Chicken Tocino
Chicken tocino is a delicious Filipino dish made from chicken that’s marinated in a sweet and savory mixture. The marinade typically includes ingredients like vinegar, soy sauce, garlic, sugar, pineapple juice, and sometimes red food coloring (or not – your call).
I did two batches – one with a ton of food coloring that turned out shockingly red. My sis LOL’d at the pics I sent her (I’m pretty sure she did, anyway). The other batch? I added just a drop or two of coloring, but nope, didn’t quite get there. Boo! But let me tell you, both are delish!
Chicken Tocino is one of the components to “Tocilog” – one of the Filipino brekkie stars! It’s a dreamy combo of tocino, sinangag (garlic fried rice made from leftover rice), and itlog (egg, sunny-side up or scrambled – your choice). A perfect way to start your day!
Oh, and when you dig into chicken tocino, don’t forget the extras: atchara (pickled papaya), vinegar dipping sauce (my personal fave), and slices of cucumber and tomato.
NOTES ON CHICKEN TOCINO:
- You can use chicken breast fillet (cut into pieces) instead of chicken thigh fillet.
WANNA SEE HOW I MADE THIS?
I’ve shared a recipe video on our YouTube channel. I hope you can check it out. While you are there, maybe you’ll see something you’d like. If you do, please don’t forget to share, like, and subscribe. Hope to see you there!
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Chicken Tocino
Ingredients
- 500 g chicken thigh fillet cut into pieces
Marinade:
- 12 cloves garlic chopped
- 2/3 cup brown sugar
- ½ cup canned pineapple juice
- 3 tbsp soy sauce
- 3 tbsp white vinegar
- 3 tsp salt
- 2 tsp ground black pepper
- Few drops of red food coloring optional
Others (to serve):
- Garlic fried rice
- Fried eggs
- Vinegar dipping sauce
Instructions
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Combine the chicken with the rest of the marinade ingredients in a bowl. Mix well and marinate overnight.
The next day:
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Heat a non-stick skillet or frying pan over medium heat.
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Add a little cooking oil to the pan.
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Place the marinated chicken in the pan, along with some of the marinade.
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Cook the chicken, turning occasionally, until it caramelizes and sticky. This usually takes about 10-15 minutes, depending on the thickness of the chicken pieces and the heat of your stove.
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If the sauce dries out while cooking, you can add a little water or pineapple juice to keep it moist and prevent burning.
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Once cooked through and caramelized, chicken tocino is typically served hot with garlic fried rice and fried eggs, with a vinegar dipping sauce on the side.
Recipe Notes
- You can use chicken breast fillet (cut into pieces) instead of chicken thigh fillet.
10 Comments
Angie | Fiesta Friday
It sounds so good, Jhuls! I love the addition of pineapple juice! Thanks so much for cohosting! XOXO
Jhuls @ The Not So Creative Cook
I know you love pineapple. 😀 Thanks, Angie! x
EsmeSalon
Oh wow amazing love this chicken dish and all that garlic, it must be awesome
Found your post at The Lazy Gastronome: What’s for Dinner. My entries this week are numbered #24+25+26
Hope you will join/share M-Sat at https://esmesalon.com/tag/seniorsalonpitstop/
Jhuls @ The Not So Creative Cook
Asians love garlic a lot! 😀
EsmeSalon
Congrats, just to let you know that your post will be featured on Monday at SSPS 319. https://esmesalon.com/tag/seniorsalonpitstop/
Jhuls @ The Not So Creative Cook
Thanks, Esme! x
Melynda Egger Brown
OMG, how delicious is this? I will be showing this post as one of my featured recipes for this week’s SSPS! Thank you for sharing with us at SSPS, we sure appreciate it.
Jhuls @ The Not So Creative Cook
I appreciate it!x
Estelle Forrest
Just printed this out because I know my family will love it. Thanks for sharing on SSPS, I hope to see you again next week. I will be featuring your recipe.
Jhuls @ The Not So Creative Cook
Thanks for making me smile. 🙂