Hmmm, seems like you’re eyes are hooked on the picture; let me clarify things right away to avoid confusion. Yes, the image that you are looking at is really Chicken Asado and not Chicken Afritada. But why is the base reddish? Unlike the usual dark asado dishes that we used to know (that are actually influenced by Chinese Cuisine), this special asado recipe uses tomato sauce as the base ingredient.
I first tried this dish when I visited Sta. Rita town in Pampanga. I thought that it was just an ordinary dish – but I got mesmerized right after the spoon left my mouth. At first, I can’t identify the ingredient that makes this semi-sour dish so rich and tasty until the host told me that he used butter to bring-in more taste and life to the dish. Pretty clever, isn’t it?
Try this Chicken Asado recipe and please don’t be shy to post your comment. I’m all ears (or eyes for this matter) — you know.
- Serves: 6
- Serving size: 6
- 2 lbs chicken, cut into serving pieces
- ¼ cup lemon juice
- 2 tablespoons soy sauce
- ¼ cup butter
- 1½ cup of tomato sauce
- 1 large onion, diced
- 2 pieces dried bay leaves
- 2 large potatoes, quartered
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- ¾ cup cooking oil
- Rub the chicken with salt and pepper and let stand for at least 30 minutes.
- Heat a frying pan then pour-in the cooking oil and Pan Fry the chicken. Set aside.
- Heat a cooking pot or wok then put-in the butter.
- When the butter is hot enough, add the onions and sauté until the texture becomes soft.
- Add-in the bay leaves and cook for a minute.
- Pour-in the tomato sauce and bring to a boil.
- Add the soy sauce and lemon juice then stir to ensure that the mixture is properly distributed and simmer for 5 to 7 minutes.
- Add the pan-fried chicken and simmer for 10 minutes.
- Place the potatoes in and continue to simmer for 7 to 12 minutes.
- Turn off the heat then transfer to a serving plate and serve.
- Share and enjoy!