Asado (Spanish: [aˈsaðo], Brazilian Portuguese: [aˈsadu]) is a term used both for a range of barbecue techniques and the social event of having or attending a barbecue[1] in Argentina, Chile, Paraguay and Uruguay, where it is an exceptionally popular dish. In these countries, asado is a traditional dish and also the standard word for "barbecue" (except in Brazil, where it is more commonly known as "churrasco"). An asado usually consists of beef alongside various other meats, which are cooked on a grill, called a parrilla, or an open fire.
An asado will almost always include meats, and usually (or alternatively) embutidos and/or offal. Generally in more elaborate versions the embutidos and meats are accompanied by red wine and salads. In more formal events and restaurants, food is prepared by an assigned asador[2] (barbecuer) or parrillero (griller), the cook. In informal and relaxed settings, this is customarily done in a collective manner by volunteers.
Ingredients
1kg Chicken wings
Cooking oil, neutral
1 Medium onion, large dice
50g Butter, preferably unsalted
1 Garlic clove, crushed
5 Bay leaves
70g Tomato paste (5 Tbsp)
55g Brown sugar (3 Tbsp)
30g Soy sauce (2 Tbsp)
35g Lemon juice (2 Tbsp + 1 tsp)
5g Chicken bullion powder (1 tsp) [Optional]
2 Star anise
5 Small waxy potatoes, peeled and halved
Water (approx. 800mL)
Method
Break down the chicken wings into drumettes and wing pieces.
Pour enough cooking oil to generously cover the bottom of the pot and heat on medium-high until shimmering.
Fry the chicken pieces in small batches until all sides are browned.
Turn down the heat to low and pour out most of the oil, leaving approx. 1-2 Tbsp in the pot.
While off the heat, add the diced onions to the pot and sweat for around 30 seconds to bring down the heat of the pot.
Add the butter and put the pot back onto the heat to allow it to gently melt and continue sweating the onions, making sure to scrap up the brown bits (fond) from the base of the pan.
Once the onions are translucent, add the bay leaves and crushed garlic and sweat for approx. 30-60 seconds until they become aromatic.
Add the tomato paste and turn the heat up to medium. Stir and fry the tomato paste for around 1 minute.
Add the soy sauce, brown sugar, lemon juice and optional chicken bullion powder, stir and fry for around 1 minute.
Test the sauce to ensure it’s properly seasoned and well balanced at this stage as this will be close to its final consistency. It should be mildly sweet, tangy and well seasoned, though not salty.
Add the browned chicken pieced back into the pot along with the peeled potatoes and toss in the sauce to coat all sides.
Pour enough water to barely cover the chicken and potatoes and add the star anise. Turn the heat on high, stir the contents gently until they’re well combined and then cover with the lid.
13a. [Pressure cooker] Bring the pot to pressure and then turn down to low and cook for 10 mins. Use a rapid release method to remove the lid like running cool water down the side of the pressure cooker so the potatoes don’t overcook.
13b. [Standard pot] Once the sauce begins to boil, turn the heat down the low and simmer until the potatoes are just tender.
Using a slotted spoon or tongs, gently remove the chicken and potatoes, leaving the bay leaves and star anise in the pot.
Reduce the remaining liquid until it becomes a thick sauce. Taste the sauce to ensure that it’s balanced and seasoned. Add more lemon juice for tang or soy sauce for seasoning if necessary.
Add the potatoes back into the thick sauce and toss gently to coat all sides. Remove the potatoes from the pot and place onto the serving dish. Do the same for the chicken. Serve with some steamed rice.
