Good food is meant to be enjoyed anytime. Chicken Hamonado is a delicious Filipino chicken stew that I make for my family on any day that we crave for it. It involves cooking chicken slices in pineapple juice and soy sauce. I usually marinate the chicken before cooking for best results. This dish is best served with a cup of warm white rice.
How to Cook Chicken Hamonado
The best chicken hamonado that I made are the ones that have been marinated over long periods of time. These come out tastier than the ones cooked without preparation. The marinating part is simple and easy. It involves the following ingredients: pineapple juice, soy sauce, and chicken slices.
The pineapple juice that I use comes from the canned pineapple tidbits. Simply drain the juice from the can and pour it over the chicken. Add soy sauce and then mix all the ingredients together until it blends evenly. The chicken goes into the refrigerator overnight in order for the meat to absorb the marinade.
I start the cooking process by frying the marinated chicken until it browns. It takes around 2 to 3 minutes to cook the chicken per side.
The next step is to remove the chicken from the cooking pot and start to saute garlic and onion. This step does not take long. You are done once the onion softens. Add the chicken back into the pot and then pour the remaining marinade. This is the part where the chicken needs to be cooked fully until tender. Cover the pot and cook the chicken using low to medium heat for around 30 to 35 minutes. The pineapple and sugar can be added along with the marinade. You can also opt to add it in the middle of the cooking process. Finish the dish by adding seasonings. I use salt and pepper.
Making your own chicken hamonado is simple and straightforward. These few tips can even help make the easier.
Reduce oil splatter when frying
Splattering is caused when liquid is mixed with hot oil. This can be reduced by letting the marinade drip-off completely from the chicken before frying. A colander or a wire mesh is needed. I do it by placing a colander over a large bowl, and then pour the chicken and marinade on it. The colander holds the chicken while the bowl underneath collects all the marinade. Let the chicken sit on it for 10 minutes.
Make the chicken tastier
Marinating the chicken overnight is enough to make it tasty. There is also another way to make it tastier. Do it by reducing the sauce until the desired flavor level is reached. Simply let the chicken cook longer in low heat until the sauce slowly evaporates. The lesser the sauce, the more flavorful it becomes.
Chicken is the main protein for this recipe. Pork and beef can also be used. Our pata hamonado recipe is a good example of the pork version.
I used canned pineapple tidbits for this recipe. Pineapple chunks or pineapple juice can be used. Brown sugar can be substituted with white sugar.
Try this Chicken Hamonado Recipe. Let me know what you think.
This is a recipe for hamonadong manok or sweet chicken hamonado.
- 2 lbs. chicken cut into serving pieces
- 1 can pineapple tidbits 20 oz.
- 3 tablespoons brown sugar
- 1/4 cup soy sauce
- 1 piece onion chopped
- 4 cloves garlic crushed
- 5 tablespoons cooking oil
- Salt and ground black pepper to taste
- 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 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 a serving plate. Serve. Share and enjoy!