Asadong manok (chicken asado) is made with chicken, soy sauce, tomato sauce, and lemon juice. It is one of the oldest Filipino stew recipes. Locals always compare this dish to our chicken afritada and the chicken cacciatore of Italy . The main difference is chicken asado is always tangy in taste. It is also different to pork asado which commonly has a sweet taste to it. Adding vegetables is optional, as well. We add bell peppers and potatoes to make the whole dish healthier and tastier. This dish is easy to prepare. It can also be made using a slow cooker by putting all ingredients in a pot and allowing it to simmer until chicken is done. In this recipe, we sear the chicken first. This method has been handed down from my mom.
[btn color=”orange” target=””]Ingredients:[/btn]
- 1 whole chicken, cut in serving pieces
- 2 medium potatoes, cut in bite size
- 1 green bell pepper, cut in cubes
- 1 small onion, chopped
- 3 cloves garlic, chopped
- 2 bay leaves
- 1/4 cup soy sauce
- 1 1/2 cup tomato sauce
- 2 tsp lemon juice
- pepper to taste
- cooking oil
- Servings: 4
- Time: 50 minutes
- Level: Easy
- Cuisine: Filipino
[btn color=”orange” target=””]Cooking Video:[/btn]
[btn color=”orange” target=””]Directions:[/btn]
- Add cooking oil in a preheated skillet.
- Sear chicken in batches over medium high heat until all sides are light brown. Set aside.
- In the same pan, add in onion and garlic. Saute until soft and fragrant.
- Put chicken back in the pan. Add the soy sauce and pepper. Stir for a few minutes until well combined.
- Add in tomato sauce, soy sauce, lemon juice, and bay leaves.
- Cover and simmer over low heat for at least 30 minutes, stirring occasionally.
- After 30 minutes, add the potatoes and bell peppers. Simmer for at least 15 – 20 or until potatoes are tender. Turn off heat.
- Serve with steamed rice and enjoy.