CHICKEN ASADO

INGREDIENTS

• 3 pounds chicken, cut into serving parts
• ¼ cup calamansi juice
• ¼ cup soy sauce
• 1 onion, peeled and sliced thinly
• 3 cubes Dorot crushed garlic (thawed) or 3 garlic cloves, peeled and minced
• 2 large potatoes, peeled and sliced into ¼ inch thickness
• ¼ cup oil
• ¼ teaspoon pepper
• ½ cup tomato sauce
• 1 cup water
• salt to taste

INSTRUCTIONS

1. In a bowl, combine chicken, calamansi juice, soy sauce, onions, garlic, and pepper. Massage marinade onto meat and marinate for about 20 to 30 minutes. Drain chicken, squeezing meat and aromatics to extract liquid. Reserve marinade.
2. 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.
3. Remove excess oil from pan except for 2 tablespoons. Add chicken, onions and garlic. Cook, stirring occasionally, until chicken is lightly browned and onions and garlic are softened.
4. Add reserved marinade and bring to a boil for about 2 to 3 minutes. Add tomato sauce and water and 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. Season with salt to taste. Transfer onto serving platter and garnish with potatoes. Serve hot.

this is from kawakingpinoy.com