Name: Filipino Chicken Asado Stew with Tangy Tomato Soy Glaze Magic
Prep time: 15 min
Cook time: 50 min
Total time: 3 h 5 min
Cuisine: Filipino
Ingredients: 1 kg Chicken Thighs (skinless); 1/2 cup Soy Sauce (or tamari for gluten-free); 1/4 cup Lemon Juice (calamansi juice preferred); 3 Bay Leaves; 4 cloves Garlic (freshly minced); 1/2 teaspoon Black Pepper; 1 Star Anise (optional); 2 tablespoons Cooking Oil (vegetable or canola oil); 1 large Onion (chopped, sweet onion preferred); 1 cup Tomato Sauce; 2 tablespoons Oyster Sauce (or mushroom sauce for vegetarian); 1 tablespoon Sugar (adjust to taste); 3 cups Water (adjust for consistency); 2 medium Potatoes (cubed); 2 Bell Peppers (mixed colors, sliced)

Jump to Recipe

If you’re searching for a soulful, cozy dish that bursts with layers of vibrant flavor, let me introduce you to the irresistible Filipino Chicken Asado Stew infused with the unforgettable Filipino Chicken Asado Stew with Tangy Tomato Soy Glaze Magic. This dish masterfully combines tender chicken thighs, a tangy and savory tomato soy glaze, and the subtle warmth of spices that create a celebration in every bite. It’s comfort food elevated, perfect for sharing at family dinners or impressing friends with a hearty meal packed full of Filipino flair and kitchen magic.

o Stew with Tangy Tomato Soy Glaze Magic Recipe - Recipe Image

Ingredients You’ll Need

The secret to nailing the bold yet balanced flavors of this stew lies in its simple but carefully chosen ingredients. Each one plays a crucial role—adding depth, tang, or richness—resulting in that signature Filipino Chicken Asado Stew with Tangy Tomato Soy Glaze Magic you’ll fall in love with.

1 kg Chicken Thighs: Skinless is great to keep it lighter while staying juicy and tender.
1/2 cup Soy Sauce: The backbone for that salty-sweet umami punch; swap with tamari if you want gluten-free.
1/4 cup Lemon Juice: Use calamansi if you can find it, for an authentic bright citrus zing.
3 Bay Leaves: Adds subtle herbal notes to round out the flavors.
4 cloves Garlic: Freshly minced for that aromatic punch.
1/2 teaspoon Black Pepper: Adjust according to your spice preference.
1 Star Anise (optional): Adds a hint of sweetness and exotic depth.
2 tablespoons Cooking Oil: Vegetable or canola oil works perfectly for sautéing.
1 large Onion: Sweet onion is best to lend natural sweetness and a tender bite.
1 cup Tomato Sauce: The heart of the tangy tomato soy glaze that makes this stew sing.
2 tablespoons Oyster Sauce: Adds richness; mushroom sauce is a brilliant vegetarian swap.
1 tablespoon Sugar: Balance the acidity with a touch of sweetness; adjust as you prefer.
2 medium Potatoes: Cubed for added texture and to absorb those luscious flavors.
2 Bell Peppers: Use a mix of colors to make the dish visually stunning and juicy.
3 cups Water: Adjust to achieve the perfect stew consistency.

How to Make Filipino Chicken Asado Stew with Tangy Tomato Soy Glaze Magic

Step 1: Marinate the Chicken

Start by marinating the chicken thighs in soy sauce, lemon juice, bay leaves, minced garlic, black pepper, and star anise. This is where the magic begins—giving the meat a deep, punchy flavor that seeps all the way through. Ideally, let it rest for at least 2 hours or overnight, so each bite bursts with that signature tangy richness.

Step 2: Brown the Chicken

Heat your cooking oil over medium heat in a large pot. Remove the chicken from the marinade, but don’t toss that flavorful liquid yet—we’ll use it later. Brown the chicken on each side until golden and just caramelized, about 4 to 5 minutes per side. This step seals in the juices and adds a lovely depth of flavor.

Step 3: Sauté Aromatics

Using the same pot, toss in chopped onions and garlic and sauté them in the leftover oil and fond (those tasty browned bits left behind). Cook until soft and golden, about 5 minutes, which brings natural sweetness and invites incredible aroma to the whole kitchen.

Step 4: Build the Tangy Tomato Soy Glaze

Now, stir in the tomato sauce, reserved marinade, and oyster sauce. Cooking this mixture for a few minutes helps the flavors come together harmoniously, forming the essence of your Filipino Chicken Asado Stew with Tangy Tomato Soy Glaze Magic, rich with tangy, savory goodness.

Step 5: Simmer the Chicken

Return the browned chicken thighs into the pot, cover them, and cook for about 5 minutes to meld the flavors. Then add water and sugar, stir well, cover again, and let it simmer for 10 minutes. The chicken gets beautifully tender and infused with the glaze’s magic.

Step 6: Add Potatoes and Peppers

Add the cubed potatoes to the simmering stew and cook for another 15 minutes until tender. Toss in the bell peppers during the last 10 minutes to keep their vibrant colors and slight crunch, rounding off the dish’s appeal beautifully.

Step 7: Final Check

Give the stew a taste and adjust seasoning if needed—perhaps a little more sugar or soy sauce depending on your perfect balance. Serve it piping hot, ready for the applause it deserves!

How to Serve Filipino Chicken Asado Stew with Tangy Tomato Soy Glaze Magic

Garnishes

Bring your stew to life with a sprinkle of fresh chopped green onions or cilantro to add a burst of color and fresh flavor. A drizzle of a little extra soy sauce or a squeeze of calamansi right before serving can take the experience even higher. Don’t forget a light sprinkle of toasted garlic chips for crunch and aroma!

