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.