Chicken Asado Recipe

Chicken Asado has slowly become one of those dinners I make whenever I want something comforting without spending my entire evening in the kitchen. The first time I tasted this style of chicken, I honestly expected something heavy and sweet. Instead, I got this rich tomato-based sauce with just enough tang from fresh lemon to keep every bite interesting. That surprised me in the best way.

I also love that this version has Filipino roots, especially from Pampanga, where it’s known for using tomato sauce instead of the darker sauce many people associate with asado. That simple difference completely changes the personality of the dish. It’s bright, savory, slightly tangy, and incredibly good over a bowl of warm rice.

I’ve made this recipe enough times to stop measuring every little thing. Some nights I let the chicken marinate longer because I get distracted. Other times I rush it. Somehow it still turns out satisfying. That’s probably why I keep coming back to it.

One little thing that completely changed the flavor for me was adding butter while building the sauce. It sounds simple, but it softens the acidity of the tomatoes and gives everything a richer finish without making the dish feel too heavy.

Ingredients I Used for the Recipe

• 2 pounds chicken, cut into serving pieces – the main ingredient that becomes tender while simmering in the sauce.
• 1/4 cup lemon juice – adds freshness and gives the sauce its gentle tang.
• 2 tablespoons soy sauce – brings salty, savory depth to balance the tomatoes.
• 1/4 cup butter – creates a richer, smoother sauce with extra flavor.
• 1 1/2 cups tomato sauce – forms the heart of the dish and gives it its signature color.
• 1 large onion, diced – cooks down into natural sweetness that blends into the sauce.
• 2 dried bay leaves – add a subtle earthy aroma while simmering.
• 2 large potatoes, quartered – soak up the flavorful sauce and make the meal more filling.
• 1/2 teaspoon salt – seasons the chicken from the beginning.
• 1/2 teaspoon ground black pepper – adds gentle warmth without making the dish spicy.
• 3/4 cup cooking oil – used for pan frying the chicken before simmering.

How to Make Chicken Asado?

Step 1 – Season the Chicken

I start by rubbing the chicken pieces with salt and black pepper. Then I leave them alone for about 30 minutes. Waiting isn’t always fun, but this little step helps the seasoning work its way into the meat instead of just sitting on the outside.

I’ve skipped this once or twice when I was short on time, and while dinner was still good, it definitely tasted better when I planned ahead.

Step 2 – Pan Fry Until Lightly Brown

I heat the cooking oil over medium heat and fry each chicken piece for around 3 to 5 minutes on each side. I’m not trying to cook it completely here. I just want a little golden color because it adds another layer of flavor before everything simmers together.

Once browned, I transfer the chicken onto a plate and let it rest while I work on the sauce.

Step 3 – Build the Base

In another cooking pot, I melt the butter first. As soon as it’s melted, I toss in the diced onion and cook until it becomes soft and fragrant. Then I add the dried bay leaves and let them cook for about a minute.

This part always smells incredible. Butter and onions are one of those combinations that instantly make my kitchen feel cozy.

Step 4 – Add the Sauce Ingredients

Next comes the tomato sauce. I pour it into the pot and bring everything to a gentle boil before adding the soy sauce and lemon juice. After stirring well, I let the sauce simmer for about 5 to 7 minutes.

The sauce starts out looking simple, but those few minutes help everything blend together into something much richer than you’d expect.

Step 5 – Simmer the Chicken

I return the fried chicken to the pot and spoon the sauce over every piece. Then I cover the pot and let everything simmer for around 10 minutes.

This is where the chicken starts soaking up all those flavors. I usually peek once or twice because I can’t help myself, even though keeping the lid closed is probably the smarter move.

Step 6 – Cook the Potatoes

After the chicken has simmered, I add the quartered potatoes and continue cooking for another 7 to 12 minutes until they’re fork tender.

I like adding the potatoes later because they hold their shape better. If they go in too early, they sometimes become softer than I like.

Step 7 – Serve While It’s Hot

Once everything is cooked through, I turn off the heat and let the dish sit for a couple of minutes before serving.

For me, Chicken Asado belongs beside freshly cooked rice. The sauce is too good to leave behind, and I usually end up spooning every last bit over my plate.

A Few Things I Learned After Making It More Than Once

I used to think tomato sauce alone would make this taste similar to other tomato-based chicken recipes. It really doesn’t. The butter, lemon juice, and soy sauce work together in a way that gives the dish its own personality.

I also learned that browning the chicken first is worth the extra pan to wash later. I tried tossing everything directly into the pot once, hoping to save time, and while dinner was perfectly edible, the flavor wasn’t nearly as satisfying.

Another thing I appreciate is how forgiving this recipe is. If the sauce thickens too much, a splash of water fixes it. If it’s thinner than I want, a few extra minutes of simmering usually solves the problem.

