My weekend trips to our relatives in Macabebe, Pampanga always meant one thing: my Tita Vangie’s Chicken Asado.
The moment you’d walk into her humble kitchen, the aroma of chicken braising in its citrus-tomato sauce would instantly make your mouth water. I still remember how she’d lovingly share her secret – the liver spread that transforms the dish from good to extraordinary.
After years of watching her cook and countless attempts to recreate her recipe, I finally mastered this Kapampangan treasure.
Now every time I make this Chicken Asado, my kids have the same reaction I had in Tita Vangie’s kitchen. They hover around the stove, impatiently waiting for the tender chicken and that rich, tangy sauce.
This family chicken asado recipe has been my go-to dish for both busy weeknights and special occasions, and I’m thrilled to share it with you today.
Why You’ll Love This Recipe
- Perfect balance of tangy and savory flavors
- One-pan cooking for easy cleanup
- Budget-friendly family meal
- Makes amazing leftovers
- Rich sauce perfect for rice
- Ready in under 90 minutes
- No complex techniques required
Kapampangan Chicken Asado (Asadong Manok)
Equipment
- Large mixing bowl Para sa pagma-marinade/for marinating
- Heavy-bottom skillet or Dutch oven (kaldero o kawali/heavy pan) For even heat distribution during braising
- Sharp Knife (Matatalas na Kutsilyo) For cutting chicken
- Measuring cups and spoons (Panukat) For accurate measurement
- Tongs [Sipit] For handling chicken safely
- Wooden spoon (sandok na kahoy) To avoid scratching your pan
- Kitchen Timer
- Cutting board (Sangkalan)
Ingredients
For the Marinade:
- 3 pounds chicken manok, cut into serving pieces
- ½ cup calamansi juice katas ng kalamansi
- ¼ cup soy sauce toyo
- 1 large onion sibuyas, thinly sliced
- 4 cloves garlic bawang, minced
- ½ teaspoon whole black peppercorns paminta
For Cooking:
- ¼ cup cooking oil
- 2 large potatoes patatas, peeled and cut into ¼-inch slices
- 1 cup tomato sauce sarsa ng kamatis
- 1 cup water tubig
- 2 bay leaves dahon ng laurel
- 2 tablespoons liver spread atay spread
- Salt asin to taste
Instructions
- Begin with the marinade (pagmamarinade): In a large mixing bowl, combine 3 pounds chicken pieces (manok), ½ cup calamansi juice (katas ng kalamansi), ¼ cup soy sauce (toyo), 1 thinly sliced large onion (sibuyas), 4 minced garlic cloves (bawang), and ½ teaspoon whole black peppercorns (paminta). Gently massage the marinade into the meat (pagmasahen ang manok). Let marinate for 30 minutes at room temperature or up to 4 hours in the refrigerator.
- Heat ¼ cup cooking oil in a large skillet over medium heat (180°C/350°F). Fry the potato slices (patatas) until golden brown, about 3-4 minutes per side. Remove and set aside on paper towels, leaving 2 tablespoons of oil in the pan.
- Increase heat to medium-high (190°C/375°F). Brown the marinated chicken pieces for 3-4 minutes per side. Add the reserved marinade with onions and garlic, bringing to a boil for 2-3 minutes.
- Add 1 cup tomato sauce (sarsa ng kamatis), 1 cup water (tubig), and 2 bay leaves (dahon ng laurel). Reduce heat to low (150°C/300°F), cover, and simmer for 35-40 minutes or until chicken is tender (malata na ang manok).
- Stir in 2 tablespoons liver spread (atay spread) until well combined. Season with salt (asin) to taste. Arrange the fried potatoes around the chicken and simmer for an additional 2-3 minutes until the sauce thickens (hanggang lumapot ang sarsa).
- Serve hot (ihain habang mainit pa) with steamed rice (kanin). For authentic Kapampangan presentation, garnish with additional spring onions (dahon ng sibuyas) if desired.
