Tuesday, November 26, 2013

Chicken Asado

Copyright 2013 LtDan'sKitchen blogs
This is a chicken dish that I never really thought was remarkable enough but given the simplicity of this dish, it just might prove to be a time-saver when you have nothing but chicken in your freezer plus a few spices and seasonings that might already be in your cupboard. I was advised by my doctor to stick to fish and chicken in a bid to lower my uric acid level but since it was not getting to the point where it should be and I really do not want to take any medication, I had to give up chicken as well. This dish was then part of a plan to get rid of the chicken that I bought during my weekend grocery and to have nothing but fish in the freezer. 

Asado is a common term used in Mexican dishes while living in the US or to put it in the right context, Tex-Mex. There is also a variety of steamed meat buns that has an asado filling but is usually made with pork. It has a sweet unlike the asado of Mexican derivation which is more spicy and is chili-based. It turns out that chicken asado is more of the sour variety with nary the sweetness associated with an adobo dish which is quite similar in terms of preparation. After looking up a few recipes, I came up with a simple version that is sure to please people on the go who wants to eat something nourishing and tasty. 

Chicken Asado

2 lbs chicken cut up
4 small potatoes, peeled and quartered
4 garlic cloves, minced
1 large onion, diced
4 large Roma tomatoes, diced
1/4 cup soy sauce
2 tbsp balsamic vinegar
2 tbsp lemon juice
2 dried bay leaves
salt and pepper
4 tbsp vegetable oil
1 cup water of broth

1. Marinade the chicken in half the garlic, lemon juice, balsamic vinegar, soy 
    sauce and season with salt and pepper. Allow to sit for at least 30 minutes.

2. In a large skillet over medium high heat, saute the remaining garlic with 
    the onions in the vegetable oil. Season with salt and pepper and cook until 
    soft and fragrant. Add the bay leaves and cook for another minute. 

3. Add the marinated chicken and brown them in the skillet on all sides. Save 
   the marinade. 

4. When the chicken has browned, pour the marinade and the water or broth 
    and bring to a boil. Once boiling, add the tomatoes and cook covered for 
    about 10 minutes.

5. Remove the lid and add the potatoes. Lower the heat to medium low and 
    simmer covered until the potatoes are tender but still holds its shape. 

6. Check for flavor and adjust accordingly. Serve with steamed white rice.

If you want the dish to be a bit thicker, raise the heat back to medium high and allow the sauce to reduce. If the potatoes and chicken pieces are getting overcooked, spoon them out and reduce the sauce on its own. Make sure you check the flavor as it might be too salty so you may have to add some water. Pour the sauce over the chicken pieces and potatoes and serve immediately.

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