It was my sister-in-law who taught me how to cook Chicken Asado; kapampangan version. In this recipe, I used tomato sauce instead of fresh tomatoes, then I added carrots. It looks like Chicken Afritada but believe me, the taste is different.
- 1 whole chicken, sliced
- garlic, crushed
- onions, sliced
- 5-7 medium tomatoes, diced (seeded)
- 8 calamansi or juice of 1 lemon
- 1/2 cup soy sauce
- a few dashes of Worcestershire sauce
- 2 large or 3 medium potatoes – halved or quartered
- 2 carrots, sliced
- 2 bay leaves
- 2 to 3 sprigs of fresh oregano
- 1 small pimenton or capsicum, sliced
- olive oil or vegetable oil
- Marinate the chicken, carrots and potatoes in soy sauce, Worcestershire sauce calamansi and lime juice, two medium tomatoes, bay leaves, oregano and cloves. Put it inside the fridge if you plan to do it overnight; if not, a minimum of two hours will do.
- In a deep pot or wok, sauté garlic until light brown, then add onions and tomatoes. Add the chicken pieces and turn well to sear and brown on all sides.
- When the chicken pieces are brown on all sides, pour in the marinade.
- Stir occasionally to make sure your stew doesn’t stick to the pot. Simmer for 40 to 45 minutes.
- Add the carrots and potatoes. Once they’re cooked, thicken the sauce by mashing two to three pieces of potatoes. Taste and add salt or soy sauce of needed.
- Serve hot with steamed or garlic rice. Enjoy!
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