Pro Tips
**Chef's Tips & Troubleshooting:**
- Use bone-in, skin-on chicken pieces for stews — they stay juicier and add more flavor to the broth.
- For crispy chicken, avoid flipping too often — let each side cook undisturbed to develop a crust.
- Deglaze the pan with a splash of broth or vinegar after sautéing chicken for a quick pan sauce.
- Marinate chicken for at least 1 hour in the refrigerator to let the flavors soak in.
Cooking Tips
For maximum flavor, season the chicken at least 30 minutes before cooking — ideally overnight in the refrigerator. This allows the marinade to penetrate beyond the surface. Use a meat thermometer to check doneness: 165°F (74°C) at the thickest part of the breast, away from the bone.
Ingredient Substitutions
No soy sauce? Use tamari (gluten-free), coconut aminos (paleo-friendly), or a mix of fish sauce and water for a different but delicious umami profile. For a low-sodium version, use light soy sauce or dilute regular soy sauce with a splash of water or broth. Chicken alternatives: Pork shoulder or boneless thigh meat can substitute for chicken in stews. For lighter fare, extra-firm tofu or seitan works in stir-fries and braises. Short on time? A pressure cooker (Instant Pot) can reduce cooking time by roughly half for most braised and stewed Filipino dishes. Reduce liquid slightly since less evaporates.
Storage & Reheating
Store in an airtight container in the refrigerator for up to 3–4 days. The flavors often deepen overnight, making leftovers even more delicious. Reheat on the stovetop over medium-low heat, adding a splash of water or broth if the sauce has thickened during storage. Microwave in 30-second bursts, stirring between each.
Chicken Hamonado
Hamonado — meat cooked in a sweet pineapple sauce. The sugar caramelizes as it cooks for a glossy, savory-sweet finish.
Instructions
- Combine chicken, pineapple juice from the pineapple tidbits can, and soy sauce in a bowl. Mix well. Cover and refrigerate overnight.
- Arrange a colander over a large bowl. Pour the chicken mixture. Let the it stay for 10 minutes or until the marinade completely drips-off the chicken. Set the marinade aside.
- Heat over oil in a cooking pot. Pan-fry chicken for 2 to 3 minutes per side. Remove from the pot. Set aside.
- Using the remaining oil, saute onion and garlic until onion softens.
- Add chicken pieces,. Pour marinade. Let boil. Cover and cook in low heat for 30 to 35 minutes. Note: add water as needed.
- Add sugar and pineapple tidbits. Stir. Cover and continue to cook for 10 minutes.
- Season with salt and pepper.
- Transfer to to a serving plate. Serve.
Kitchen Tools We Recommend
Cook Chicken Hamonado the easy way with the right tools. Shop our favorite kitchen essentials on Amazon — from reliable pots and pans to measuring tools that make Filipino cooking simpler.
🔥 Trending on Amazon right now — these products are selling fast. Check out what's climbing the charts.
As an Amazon Associate, I earn from qualifying purchases.
Pro Tips & Troubleshooting
- Use bone-in, skin-on chicken pieces for stews — they stay juicier and add more flavor to the broth.
- For crispy chicken, avoid flipping too often — let each side cook undisturbed to develop a crust.
- Deglaze the pan with a splash of broth or vinegar after sautéing chicken for a quick pan sauce.
- Marinate chicken for at least 1 hour in the refrigerator to let the flavors soak in.
Cooking Tips
Use a meat thermometer to check doneness: 165°F (74°C) at the thickest part of the breast, away from the bone.
Substitutions
For a low-sodium version, use light soy sauce or dilute regular soy sauce with a splash of water or broth.
Chicken alternatives: Pork shoulder or boneless thigh meat can substitute for chicken in stews. For lighter fare, extra-firm tofu or seitan works in stir-fries and braises.
Short on time? A pressure cooker (Instant Pot) can reduce cooking time by roughly half for most braised and stewed Filipino dishes. Reduce liquid slightly since less evaporates.
Storage & Reheating
Reheat on the stovetop over medium-low heat, adding a splash of water or broth if the sauce has thickened during storage. Microwave in 30-second bursts, stirring between each.
Comments (0)
Leave a comment