Thursday, 30 January 2014

Chicken Asado with Pineapple Juice





I have been planning to cook asado for a long time but haven't had the chance until now.
Asado is one of those  Filipino stews that resembles another Filipino stew.  Chicken asado for once may be mistaken for afritada, but afritada has bellpepper in it and uses more tomatoes (ripe tomatoes, tomato paste, or tomato sauce) making the taste lean to the tomato-sour side. It may also be associated to adobo for those who decided to cook it leaning more to the savory side, but unlike adobo, this chicken asado uses only a small amount of soy sauce, it has no vinegar involved, and has tomatoes in it.

Asado like adobo comes in different variety in terms of flavor, from salty to savory to sweet and some with that tinge of tartness from the use of lemons or limes.  It also comes in different colors, dark brown, brown with a hint of orange, or orange with a hint of brown. Asado also varies in ingredients, not only when it comes to the usage of meat, there's pork, beef, chicken, and what-have-yous, but also in terms of the addition of pineapple juices, lime or lemon, and oyster sauce. Name your pick for your asado preference.

I picked this recipe and the resulting dish is a savory-sweet delight.  Like adobo, I will be experimenting on asado more in the coming days

CHICKEN ASADO w/ PINEAPPLE JUICE
( http://www.myfresha-licious.com)

Ingredients:

Chicken, thigh - 6
Tomato paste - 3 tbsp
Potatoes, sliced into large chunks
Garlic, crushed - 6 cloves
Onion, dice - 1 large
Bay leaves - 3 pcs
Black Pepper Powder
Black Peppercorn
Star Anise
Soy sauce - 3 tbsp
Pineapple Juice - 1 c
Brown Sugar - 1/4 c
Vegetable oil - 2 tbsp 
Salt to taste
Water - enough to cover the chicken

Cooking Procedure:

1. In a pot, mix soy sauce, pineapple juice, black pepper powder, and brown sugar.  Marinade the chicken for at least 6 hours or overnight.
2. Pour the water on the mixture then add the black peppercorn, star anise, and bay leaves. Bring to a boil.  Simmer for about 40 minutes under low fire. Add more water as needed.
3.  Toss in the potatoes and continue cooking until half of the liquids have evaporated.   Make sure that there is enough sauce left.
4.  Fry the chicken and potatoes in oil until each sides are browned
5.  In the same oil (remove half of it), saute the garlic and the onions.  Pour the tomato paste and the sauce and simmer.  Adjust taste by adding more salt.
6. Add the chicken and potatoes and simmer for about 5 minutes or until most of the liquids evaporated leaving only a small amount of thick sauce.





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