Tips from Lola’s Kitchen
- Choose native chicken (native na manok) for more flavor
- Don’t skip the liver spread – it’s the secret to rich sauce
- Let the chicken marinate at room temperature for 30 minutes before cooking
- Brown the chicken well for better flavor
- Skim off excess oil as it cooks for a cleaner-tasting sauce
Traditional Serving Suggestions
- Serve hot with steamed white rice (kanin)
- Pair with pickled papaya (atchara) for contrast
- Garnish with spring onions (dahon ng sibuyas)
- Best enjoyed family-style in the center of the table
- Perfect for Sunday family lunches
Troubleshooting Guide
- Sauce Too Thin (Malabnaw ang Sarsa)
- Simmer uncovered for 5-10 minutes longer
- Add 1 additional tablespoon of liver spread
- Mix 1 teaspoon cornstarch with water and stir in
- Chicken Not Tender (Hindi Malata ang Manok)
- Continue cooking on low heat for 10-15 minutes
- Add ¼ cup hot water if needed
- Ensure heat isn’t too high during braising
- Sauce Too Sour (Masyadong Maasim)
- Add ½ teaspoon sugar to balance
- Add more liver spread
- Include extra tomato sauce
Ingredient Alternatives
- Calamansi → Lemon juice or lime juice (1:1 ratio)
- Liver spread → Mashed chicken liver or liver pâté
- Fresh tomatoes + tomato paste (instead of tomato sauce)
- Chicken thighs can replace whole chicken parts
- Sweet potatoes (kamote) can replace regular potatoes
- Apple cider vinegar (2 tbsp) can enhance tanginess
Storage & Reheating
Storage:- Refrigerator: 3-4 days in airtight container
- Freezer: Up to 3 months (without potatoes)
- Cool completely before storing
- Store sauce separately for best results
- Stovetop: Medium heat with 2-3 tbsp water (10 mins)
- Microwave: 2-3 minute intervals, stirring between
- Oven: 350°F (175°C) for 15-20 minutes
- Add fresh potatoes when reheating frozen asado
Variations
- Spicy Asado
- Add 2-3 bird’s eye chilies (siling labuyo)
- Include 1 teaspoon chili garlic sauce
- Extra Veggie Version
- Add bell peppers (paminta)
- Include carrots (karot)
- Mix in green peas (gisantes)
- Party Style
- Double the sauce
- Add mushrooms
- Include hard-boiled eggs
Frequently Asked Questions
Q: Why does traditional asado use liver spread? A: Liver spread adds richness, helps thicken the sauce, and provides a deeper umami flavor characteristic of Kapampangan cooking. Q: Can I make this ahead for a party? A: Yes! It actually tastes better the next day. Store separately from potatoes and reheat gently. Q: How spicy is this dish? A: Traditional Chicken Asado isn’t spicy, but you can add chilies to taste. Q: Can I use bone-in chicken? A: Yes, bone-in pieces add more flavor but may need 10-15 minutes extra cooking time.
Kapampangan Chicken Asado (Asadong Manok)Nutrition
The Story Behind Kapampangan Chicken Asado (Asadong Manok)
While many Filipino dishes trace their roots to Spanish colonial times, Kapampangan Chicken Asado tells a unique culinary story. Though its name derives from the Spanish word “asar” (meaning to grill), this dish evolved far from its namesake to become something distinctly Filipino, particularly in Pampanga, the country’s culinary capital.
In Pampanga’s vibrant food scene, two versions of asado emerged over time. The first, influenced by Chinese traders, features sweet-salty notes and warm spices like star anise. However, it’s the native Kapampangan version, known as “asado de carajay,” that has become a household staple. This version showcases the region’s masterful balance of sour and savory flavors, using local calamansi instead of imported citrus.
What sets Kapampangan Chicken Asado apart is its ingenious use of liver spread – a post-World War II addition that transformed the dish. This ingredient, which became widely available during the American period, adds a rich depth that’s now considered essential to authentic Kapampangan asado. Unlike other tomato-based Filipino dishes like menudo or mechado, asado’s signature tangy-savory sauce has a distinct consistency and flavor profile that comes from this clever incorporation of liver spread.
Today, this dish represents how Kapampangan cooking often elevates simple ingredients through technique and timing. The careful sequencing of marinating, browning, and braising creates layers of flavor that have made this dish a favorite at family gatherings and fiestas. While every Kapampangan household may have its own version, the core elements of calamansi, tomato sauce, and liver spread remain consistent, proving how some culinary innovations become beloved traditions.
