Kapampangan Chicken Asado (Asadong Manok)
Chicken Asado is a cherished Kapampangan braised dish where chicken pieces are marinated in calamansi juice and soy sauce, then simmered in a tomato-based sauce enriched with liver spread until tender. Distinguished from its Chinese-inspired counterpart by its tangy profile and signature sauce, this hearty dish features pan-fried potatoes and a rich gravy that's perfect for spooning over steamed rice. A testament to Pampanga's celebrated culinary heritage, Chicken Asado transforms simple ingredients into a remarkable combination of sour, savory, and umami flavors that exemplify Filipino home cooking at its finest.
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
- 1 cup water tubig
- 2 bay leaves dahon ng laurel
- 2 tablespoons liver 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, 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. 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, 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 (malambot na ang manok).
- Stir in 2 tablespoons liver 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
Nutrition
Calories: 520kcalCarbohydrates: 18gProtein: 38gFat: 35gSaturated Fat: 102gPolyunsaturated Fat: 75gMonounsaturated Fat: 161gTrans Fat: 0.1gCholesterol: 289mgSodium: 890mgPotassium: 232mgFiber: 3gSugar: 2gVitamin A: 272IUVitamin C: 25mgCalcium: 22mgIron: 4mg
Tried this recipe?Let us know how it was!