Chicken Tocino

Terence John E. Arañas

7 – St. Isaac Jogues

Ingredients
 1 cup pineapple juice
 1/4 cup banana ketchup
 1/2 cup sugar
 1 tablespoon garlic powder
 1 tablespoon salt
 2 pounds chicken thigh or leg meat, boneless and skinless
 1 cup water
 2 tablespoons canola oil

Procedures

1. In a bowl, combine pineapple juice, ketchup, sugar, garlic powder, and

salt, Stir until well distributed.

2. Add chicken and massage meat with curing mixture until evenly
colored. Transfer to a covered container or ziplock bag and refrigerate
for about 4 hours or overnight to cure.

3. In a pan over medium heat, add chicken including marinade and

enough water to cover.

4. Bring to a boil. Lower heat, cover and simmer until meat is tender and
cooked through, adding more water in 1/2 cup increments as needed.

5. When the meat is cooked through and liquid is mostly absorbed, add
oil. Continue to cook, stirring regularly, until chicken is nicely browned
and caramelized. Serve hot.