Sunday, January 15, 2012


Chicken Tocino

Chicken Tocino

Here's a great Pinoy breakfast, plus a yummy baon for both kids and grownups!

Serves 6 to 8 Prep Time 1 hour, including marinating time Cooking Time 10 to 15 minutes

1 kilo boneless chicken thighs
3 tablespoons finely minced garlic
1/2 tablespoon salt
1/2 teaspoon ground black pepper
3 tablespoons brown sugar
2/3 cup pineapple juice
2 teaspoons soy sauce
2 tablespoons oil
fried brown rice, sautéed onions, tomatoes, and scrambled eggs, to serve
(Learn How to Cook Brown Rice)

1 Using paper towels, pat chicken thighs dry; set aside.

2 Mix together garlic, salt, ground pepper, brown sugar, pineapple juice, and soy sauce. Stir until well combined. Add in chicken thighs, one piece at a time. Let stand at room temperature for 1 hour.

3 In a nonstick pan, fry chicken in oil. Drain on paper towels and slice into bite-size pieces. Serve with fried brown rice, sautéed onions, tomatoes, and scrambled eggs.

Tips to make sure you get the best tocino possible:
• Make sure to dry the chicken thighs before marinating. This allows the ingredients to be absorbed faster and with less contamination.

• Mix the marinade very well until it is uniform in color—it will translate to uniformly flavored meat.

• Let the mixture rest at room temperature for an hour. This allows the chicken to take in all the flavor from the marinade.

• Fry the tocino in a nonstick pan. This means that you can use less oil, making the dish a little less sinful.

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