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How To Cook Oven baked Chicken Hamonado

Chicken hamonado is a sweet and savory Filipino chicken dish simmered and baked in pineapple juice, soy sauce, garlic, and spices until tender and flavorful.
Prep Time5 minutes
Cook Time45 minutes
Total Time50 minutes
Course: Chicken Recipe
Cuisine: Filipino
Keyword: chicken hamonado, chicken recipe, hamonadong manok
Servings: 6 servings
Calories: 310kcal
Author: Manny

Ingredients

  • 2 whole chicken breasts deboned and rolled (secure with a string) or 6 chicken drumsticks
  • 1/2 tsp. salt
  • 1 cup pineapple juice
  • 1/3 cup vinegar
  • 1/2 cup sugar
  • 1 Tbsp. soy sauce
  • 1 tsp. black pepper, ground
  • 1/2 clove garlic crushed
  • 1 pc onion chopped

Instructions

How To Cook Chicken Hamonado

  • Debone the chicken breast and roll. Secure with string. ( or 6 pcs chicken drumsticks)
  • Marinate chicken with salt, pineapple juice, vinegar, sugar, soy sauce, black pepper, garlic and onion for at least an hour.
  • Simmer mixture until chicken is tender.
  • Transfer into a baking dish.
  • Bake in preheated oven of 300 °F until sauce thickens.
  • Cool and slice thinly.
  • Serve as a delicious sandwich filling or as a main course. Serves 6.

Notes

Cooking Tips:

Marinate the Chicken Properly

Give the chicken enough time to soak in the marinade so the flavors fully penetrate the meat. Pineapple juice naturally tenderizes the chicken, but marinating too long can make the texture overly soft. For the best balance of flavor and texture, marinate for one to three hours only.

Simmer on Low Heat

Cook the chicken gently over low heat instead of boiling it rapidly. A slow simmer helps keep the meat juicy while allowing the soy sauce, pineapple juice, and spices to blend smoothly into the sauce. If the liquid reduces too quickly, simply add a small splash of water to prevent the sauce from becoming too salty.

Watch the Sauce While Baking

Keep an eye on the sauce during the final baking stage because the sugars in the pineapple juice can burn quickly. Once the sauce becomes thick and glossy, remove the dish from the oven immediately to avoid drying out the chicken. Let the chicken rest for a few minutes before slicing so the juices stay inside the meat.