Chicken Asado

🛒 Ingredients

• Chicken Thighs (bone-in, skin-on) 1000 g · 1700 kcal
• Potatoes (medium, peeled, quartered) 400 g · 308 kcal
• Red Bell Pepper (sliced) 150 g · 47 kcal
• Green Bell Pepper (sliced) 150 g · 47 kcal
• Onion (large, chopped) 150 g · 60 kcal
• Garlic (cloves, minced) 30 g · 45 kcal
• Tomato Sauce (canned) 200 g · 50 kcal
• Soy Sauce 60 g · 30 kcal
• Calamansi Juice (or lemon juice) 30 g · 7 kcal
• Chicken Broth 200 g · 10 kcal
• Vegetable Oil 30 g · 270 kcal
• Bay Leaves 1 g · 0 kcal
• Black Peppercorns (whole) 1 g · 0 kcal

👨‍🍳 Instructions

1. In a large bowl, combine chicken pieces with 2 tbsp soy sauce, calamansi juice, and a pinch of black peppercorns; marinate for at least 30 minutes, or preferably longer in the refrigerator.
2. Heat vegetable oil in a large pot or Dutch oven over medium-high heat. Brown the marinated chicken pieces on all sides; remove chicken and set aside.
3. In the same pot, sauté chopped onion until softened, then add minced garlic and cook until fragrant.
4. Return the chicken to the pot, then add tomato sauce, remaining soy sauce, chicken broth, bay leaves, a pinch of sugar, and salt to taste.
5. Bring to a simmer, then add the quartered potatoes. Cover and cook over medium-low heat for 30-40 minutes, or until chicken and potatoes are tender.
6. Add sliced red and green bell peppers during the last 10 minutes of cooking; stir until they are crisp-tender.
7. Serve Chicken Asado hot with steamed white rice, garnishing with fresh green onions or cilantro if desired.