How to Cook Chicken Asado with Sweet Potatoes
Chicken asado with sweet potatoes is another variation of the popular chicken asado. Instead of the usual potatoes used when cooking this chicken dish, sweet potato or "kamote" is used.
Servings: 4 to 6 servings
Calories: 205kcal
Equipment
- cooking pan
Ingredients
- 1 kilo chicken cut into serving pieces
- 1 cup tomato sauce
- 1/4 cup soy sauce
- 1/2 Tbsp. calamansi juice
- 3 pcs bay leaves
- 3 medium size sweet potatoes peeled and quartered
- cooking oil for frying and sauteing
- 1 medium size onion chopped
- 3 cloves garlic minced
- salt and pepper to taste
Instructions
How to cook Chicken Asado with Sweet Potatoes:
- Wash chicken and drain. Put chicken in a cooking pot and add bay leaves, calamansi juice, soy sauce and tomato sauce.
- Stir the chicken with the ingredients. Turn on heat and cover the pot. Then bring it to a boil.
- Stir occasionally to prevent the chicken from sticking on the bottom of the pot.
- Adjust the heat to low and simmer the chicken for about 20 minutes.
- In the meantime, fry the sweet potatoes until slightly brown and cooked.
- Remove the chicken from the sauce, reserve and set aside the sauce for later use.
- Then fry the chicken until brown. Drain and set aside.
- In another pan, heat 2 tablespoons cooking oil and saute garlic and onion until fragrant and soft.
- Then pour in the marinade/sauce from the cooked chicken and mix with the sauteed garlic and onion.
- Stir and bring the mixture into a boil. Add in the fried chicken first then the fried sweet potatoes then stir to coat well with the sauce. Add salt and pepper to taste.
- Stir cook and simmer until the chicken and sweet potatoes absorbed most of the sauce.
- Serve hot with steamed rice. Enjoy!