Chicken Tocino
Boneless chicken thighs marinated overnight in brown sugar, pineapple juice, garlic and annatto, simmered in water and then fried until the marinade caramelizes into a sticky glaze.
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Ingredients
- 2 pounds chicken thighs boneless and skinless
- 3/4 cup brown sugar packed
- 1 tablespoon salt
- 1 tablespoon garlic powder
- 1 tablespoon paprika
- 1 teaspoon white pepper
- 1 sachet annatto powder 0.35 ounce
- 1/2 cup pineapple juice
- 2 tablespoons white vinegar
- water for cooking; enough to reach about halfway up the chicken
- oil for frying
Instructions
- In a bowl, mix the brown sugar, salt, garlic powder, paprika, white pepper, annatto powder, pineapple juice and vinegar until incorporated.
- Add the chicken and make sure it is submerged. Cover and refrigerate overnight.
- Place the chicken in a pan over medium heat. Add enough water to reach about halfway up the chicken and bring it to a boil.
- Lower the heat, add oil, and continue cooking until the water evaporates and the sugar caramelizes. Check the chicken with a food thermometer. It must reach 165°F.
- Serve warm.
Notes
The total includes an overnight marinade. The cooking water and frying oil have no set amounts and are not counted in the nutrition, which counts all of the marinade.
Nutrition
Serving: 1servingCalories: 314kcalCarbohydrates: 32.7gProtein: 30.5gFat: 6.5gSodium: 1318mgFiber: 1gSugar: 28.9g
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