Chicken Tocino
In the Philippines, silog refers a breakfast platter of sinangag(garlic fried rice), itlog(sunny side up eggs), and a pork or chicken tocino. This happens to have become my favorite breakfast. Anything that’s pork will be my go to, but this chicken tocino recipe is really damn good. It’s even a little easier to prepare than the pork tocino since you don’t have anything to slice with the chicken. What we’re really creating with the marinade is a sugar and salt cure. The pineapple juice acts a a natural tenderizer while adding a sweetness to the chicken. The banana ketchup adds a zing to the flavor. The chicken needs to marinate for at least 12 hours, but no more then 24. Add the chicken and all of the marinade to a saucepan and cook until all of the liquid has evaporated. Add cooking oil to the chicken to help brown and create caramelization to the chicken; almost adding a sweet candy-like coating.
Ingredients
- 2 lbs bone skinless chicken thighs
- 1 cup pineapple juice
- 1/4 cup banana ketchup
- 1/2 cup sugar
- 1 tbsp garlic powder
- 1 tbsp salt
- 2 tbsp vegetable oil
Instructions
- Whisk together the pineapple juice, banana ketchup, sugar, garlic powder, and salt.
- Marinate the chicken thighs in a gallon sized ziplock bag for at least 24 hours.
- In a large sauce pan over medium high heat, add in the chicken with all of it’s marinade. Bring to a boil, then reduce the heat to medium.
- Simmer until all of the liquid has been evaporated.
- Add the cooking oil. Brown the chicken until it is caramelized.
