Filipino Chicken Asado

Chicken marinated in soy sauce and citrus juice, pan-fried and simmered in a  sauce made of onions, garlic and tomatoes.  This version of the dish uses fresh tomatoes instead of tomato sauce which, in my opinion, results in a tastier sauce.
Course Main Course
Cuisine Chinese, Filipino
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6 people
Author Maria


  • 1 lb Chicken parts – can use parts with bones like thighs or wings or skinless thighs if preferred
  • 1 tbsp soy sauce
  • 2 tbsp cooking oil - extra virgin olive oil if available
  • 1/2 cup to 1 cup chicken broth
  • 1 pc medium white onion chopped
  • 3 cloves garlic minced
  • 2 pcs medium tomatoes chopped (make 1 cup)
  • 1 tsp turmeric


  • 3 tbsp Juice of 4 calamansi or 1 big lemon
  • 3 tbsp soy sauce


  1. Marinate chicken parts in soy sauce and citrus juice Chill in the refrigerator for 2 hours.

  2. In a medium deep frying pan, heat cooking oil.

  3. Pan fry chicken parts, 5 minutes on each side. Set aside.

  4. In remaining oil, saute white onions, bay leaf, garlic, and tomatoes.Cook for about 4 minutes.

  5. Add 1 tbsp soy sauce, 2 tsp sugar.

  6. Return chicken to pan. Add ½ cup broth and 1 tsp turmeric. Simmer for 10 to 12 minutes until chicken is cooked.

  7. Serve with warm rice.