Chickenasado Recipes

CHICKEN ASADO RECIPE

Steps:

• Sprinkle salt and ground black pepper to the chicken, then rub the ingredients and leave it for about 20 minutes.
• Apply heat in a frying pan, pour the Canola cooking oil, then fry the chicken. When all the chicken slices are cooked, set aside.
• In a separate frying pan, apply heat and melt the butter.
• When the butter is fully melted, add and saute the onions until it becomes soft.
• Add the bay leaves and saute for a minute.
• Pour the tomato sauce, stir, then bring to a boil.
• When it started to boil, add the soy sauce, then stir.
• Add the sliced potatoes.
• Add the calamnsi juice and stir.
• Cover the frying pan and simmer for 12 minutes.
• Add the pan fried chicken slices, then mix the chicken to the sauce and simmer for another 5 minutes.
• When the potato is already soft turn off the heat and serve while its hot.

CHICKEN ASADO

Steps:

• In a bowl, combine chicken, calamansi juice, soy sauce, onions, garlic, and pepper. Massage marinade on meat and marinate for about 20 to 30 minutes.
• Drain chicken, squeezing meat and aromatics to extract liquid. Reserve marinade.
• In a skillet or wide pan over medium heat, heat oil. Add potatoes and cook until lightly browned and cooked through. With a slotted spoon, remove from pan and drain on paper towels. Keep warm.
• Remove excess oil from pan except for about 2 tablespoons. Add chicken, onions, and garlic. Cook, stirring occasionally until chicken is lightly browned and onions and garlic are softened.
• Add reserved marinade and bring to a boil for about 2 to 3 minutes.
• Add tomato sauce, water, and bay leaf. Bring to a boil.
• Lower heat, cover, and cook for about 30 to 40 minutes or until chicken is cooked through and sauce is reduced. Skim the sauce of rendered fat as needed.
• Add liver sauce and stir to distribute. Continue to cook for another 1 to 2 minutes or until sauce is thickened.
• Season with salt to taste. Transfer onto a serving platter and garnish with potatoes. Serve hot.

POLLO ASADO

Steps:

• In a bowl, combine the olive oil, orange juice, lemon juice, lime juice, salt, pepper and garlic cloves. Whisk together.
• Place the chicken legs, juiced pieces of fruit and quartered onions in large plastic bags or a bowl. Pour the marinade over the top, tossing to combine. Cover with plastic wrap (if using bowl) or seal the bag up and marinate for at least 2 hours ... several hours is better. Toss a few times during the marinating process.
• Preheat a grill. Grill the chicken legs until cooked all the way through, turning occasionally so the chicken is cooked on all sides, 10 to 12 minutes.
• Separate the tortillas into 2 piles of 16, and then wrap each pile in foil and warm over the grill for 10 to 15 minutes.
• Serve the chicken legs with the warm tortillas, pico de gallo, refried beans and chipotle salsa.

POLLO ASADO

Steps:

• Place onion, olive oil, lime juice, vinegar, cumin, garlic, red peppers, sea salt, and black pepper in a blender. Blend until smooth. Place chicken in a container or resealable plastic bag and pour marinade on top; toss to coat. Marinate in the refrigerator for 2 to 24 hours.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Grill chicken until no longer pink in the centers, 6 to 7 minutes per side, depending on thickness. An instant-read thermometer inserted into the centers should read at least 165 degrees F (74 degrees C).

CHICKEN ASADA

Steps:

• 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.

CHICKEN ASADO

Steps:

• Place chicken in a large pot.
• add all ingredients
• bring to boil cover and simmer for 1 hour or until tender.
• serve over top of potatoes or rice.
• Note: For Gluten free use gluten free soy sauce and gluten free tomatoes.

MOJO ROAST CHICKEN (POLLO ASADO)

Steps:

• Heat the olive oil in a small saucepan over medium-high heat until very hot. While the oil heats, mash the cumin, salt, oregano, and garlic together into a paste in a heat-proof bowl; whisk the hot oil into the paste. Allow the mixture to cool slightly. Add the lime juice and orange juice; stir. Place the chicken in a large sealable bag; pour the marinade over the chicken and shake to assure an even coating. Refrigerate at least 4 hours, up to overnight.
• Preheat an oven to 375 degrees F (190 degrees C). Arrange the marinated chicken in a roasting pan.
• Bake the chicken in the preheated oven until no longer pink at the bone and the juices run clear, about 1 hour. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 180 degrees F (82 degrees C).