Chicken In Pineapple Sauce Chicken Hamonado Food

CHICKEN IN PINEAPPLE SAUCE (CHICKEN HAMONADO)

Steps:

• In a large bowl, combine the chicken pieces with the fish sauce, lemon juice and pepper; toss to combine. Cover with plastic wrap and refrigerate for at least an hour. Drain the chicken and discard the marinade.
• Heat the oil in a Dutch oven or heavy-bottomed pan over medium-high heat. Add the garlic and onion, and sauté until the onion begins to soften, about 2 minutes.
• Add the chicken and sauté until no longer pink, about 5 minutes.
• Add the pineapple juice, sugar and soy sauce. Bring to a boil, reduce the heat to medium and simmer covered until the chicken is almost tender, about 20 minutes.
• Add the pineapple chunks with juice and continue to simmer until the sauce has reduced and the chicken is tender, about 20 minutes. Season to taste with salt.
• Serve with steamed rice.

CHICKEN WITH PINEAPPLE SAUCE

Steps:

• In a large saucepan, combine brown sugar and cornstarch. Stir in the pineapple, soy sauce, garlic salt and ginger. Cook and stir over low heat until thickened. , Place chicken in a greased 9-in. square baking dish. Pour half of the sauce over chicken. Bake, uncovered, at 350° for 15 minutes. Bake 10 minutes longer or until a thermometer reads 170°, basting several times with the remaining sauce. Sprinkle with chives if desired.

CHICKEN HAMONADO WITH PINEAPPLE

Steps:

• To marinate: Pre-marinate the chicken pieces with soy sauce, patis, 1 cup pineapple juice, calamansi or lemon juice, garlic, salt and black pepper. Rub the chicken all over with these ingredients. Cover in plastic wrap in a non reactive container. Refrigerate at least 6 hours or overnight.
• To cook: When ready to cook, preheat oven to 375 F degrees. Grease and prepare a roasting pan measuring approximately 9 X 13 inches. Place the pre-marinated chicken. Cover the entire chicken and roasting pan with aluminum foil and roast in the oven. Cook for 35 minutes per pound of chicken (with bone). For this amount (4 lbs.) I roasted it for 2 hours and 35 minutes.
• At the last thirty minutes of cooking, remove the foil cover from the chicken. Combine the 1/2 cup pineapple juice, pineapple preserves and brown sugar in a small bowl. Pour the pineapple glaze evenly all over the chicken. Add the pineapple chunks or slices on top. Continue roasting for 20 minutes more at 375 F till top of chicken has a nice, golden shine to it.
• When chicken is done, arrange on a serving platter. Garnish with additional pineapple chunks or slices. Pour a little of the drippings on the roast to make it glisten. Serve warm with boiled jasmine white rice.
• Cook's Comments: This is the kind of Filipino dish that can transform from an everyday meal to a party entree. If serving for a larger crowd, multiply the amount of chicken and ingredients to double or more. Follow the same procedure. Roasting time will take longer if there are more chicken pieces.

WHOLE CHICKEN HAMONADO

Steps:

• Place chicken in a large bowl and rub salt all over it. Add the peppercorns and star anise. Then pour water to submerge the chicken. Cover the bowl with a plate or plastic wrap and refrigerate overnight or at least an hour.
• Take the chicken from the brine and discard the brine but save the peppercorn and star anise. Poke holes on the opposite sides of the excess skin near the cavity. Pull one leg across the cavity and insert in the hole on the other side, then do the same with the other leg. Tuck the wings on the sides behind the shoulders.
• In a pot or wok just big enough to fit the chicken, pour in water, soy sauce, pineapple juice and the juice from the pineapple slices. Add the brown sugar, garlic, peppercorns, and star anise. Stir to dissolve sugar.
• Place the chicken in the pot with the liquids and cover with the lid. Bring to a boil over high heat then immediately lower heat to medium-low and just let it simmer for 10 minutes.
• Remove the lid and baste (take some of the sauce with a spoon or ladle and pour over the top exposed part of the meat) with the sauce several times then cover and simmer again for 10 minutes.
• Remove the lid and baste several times then scatter the pineapple slices and red bell pepper around the pot. Cover and simmer again for another 5 minutes.
• Take the lid off and fish out the pineapple slices and some of red bell peppers. Let simmer, uncovered, to reduce the sauce, basting from time to time.
• Once the sauce has been reduced to half, lower heat to low and add the cornstarch slurry and simmer until sauce gets thick while basting regularly.
• Once sauce is nicely thick, cover with the lid again and turn the heat off and just let it sit in the hot pot/wok for another 10-15 minutes to make sure that chicken is cooked through and to give the flavors time to be fully absorbed.
• Carefully lift the chicken and transfer to a serving plate and decorate with pineapple and red bell peppers. Pour some of the sauce over the top and around the chicken and serve.