Filipino Chicken Asado

Thank you Julie of Foodie Friday for the feature of my Chicken Meatloaf Lasagna

Asado is a term used both for a range of barbecue techniques and the social event of having or attending a barbecue in Argentina, Uruguay, Paraguay, Chile and southern Brazil. In these countries asado is also the standard word for barbecue. An asado usually consists of beef alongside various other meats, which are cooked on a grill, called a parrilla, or open fire. It is considered a traditional dish in Argentina, Uruguay, Paraguay, Chile, and Brazil.

In Chile,the local version Cordero al palo (Whole Roast Lamb) is usually accompanied with pebre,a local condiment made from pureed herbs, garlic and hot peppers;in many ways similar to chimichurri.The dish is typical of the South of Chile and is served hot accompanied by various salad vegetables.A whole lamb is tied to a spit and is then roasted perpendicular on a wood fire.The preparation lasts around 5 hours since cooking must be constant and on a low heat. In Brazil, asado is called churrasco, and although the method of cooking is similar, it is seasoned with Brazilian spices. Charcoal is predominantly used instead of embers of wood, and Brazilians tend to cook the meat on skewers. In some places, the meat is seasoned with salt and a bit of sugar.In Mexico, there exists a similar tradition known as "parrilladas" which incorporates various marinated cuts of meat, including steaks, chicken, and sausages (longaniza, chorizo, and moronga being especially popular). These are all grilled over wood charcoal. Vegetables are also placed over the grill, especially green onions (cebollitas), nopales, and corn (elote).

In Argentina, Paraguay and Uruguay some alternatives are the asado al disco and asado al horno de barro, specially in the countryside. The recipe doesn't change, only the way of cooking. In the asado al disco the worn out disc of a plough is used. Being metallic and concave, three or four metallic legs are welded and with hot coal or lumber below its easily transformed into a very effective grill. Food is put in a spiral, in such a way that the fat naturally slips to the center, preserving the meat for being fried. Chili peppers and onions are usually put next to the edge, so that they gradually release their juices on the meat. The asado al horno de barro differs from tradition, as an horno (adobe oven) is used. These primitive ovens are a common view in Argentine estancias, and their primary function is to bake bread, but they are well suited for roasting meat. Pork suckling and, less commonly, lamb are served, as they are more unlikely to get dry. Though not technically a grill, it is a very traditional way of cooking that still requires the great skills of an asador and the gathering of family and friends, which are the essence of an Asado. Moreover, the smoky flavour and tenderness of these dishes are very appreciated.

This is not to be confused with asado in the Philippines which is a dish cooked in a sweet tomato-based stew that is usually accompanied by potatoes, carrots and other vegetables. Being true to its distinct East-meets-West cultural roots, Philippine asado is also used as a filling in siopao, a Philippine version of baozi. There is also Chinese asado in the Philippines, which really refers to dried sweetmeats as well as dried red-colored meats with sweet taste.Philippine version of baozi:Siopao (traditional Chinese: 燒包; Pe̍h-ōe-jī: sio-pau) is a Hokkien term for baozi, literally meaning steamed buns. It is also called salapaoin Thailand.It is a popular food item in the Philippines. It does not require utensils to eat and can be consumed on-the-go. Like baozi, there are severalsiopao stuffing varieties which could be either Asado or bola-bola that may use pork, chicken, beef, shrimp or salted duck eggs.

Asado is a very popular dish in the Philippines. Aside from Asado Siopao, it is also use as a mixed broth for beef noodle soup. Most often when you eat out, you will find asado in the list of menu. I particularly remember Asado as a way of cooking meat parts that are full of fats, the unwanted parts when pigs are slaughtered are combined together which turn out to be a great asado filling. In my kitchen I created my version of asado based from reading/research, what  I learned from others, based on what I heard and based on what I tasted. I would rather say that Asado is again a fusion food with chaos of taste.The essence of east meets west,that's how they described it...a purely spanish chinese fusion which in turn made by Filipinos adaptable to rice, buns, bread, dinner rolls or hot noodles.

Printable Recipe

Ingredients:

1 whole chicken cut into 12 parts about 1 kg or any chicken parts of your choice, marinated for 3 hours or overnight(preferably)
Marinate:

2 tbsp soy sauce

1/2 tbsp calamansi juice

2 tbsp rice wine

1 tsp ground black pepper

2 tbsp corn flour

1 tbsp sugar
Prepare the ff:

3/4 cup chopped fresh tomatoes

1/2 cup chopped onion

1/4 cup chopped or grated garlic

3 tbsp tomato paste

3 medium potatoes cut into medium cubes

2 pcs cinnamon bark

1/4 tsp oregano

1 tsp ground black pepper

1 bay leaf

2 cups beef broth

1 1/2 tsp salt.

1/4 cup olive oil and more
Direction:

In a saucepan, heat oil and brown the meat. Set aside.

Next, using the same saucepan, add oil, fry the cubed potatoes for 30 seconds. Set Aside.

Add some oil and saute onion, let it whilt and caramelized, then add garlic.

Once the aroma comes out, add the chopped tomatoes and saute until very soft.

Now add 3 tbsp tomato paste and saute the mixture for 5 minutes.

Then add the fried meat, 1/4 cup olive oil, 2 cups beef broth, bay leaf, cinnamon bark and oregano.

Once the sauce starts to boil, turn the heat to simmering mode.

Cover and cook for 25 minutes, stir every once in a while.

After 25 minutes, add the fried potatoes and cover again.

Cook for another 10 minutes then season  with salt and pepper.

After adding salt and pepper,simmer again for another 5 to 10 minutes. Now ready to serve 

Note: Originally Asado comes with beef meat but nowadays pork or chicken version is widely accepted. The beef version is being used for noodles.

Ay ya yay! Asado.. I wanted to use Pork but my son suggested Chicken. So here it is.. Filipino Chicken Asado. Its been a while since I cook this but still its great.. lets eat with rice, with bread or just the way it is just like my esposo did.

This is my first fair share, I enjoyed it with bread slices. The aroma is so good and it does taste good. I normally cooked in big batches then store in the fridge to enjoy anytime and any day of the week.

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