This chicken hamonado is a quick and easy to cook version that does not require to marinate the chicken in pineapple juice and sugar mixture. Instead, you just fry or braise the chicken first then cook it in pineapple juice and pineapple slices. This version is best if you are in a hurry to cook chicken hamonado. Try it I’m sure you will love it!
How To Cook Chicken Hamonado
This chicken hamonado is a quick and easy to cook version that does not require to marinate the chicken in pineapple juice and sugar mixture.
Servings: 4 servings
Calories: 234kcal
Ingredients
- 1 kilo chicken cut into serving pieces
- 1 Tbsp. patis
- 1/2 tsp. black pepper powder
- 1 Tbsp. kalamansi juice or lemon juice
- 1 tsp. Magic sarap or Namnam
- 4 cloves garlic minced
- 1/3 cup sugar
- 1 & 1/2 cup pineapple juice
- 1 small can pineapple slice
- cooking oil for frying
Instructions
How To Cook Chicken Hamonado
- Combine chicken, patis, black pepper, granulated seasoning and kalamansi juice in a bowl. Mix the ingredients until well coated then marinate for 30 minutes.
- Heat cooking oil in a pan about 1 inch deep and fry the chicken until golden brown. Strain to remove excess oil and set aside.
- In the same pan, remove the cooking oil and leave about 1 Tbsp. in the pan. Herat the oil and saute garlic until fragrant.
- Add the chicken and saute for a minute. Pour the pineapple juice and add sugar and salt. Stir and bring the liquid into a boil.
- Simmer for 30 minutes until slightly thick. Add in the sliced pineapples and pour also the liquid from the canned sliced pineapples.
- Continue cooking until the sauce is thick. Turn off heat and serve hot. Enjoy!
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