Pollo Asado De Carajay

There are many versions of this dish and I am cooking the one that I think is the best. Pollo Asado De Carajay is a Filipino dish with Spanish roots where chicken in a variety of sauce options is cooked in a vessel called “Carajay”


Pollo Asado de Carajay or if directly translated means Chicken Roasted or Grilled in a Wok, a named used by many dishes in the Philippines where chicken or any other meats are cooked in a “carajay together with a sauce either made with mushrooms and cream; paprika and soy sauce; and tomatoes and vinegar just to name some. What is strange is that either of these mentioned varieties does not call for roasting or grilling the chicken but instead they are cooked together with the sauce of choice, starting with a traditional Filipino cooking step called “gisa”. It might be the case during the old days but in these modern times, this step was never mentioned on recipes, probably to save time in preparing the dish.

Today, to be true to the dish’s name, I will add that process as grilling the chicken would definitely impart a nice flavour to the dish, giving it that smoky flavour you won’t get just by cooking it on a wok. But if you don’t have time to do that, it will be good either way.

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Pollo Asado De Carajay

  • Author: Raymund
  • Prep Time: 15 mins
  • Cook Time: 35 mins
  • Total Time: 50 mins
  • Yield: 6 1x
  • Category: Main Course
  • Cuisine: Filipino

Description

Pollo Asado De Carajay is a Filipino dish with Spanish roots where chicken in a variety of sauce options is cooked in a vessel called “Carajay”



Ingredients

Units Scale
  • 1 1/2 kg chicken legs and thighs
  • 250 g button mushrooms, sliced
  • 1 cup chicken stock
  • 400 g creamed corn
  • 3 tbsp cream
  • 1/4 cup soy sauce
  • 2 red onions, chopped
  • 4 cloves garlic, minced
  • freshly ground black pepper
  • salt
  • oil

Instructions

  1. Marinate chicken in soy sauce, set aside.
  2. Using a charcoal grill once charcoal is hot and amber grill chicken until both sides of the surface turns chargrilled. Remove from the grill then set it aside.
  3. In a large wok add oil then sauté garlic and onions, cook in low heat until onions are soft.
  4. Add the button mushrooms and stir fry or a minute.
  5. Add the chicken then pour the chicken stock and creamed corn, bring it to a boil then simmer in medium heat for 20 minutes or until chicken is cooked. Add the cream then cook for one more minute.
  6. Season with salt and freshly ground black pepper then serve.

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8 Responses

  1. It looks saucy and very moreish!

  2. Mushrooms and chicken pair up so nicely. The creamed corn sounds like an interesting addition, too. Delightful recipe — thanks.

  3. Chef Mimi says:

    I personally do not like creamed corn, but I love the other ingredients in this chicken dish!

  4. Michelle says:

    Looks so comforting over a bed of rice!

  5. suituapui says:

    Same as Chef Mimi, not into the corn. The chicken and the mushroom would be good enough for me.

  6. Hannah says:

    Can’t go too far wrong for any recipe that uses mushrooms! Definite comfort food right here.

  7. Chicken, mushrooms, and creamy sauce – yes, yes, yes! That’s my kind of chicken dish, and it looks great!

  8. Fantastic comfort food, Raymund!

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