Thursday, March 17, 2011

Chicken Asado

There are a few reasons I love Filipino food. First, it tastes great. Second, it's so easy to make. Third, it's make-now-serve-later kind of food. (I think we can all get on board with that.) I got this recipe from my sister-in-law, Rose. Thank you!
Bone in chicken pieces (dark meat is best)
1 C. Soy sauce
1 C. Lemon or lime juice
2 Cans of diced tomatoes
1 tsp. Oregano
2 Cloves of minced garlic
You can also add onion or potato to this dish and it would be delicious.
Place all ingredients in deep sided electric/regular skillet. Cover with a lid, and cook over medium low-medium heat for about 2 ½ hours until it reduces to a thick sauce. About the consistency of spaghetti sauce. Stir periodically. If it's not thickening and dinner's around the corner, just remove the lid and simmer until it thickens. Serve over rice.
This dish can be stored on the counter top for a day or two. The soy sauce and the lemon juice act as preservatives. No joke! In the Philippines a lot of people don't have refrigerators. What a great solution to a problem. Now that being said, I do have a refrigerator so, I put the leftovers away. Now, if it accidentally gets left out overnight... it's probably fine.


1 comment:

Sam said...

This is Chicken ADOBO.

Chicken ASADO or Pollo Asado is a dish from Mexican cuisine.