Chicken Tocino
A sweet and savory Filipino breakfast made with marinated chicken thighs, perfect for busy mornings or a leisurely weekend meal.
Servings: 4 servings
Calories: 300kcal
Ingredients
For the Marinade
- 1 cup pineapple juice (unsweetened)
- 5 tablespoons brown sugar, packed
- 2 tablespoons soy sauce
- 2 tablespoons banana ketchup (or regular ketchup)
- 1 tablespoon apple cider vinegar or calamansi juice
- 5 cloves garlic, grated or minced
- 1 teaspoon fine salt
- 1 teaspoon black pepper
- 1 teaspoon paprika or annatto powder for color
For Cooking
- 2 pounds boneless skinless chicken thighs, sliced into thin strips Use for the best texture.
- 1-2 tablespoons neutral oil for cooking
Instructions
Marinate the Chicken
- In a large bowl or zip top bag, add pineapple juice, brown sugar, soy sauce, banana ketchup, vinegar or calamansi, garlic, salt, pepper, and paprika or annatto. Stir until the sugar dissolves.
- Taste the marinade and adjust the sweetness or acidity as needed.
- Add the sliced chicken thighs, ensuring each piece is well coated. Seal the bag and marinate for at least 6 hours or overnight.
Cook the Chicken
- Preheat a nonstick pan over medium-low heat and add 1 tablespoon of oil.
- Lay the chicken in a single layer in the pan. Do not crowd it; cook in batches if necessary.
- Cook without moving for 3 to 4 minutes until the edges appear opaque, then flip.
- If the pan looks dry, add 2 to 3 tablespoons of water. Continue cooking for 4 to 6 minutes or until the chicken is cooked through and glossy.
- For extra caramelization, raise the heat to medium for the last 60 seconds.
- Let the chicken rest on a plate for one minute before serving.
Notes
Serve with garlic rice and a fried egg for a traditional breakfast. You may also drizzle reserved marinade over the chicken, provided it's safe to use. To enhance presentation, consider grilling the marinated chicken for skewers.