with Fresh Tomatoes
This Kapampangan-style asado is insanely flavorful!
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.
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)
Marinate chicken pieces in calamansi juice and soy sauce. Keep chilled for about 4 hours.
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.
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.
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.