Ingredients
- 2 pounds chicken thighs bone-in, skin removed
- 1/4 cup soy sauce
- 1/4 cup lemon or calamansi juice
- 1 large onion chopped
- 4 cloves garlic minced
- 2 tablespoons cooking oil
- 1 cup tomato sauce
- 2 bay leaves
- 1/2 teaspoon black pepper
- 1 large potato cubed
- 1/2 red bell pepper cubed
- 1/2 green bell pepper cubed
Instructions
- Marinate the chicken thighs in soy sauce, lemon juice, half of the chopped onions, and minced garlic for at least 30 minutes.
- In a large pot, heat the cooking oil over medium heat and sauté the remaining onions until translucent.
- Add the marinated chicken to the pot (reserve the marinade) and cook until browned on all sides.
- Pour in the reserved marinade and tomato sauce, then add the bay leaves and black pepper. Bring to a simmer.
- Cover the pot and let the chicken cook for about 30 minutes, or until tender.
- Add the cubed potatoes and bell peppers to the pot, and continue to cook until the potatoes are fork-tender.
- Adjust the seasoning if necessary, then serve the chicken asado hot with steamed rice.