1 kilo chicken breast
1 cup salt
3 tbsp white sugar
2 tsp anisado wine
1 tsp salitre
3 tablets ascorbic acid (500 mg)
- Marinate chicken breasts in mixture. Prick with fork or ice pick. Store in refrigerator for 3 days, turning once a day.
- On the 4th day, wash 3 times in clear water. Let drip. Dry with clean towel. Then, rub with 1/2 cup brown sugar.
Place chicken breast in baking pan and pour the following ingredients:
1 small can pineapple juice
1/2 tbsp peppercorns (whole)
1/2 pc bay leaf
1/4 tsp oregano powder
- Bake in preheated oven with 350 deg for 1 hour or until chicken is done. Spoon sauce on chicken (3 to 4 times) while baking and when almost done, increase heat to 375 deg F to brown the chicken.
Instead of baking, you may boil chicken in same mixture, adding 1 cup water. When half done, fry chicken until golden brown. Boil sauce separately until thickened. Pour on chicken when served.