Instructions

• In a bowl, combine 1/4 cup soy sauce, 1/4 cup lemon or calamansi juice, half of the chopped onion (about half of the 1 large onion), and all 4 cloves minced garlic. Add the 2 pounds chicken thighs, turn to coat, and marinate in the refrigerator for at least 30 minutes.
• Remove the chicken from the marinade and set the marinade aside (do not discard).
• Heat 2 tablespoons cooking oil in a large pot over medium heat. Add the remaining chopped onion and sauté until translucent, about 3–4 minutes.
• Add the marinated chicken to the pot and brown on all sides, turning as needed, about 5–8 minutes.
• Pour the reserved marinade and 1 cup tomato sauce into the pot. Add 2 bay leaves and 1/2 teaspoon black pepper. Bring the mixture to a simmer.
• Cover the pot, reduce the heat to medium-low, and simmer the chicken for about 30 minutes, or until the chicken is tender and cooked through.
• Add the 1 large cubed potato and the 1/2 red bell pepper and 1/2 green bell pepper (both cubed). Continue to cook, uncovered, until the potatoes are fork-tender, about 10–15 minutes.
• Taste and adjust seasoning if necessary. Remove and discard the bay leaves, then serve the chicken asado hot with steamed rice.