Chicken Asado for Bloggers CLUE Society

Woohoooo....we are playing Bloggers CLUE again.  The CLUE stands for Cook, Learn, Undertake and Eat.  Each month we are assigned another blogger from the group and a theme to follow.  We go into their blog posts, prowl around and find a dish to recreate from their repertoire.  We Cook their foods, we Learn their techniques, we Undertake this challenge and then we get to Eat to our hearts content.  It is the perfect society!!

This month our theme was soups and stews (perfect for this time of year) and I was assigned to Jean from Lemons and Anchovies.  The very first thing I noticed about Jeans blog was the wonderful photography.  Oh my goodness, you feel like you can grab the food right off of the laptop and take a bite!!  Jean, like me, is addicted to cookbooks and started her blog to make a dent in her "to make" list and she surely has.  There are tons of wonderful recipes and I was glad that we were narrowed down to soups and stews.

I found this recipe for Chicken Asado under the title of "The Chicken Stew of my Childhood".  It is a Filipino recipe and we all know that Mom's and Grandma's recipes are the best so how could I go wrong?

The only adaptation that I made in this recipe was to use 4 chicken legs and 4 chicken thighs instead of a whole cut up chicken.  This was because my breast meat had been used to make Baked Honey Sesame Chicken on Saturday so I only had dark meat left.  I used a slow cooker.  This was perfect!! I threw it into the crockpot in the morning, went out with my girlfriends during the day, came home after picking up Little Miss and had dinner all ready for us and our friends, John and Kirsten.  All I had to do was steam some broccoli.

The flavors were wonderful, the chicken was fall off the bone tender and the house smelled delicious when we walked in the door.  The perfect recipe, easy peasy and delicious.

Chicken Asado
very slightly adapted from Lemons and Anchovies

8 pieces dark meat chicken
1 T. olive oil
salt and pepper to taste
1 (15 oz) can diced tomatoes
1 (8 oz) can tomato sauce
3 T. soy sauce
2 t. lemon juice
1 med onion , sliced
2 bay leaves
1 bell pepper, cut into chunks
4 potatoes, peeled and cut into quarters

Place potatoes in the bottom of a slow cooker.  Wash and pat dry chicken pieces.  Season with salt and pepper.  Heat oil in large skillet over med high heat.  Place the chicken in the pan, skin side down and sear until golden brown, flip over and sear other side.  Place chicken pieces on top of potatoes.

In same pan add onions and cook for a few minutes until softened and fragrant.  Add the tomatoes, tomato sauce, soy sauce and lemon juice to the pan.  Cook and stir, scraping up any browned bits on the bottom of the pan.  Pour over chicken and potatoes.  Add bell pepper and bay leaves.  Cook on low heat for 6-8 hrs.  Print Recipe

Here are some more wonderful Soup and Stew recipes

• Caldo de Mariscos - Mexican Seafood Soup by Sue from A Palatable Pastime
• Cheddar Cheese Soup by Kathy from A Spoonful of Thyme
• Chicken Asado by Wendy from A Day in the Life on the Farm
• Classic French Onion Soup by Lisa from Authentic Suburban Gourmet
• Creamy Ham Swiss Potato Soup by Amy from Amy's Cooking Adventures
• Egg Drop Soup by Christy from Confessions of a Culinary Diva
• Egg Drop Soup by Rebekah from Making Miracles
• Ginger Lemon Chicken Soup by Lea Ann from Cooking on the Ranch
• Italian Soup by Anna from annaDishes
• New York Strip Steaks with Cognac Creamed Mushrooms by Christiane from Taking on Magazines
• Okie Peasant Potato Soup by Stacy from Food Lust People Love
• Potato and Ham Chowder by Kate from Kate's Kitchen
• Roasted Red Pepper Soup by Azmina from Lawyer Loves Lunch
• Roasted Squash and Apple Soup by Jean from Lemons and Anchovies
• Simple Cheese Soup by Heather from All Roads Lead to the Kitchen
• Veggie Chili by Lauren from Sew You Think You Can Cook
• Debra from Eliot's Eats
• Karen from Lavender and Lovage