[Filipino] Chicken Asado

This is how I remember my mother in law taught me how to cook Chicken Asado.




  • 800g chicken pieces
  • 1/4 cup soy sauce (I used Coconut Brand)
  • juice of 1/2 lime (dayap, you can use lemon [1/4] or calamansi [2-3pcs])
  • 4 cloves garlic, minced
  • 1/2 onion, small, minced
  • 1/2 red bell pepper, small, chopped finely
  • 2 bay leaves
  • salt and pepper to taste


  • 1 small pack (115g) of tomato sauce (I used UFC Tomato Sauce Filipino Style)
  • 2 cloves garlic, minced
  • 1/2 onion, small, minced
  • 1/2 red bell pepper, sliced diagonally
  • 1 carrot, medium, sliced diagonally
  • 1 potato, medium, sliced diagonally
  • 500ml hot water
  • salt or fish sauce to taste
  • 2 tbsp grated cheddar cheese (optional)
  • 1/2 chicken cube (optional)
  • hotdogs (optional)


  1. If the chicken is too big, you can cut it into smaller pieces. Season the chicken with salt and pepper, set aside.
  2. In a bowl, combine the remaining marinade ingredients, when you taste the marinade it should taste a little tangy from the lime but at the same time you can also taste the soy sauce. Just enough balance of soy sauce and lime. You don’t want it to be too sour.
  3. Toss the chicken pieces in the marinade mixture, let sit in the fridge or in the counter for a minimum of 1 hour.
  4. When the chicken is ready, take out the chicken pieces and pan fry (or sangkutsa) over medium low heat until cooked. You can add a teaspoon of oil if you want to be sure that it won’t stick, but really, there’s no need for oil on this part. You will notice that as the chicken cooks slowly, the juices and the smell of the sauce will start to come out (my husband calls it “amoy fiesta” (smells like fiesta/party)). Strain the remaining marinade and add it to the chicken when that aroma comes out. Let it simmer for 2 minutes. Please keep an eye as the sauce can dry up quickly.
  5. On a separate pan, while your chicken is cooking, pan fry the carrots, bell pepper and potatoes over medium heat.Transfer to a plate and set aside.
  6. On the same pan used for the veggies, saute onion and garlic until fragrant, add the chicken pieces (not including the sauce) and cook again for 2 minutes on medium heat. Add the tomato sauce and cheese stir, then the water (make sure the water is hot). Bring to a boil Taste and season as needed.

    Add the hot water slowly, check the consistency while adding, we don’t want a soupy asado. If the sauce is too thick, thin it with HOT water.

  7. Lastly, add the vegetables and let simmer for 2 minutes and serve with hot rice.


Notes :

  • The chicken here in KSA is not as tasty as in the Philippines, that’s why I always add a little cube to enhance the taste. If you intend to add vetsin (msg) or magic sarap, there’s no need to add chicken cube.
  • Others add hotdogs, other’s don’t.
  • Additional of cheese is to add flavor to the sauce.
  • To thicken further the sauce, mash 2 pieces of potato with a fork and mix with the sauce.
  • If the sauce is too sour, add brown sugar.
  • Always adjust according to your own taste.

Let’s eat!



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