Side Dishes

This stew loves a simple, fluffy bed of steamed white rice to soak up every drop of that incredible glaze. For added texture, serve alongside garlic fried rice or a crunchy side salad with vinaigrette to balance the stew’s sweetness and richness perfectly.

Creative Ways to Present

Serve the stew family-style in a rustic clay pot or a deep ceramic bowl to keep it warm and welcoming. For a fun twist, spoon portions into mini bread bowls or puff pastry shells—it’s a playful way to enjoy the tangy glaze alongside a tender bite of chicken and veggies.

Make Ahead and Storage

Storing Leftovers

After your feast, store leftovers in an airtight container in the refrigerator. The flavors actually deepen as it rests overnight, making your next meal even better. Use within 3 to 4 days for best taste and safety.

Freezing

This dish freezes beautifully. Portion into freezer-safe containers, leaving a bit of headspace for expansion, and freeze for up to 3 months. When you’re ready to enjoy it again, thaw overnight in the refrigerator before reheating.

Reheating

Reheat gently on the stovetop over low heat, stirring occasionally to prevent sticking. Add a splash of water if needed to loosen the sauce. Alternatively, microwave in short bursts, stirring in between to warm evenly without drying out the chicken.

FAQs

Can I use other cuts of chicken besides thighs?

Absolutely! Chicken thighs are preferred for their tenderness and flavor, but you can use drumsticks or even breast meat. Just keep in mind breast meat cooks faster and can dry out, so adjust cooking time accordingly.

Is there a vegetarian version of the Filipino Chicken Asado Stew with Tangy Tomato Soy Glaze Magic

Yes! Substitute the chicken with hearty vegetables like mushrooms or tofu, and swap oyster sauce with mushroom sauce or a vegan alternative to keep that savory umami depth.

What can I use if I don’t have calamansi or lemon juice?

Lime or a mix of lemon and a touch of orange juice work well as substitutes, bringing the needed citrus tang to brighten the stew.

How spicy is this stew?

The classic version isn’t spicy at all, focusing instead on tangy and savory flavors. Feel free to add chopped chili or hot sauce to kick it up if you love a bit of heat.

Can I make this stew in a slow cooker?

Yes! After marinating and browning the chicken, transfer everything to the slow cooker and cook on low for 4 to 6 hours. Add potatoes and bell peppers during the last hour to maintain their texture.

Final Thoughts

This Filipino Chicken Asado Stew with Tangy Tomato Soy Glaze Magic is one of those dishes you’ll find yourself craving again and again, whether for a cozy night in or a gathering with loved ones. It’s a comforting, flavorful hug in a bowl that celebrates Filipino flavors with a timeless appeal. Give it a try, and let it become a beloved staple on your table—you won’t regret filling your home with these warm, tangy, and deeply satisfying aromas.

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Filipino Chicken Asado Stew with Tangy Tomato Soy Glaze Magic

★★★★★

5.2 from 7 reviews

Author: Rafael
Total Time: 2 hours 65 minutes (including marinating time)
Yield: 6 servings 1x
Diet: Halal

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Description

Filipino Chicken Asado Stew is a flavorful and comforting dish featuring tender chicken thighs simmered in a tangy tomato soy glaze with aromatic spices and vegetables. This hearty stew balances savory, sweet, and tangy flavors, making it a perfect meal served with steamed rice. The use of soy sauce, lemon juice, bay leaves, and garlic creates a uniquely delicious magic in every bite.

Instructions

Marinate the Chicken: In a large bowl, combine the soy sauce, lemon juice, bay leaves, minced garlic, black pepper, and star anise. Add the chicken thighs and coat well. Cover and refrigerate for at least 2 hours, preferably overnight to allow deep flavor infusion.
Sear the Chicken: Heat cooking oil in a large pot over medium heat. Remove chicken from the marinade, reserving the marinade for later use. Brown the chicken thighs for 4–5 minutes on each side until golden brown. Remove and set aside.
Sauté Aromatics: Using the same pot, add the chopped onion and garlic. Cook for about 5 minutes until they soften and turn golden, stirring occasionally to prevent burning.
Create the Sauce Base: Pour in the tomato sauce along with the reserved marinade and oyster sauce. Stir and cook for 2–3 minutes, allowing the flavors to meld and the sauce to slightly thicken.
Simmer the Chicken: Return the browned chicken to the pot. Cover and cook for 5 minutes to let the chicken absorb the sauce.
Add Water and Sweeten: Add the water and sugar to the pot. Stir well, cover, and let it simmer for 10 minutes. Adjust sweetness according to taste.
Incorporate Potatoes: Add the cubed potatoes into the stew. Continue simmering, uncovered or partially covered, for 15 minutes until potatoes are tender.
Add Bell Peppers: Stir in the sliced bell peppers during the last 10 minutes of cooking to maintain their color and slight crunch.
Final Serve: Once the chicken and vegetables are cooked through and the sauce is flavorful and slightly thickened, serve the stew hot with steamed rice for a complete meal.

Notes

You can substitute tamari sauce for soy sauce to make this dish gluten-free.
Using skinless chicken thighs keeps the dish lighter but leaves it juicy and tender.
Calamansi juice is traditional in Filipino cooking but lemon juice is a good substitute.
Adjust sugar amount based on your preferred level of sweetness.
For vegetarian option, replace chicken with firm tofu and oyster sauce with mushroom sauce.
Simmering times can be adjusted depending on the thickness of chicken thighs.
Serving with steamed jasmine or long-grain rice complements the stew well.

Prep Time: 15 minutes (plus 2 hours marinating time)
Cook Time: 50 minutes
Category: Main Course
Method: Stewing
Cuisine: Filipino