Chicken Asado

Discover the unique fusion of Filipino and Chinese flavours in Chicken Asado. Tender chicken in a savory marinade, with a burst of umami goodness. A Filipino favorite like no other. Chicken Asado is a Filipino dish of succulent chicken legs and thighs simmered in a flavourful blend of tomato sauce, calamansi juice, soy sauce, and aromatic pices

When it comes to Filipino cuisine, one cannot overlook the tantalizing flavours and vibrant dishes that grace the dining tables. Among the array of mouthwatering delicacies, Chicken Asado holds a special place. This Filipino dish, with its tender chicken pieces bathed in a savory sauce, is a true delight for the senses, I know it may look like an Afritada but trust me the similarity ends there. Join me on a culinary adventure as we dive into the depths of Chicken Asado and uncover the secrets behind its exquisite taste.

Chicken Asado is a dish that reflects the fusion of Filipino and Chinese culinary influences. With its roots in Chinese braising techniques, the dish has evolved over time to incorporate local flavours and ingredients, resulting in a uniquely Filipino rendition. This harmonious blend of cultural influences gives Chicken Asado its distinctive character.

At the heart of Chicken Asado lies the flavourful marinade that infuses the chicken with its delicious taste. The marinade typically consists of a combination of soy sauce, calamansi juice (or lemon juice), garlic, and spices. This blend of ingredients creates a savory and tangy profile that enhances the natural flavours of the chicken. Marinating the chicken for an adequate amount of time allows the flavours to permeate the meat, resulting in a tender and succulent texture.

While the marinated chicken takes centre stage, Chicken Asado often incorporates additional ingredients to enhance its taste. Luscious dollops of liver spread, and cubed potatoes contribute to a delightful medley of textures and flavours. These vegetables not only add depth and complexity to the dish but also provide a balanced contrast to the savory chicken.

As you take your first bite of Chicken Asado, you’ll be greeted by a symphony of flavours dancing on your palate. The tender chicken, infused with the savory marinade, delivers a burst of umami goodness. The medley of vegetables adds a delightful crunch, while the tanginess from the calamansi or lemon juice balances the richness of the dish. Every mouthful is a testament to the culinary mastery behind this Filipino favorite.

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Chicken Asado

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 5 reviews
  • Author: Raymund
  • Prep Time: 15 mins
  • Cook Time: 50 mins
  • Total Time: 1 hour 5 mins
  • Yield: 6 1x
  • Category: Main Course
  • Cuisine: Filipino


Chicken Asado is a Filipino dish of succulent chicken legs and thighs simmered in a flavourful blend of tomato sauce, calamansi juice, soy sauce, and aromatic spices


Units Scale
  • 1 1/2 kg chicken legs and thighs
  • 2 large potatoes, cubed
  • 400 g tomato puree
  • 1/2 cup calamansi juice or lemon juice
  • 1 cup chicken stock
  • 4 tbsp soy sauce
  • 4 pcs bay leaf
  • 2 tbsp liver spread
  • 1 onion, thinly sliced
  • 6 cloves garlic, minced
  • salt, to taste
  • freshly ground black pepper, to taste
  • oil for cooking


  1. In a large bowl, combine the calamansi juice (or lemon juice), soy sauce, salt, and freshly ground black pepper. Add the chicken pieces to the marinade, ensuring they are well coated. Cover the bowl and let the chicken marinate for at least an hour to allow the flavours to penetrate.
  2. Remove chicken from marinade, reserve the liquid.
  3. Heat a large skillet or pan over medium heat. Add oil and sear the marinated chicken pieces until browned on all sides. Once seared, remove the chicken from the pan and set aside.
  4. In the same skillet, add a bit more oil if needed. Sauté the sliced onions and minced garlic until fragrant and translucent.
  5. Return the seared chicken to the skillet with the cubed potatoes, sautéed onions and garlic, and reserved marinade. Stir to combine.
  6. Add the tomato puree and chicken stock to the skillet, ensuring that the chicken is well-covered with the sauce. Toss in the bay leaves for added flavour.
  7. Bring the mixture to a simmer. Cover the skillet and let it cook over low heat for about 30 minutes, or until the chicken is tender and fully cooked. Stir occasionally to prevent sticking.
  8. Once the chicken is tender, add the liver spread to the skillet. Stir gently to incorporate the ingredients. Cover the skillet again and continue cooking for about 10 minutes.
  9. Taste the sauce and adjust the seasoning with salt and freshly ground black pepper according to your preference. Turn the heat off.
  10. Transfer the Chicken Asado to a serving platter, serve hot with steamed rice and enjoy!


12 Responses

  1. A budget friendly and delicious dish!

  2. Wow. It’s beautiful!

  3. Raymund, this looks truly delicious and quite succulent. As always, I appreciate the host or of the dish and how it came to be.

  4. Eha says:

    A familiar and beloved dish ‘done’ a little differently . . . will love to try!

  5. Neil says:

    Looks delicious Raymund! That sauce is making my mouth water.

  6. Michelle says:

    So much delicious flavors mingling in the sauce! Perfect comfort food!

  7. suituapui says:

    Probably would be nice with pork – sounds simlar to the Chinese sweet and sour dish.

  8. So many delicious recipes live in the fusion between 2 cultures. This one is another perfect example – it sounds delicious, Raymund!

  9. Hannah says:

    A beautiful and flavor example of fusion done right! I love the harmonious blending of cultures all in one bowl.

  10. I love fusion – it’s always fascinating how different cuisines could create something unique and fun! I’ve never had Chicken Asado, but when it’s a bit fresher outside, I should make it.

  11. Varnamala says:

    I made this recipe and found it to be very delicious!! I am making it for the 2nd time today!!

  12. I make it with beef short ribs or Ox tail and beef stock.

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