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Chicken Asado

by Pauline De Mesa
Chicken | March 1, 2019

Hailing from the province of Pampanga, this classic Filipino dish is easy to make along with its simple ingredients. The Chicken Asado’s sauce is thick and flavorful as it’s boiled with rice washing along with white vinegar, garlic and onions. Serve this whole chicken on a platter, surely this dish will be the dinner spotlight.

Recipe by Maia Yambao-Lopez

Ingredients :

5 servings
1 Whole chicken
2 cup Rice washing, or hugas bigas
1 cup Heinz distilled white vinegar (brand very important)
0.5 kg Small potatoes, unpeeled
3 pc Whole onions, peeled
3 Whole garlic heads
Salt and pepper, to taste
Rock salt, for cleaning the chicken
Cooking oil

Procedure :

  • 1
    To clean the chicken:With a small handful of rock salt, rub the chicken all over, getting rid of any loose skin, pinfeathers, and dirt. Rinse chicken well, inside and out, and then rub about 1 tbsp of salt inside the chicken and let it rest. Set chicken aside.
  • 2
    Peel the onions and slice them in half. Slice the garlic heads crosswise, exposing the garlic segments.
  • 3
    In a big kawali, heat enough oil to reach halfway up the chicken when you put it in.
  • 4
    Fry the onions and the garlic quickly, being careful not to brown them all the way through. Remove and set aside.
  • 5
    In the same oil, over high heat, quickly fry all sides of your chicken until you reach a nice golden brown color. Be careful not to cook the chicken all the way through!
  • 6
    Turn off the flame, and carefully remove the cooking oil from the pan until you only have about 2 Tbsps left. Do not change woks and do not remove the bits at the bottom.
  • 7
    Turn heat to low and carefully lower browned chicken breast side down into the wok. Pour in the rice washing and bring to a boil.
  • 8
    Add the vinegar, potatoes, fried onions, and garlic. Season with salt and pepper.
  • 9
    Turn heat to low and let chicken stew in this mixture, uncovered for 2 hours. It is important that it is left uncovered as the sauce needs to evaporate and thicken. Remove to a platter and serve immediately.