Leftovers might actually be my favorite part. The next day, the chicken seems to absorb even more of the sauce, and somehow the potatoes taste even better. That’s rare for potato dishes, but it works here.

Tips

• Let the chicken rest with the salt and pepper for at least 30 minutes before cooking.
• Pan fry over medium heat so the chicken browns without burning.
• Don’t skip the butter. It gives the sauce a smoother, richer finish.
• Simmer gently instead of boiling hard to keep the chicken tender.
• Add the potatoes toward the end so they don’t fall apart.
• Taste the sauce before serving and adjust the salt only if needed since soy sauce already adds seasoning.
• Serve with hot steamed rice because the sauce deserves something that can soak it up.
• Store leftovers in the refrigerator and reheat gently for another easy meal.

Nutrition Information

The nutrition values will vary depending on the exact chicken pieces used and how much oil remains after frying. For one serving, you can generally expect approximately:

• Calories: about 470-520
• Protein: 34 g
• Carbohydrates: 16 g
• Fat: 30 g
• Saturated Fat: 10 g
• Cholesterol: 130 mg
• Sodium: 720 mg
• Fiber: 2 g
• Sugar: 6 g
• Potassium: 780 mg

Every time I make Chicken Asado, I’m reminded that great comfort food doesn’t need a long ingredient list or complicated techniques. It just needs a handful of ingredients that work well together and enough patience to let everything simmer. This recipe has earned a permanent spot in my meal rotation because it’s dependable, full of flavor, and somehow feels special even on an ordinary weeknight. I never seem to get tired of it, and judging by how quickly the pot empties, nobody else around my table does either.

Print Recipe

Chicken Asado Recipe

Author: Kelsey Perez Cooking Method: Frying, Simmering Cuisine: Filipino Courses: Dinner, Lunch

Difficulty: easy Prep Time 40 mins Cook Time 40 mins Rest Time 5 mins Total Time 1 hr 25 mins

Cooking Temp: 175  C Servings: 4 Estimated Cost: $ 18 Calories: 495

Best Season: Spring, Summer, Fall, Winter

Description

Chicken Asado is a comforting Filipino-style chicken dish simmered in a rich tomato sauce with soy sauce, fresh lemon juice, butter, onions, bay leaves, and tender potatoes. The chicken is first browned for extra flavor, then slowly cooked until juicy and coated in a savory, slightly tangy sauce that's perfect served over steamed rice.

Ingredients

Servings

For the Chicken Asado

• 2 pounds chicken (cut into serving pieces)
• ¹⁄₄ cup lemon juice (freshly squeezed)
• 2 tbsp soy sauce
• ¹⁄₄ cup butter
• 1 ¹⁄₂ cups tomato sauce
• 1 large onion (diced)
• 2 dried bay leaves
• 2 large potatoes (quartered)
• ¹⁄₂ tsp salt
• ¹⁄₂ tsp ground black pepper
• ³⁄₄ cup cooking oil (for frying)

Instructions

1. Season the chicken with salt and black pepper. Let it rest for 30 minutes.
2. Heat the cooking oil over medium heat and fry the chicken pieces for 3 to 5 minutes per side until lightly browned.
3. Transfer the browned chicken to a plate and set aside.
4. In a separate pot, melt the butter. Add the diced onion and cook until softened. Stir in the bay leaves and cook for 1 minute.
5. Pour in the tomato sauce and bring it to a gentle boil. Add the soy sauce and lemon juice, then simmer for 5 to 7 minutes.
6. Return the browned chicken to the pot. Spoon the sauce over the chicken, cover, and simmer for about 10 minutes.
7. Add the quartered potatoes and continue cooking for 7 to 12 minutes, or until the potatoes are tender and the chicken is fully cooked.
8. Remove from the heat and let the Chicken Asado rest for 5 minutes before serving with steamed rice.

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 495kcal

% Daily Value *

Total Fat 30gg47%

Saturated Fat 10gg50%

Trans Fat 0gg

Cholesterol 130mgmg44%

Sodium 720mgmg30%

Potassium 780mgmg23%

Total Carbohydrate 16gg6%

Dietary Fiber 2gg8%

Sugars 6gg

Protein 34gg68%

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Calcium 4 mg

Iron 12 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

• Brown the chicken first. This creates deeper flavor before simmering.
• Don't skip the butter. It balances the tomato sauce and creates a richer finish.
• Add potatoes near the end. This keeps them from becoming overly soft.
• Serve with steamed rice. The flavorful sauce is perfect for spooning over rice.
• Leftovers taste even better. Refrigerate for up to 3 days and reheat gently.

Keywords: chicken asado, Filipino chicken recipe, tomato chicken, chicken with potatoes, easy chicken dinner, Pampanga chicken asado, chicken in tomato sauce