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.
Ingredients
Scale
Chicken and Marinade
- 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)
Cooking and Sauce
- 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)
Vegetables
- 2 medium Potatoes (cubed)
- 2 Bell Peppers (mixed colors, sliced)
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
Nutrition
- Serving Size: 1 cup (approx. 200g)
- Calories: 320 kcal
- Sugar: 5 g
- Sodium: 850 mg
- Fat: 14 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 8.5 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 3 g
- Protein: 28 g
- Cholesterol: 85 mg
Keywords: Filipino Chicken Asado, Chicken Stew, Tomato Soy Glaze, Filipino Stew, Chicken Thighs Recipe, Tangy Chicken, Comfort Food, Filipino Cuisine
