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Chicken Tocino

Chicken Tocino is another version of the Filipino classic cured meat called' tocino'. The latter often uses pork. For this breakfast or brunch entree, I used chicken breasts and thighs, an alternative wholesome change. Curing the meat in the freezer takes around three days. But once thawed, pan frying the meat on the stovetop takes 20 minutes to transform into a luscious, tender chicken tocino that's both sweet and savory. Best served with sinangag (garlic rice), eggs, and tomatoes. This is an Asian in America recipe post by Elizabeth Ann Quirino.
Prep Time3 days
Cook Time20 minutes
Total Time3 days 20 minutes
Course: Breakfast, Brunch, Dinner, Lunch
Cuisine: Asian, Filipino
Keyword: Chicken Tocino
Servings: 4 people
Calories: 194kcal
Author: Asian in America - Elizabeth Ann Quirino

Equipment

  • 1 mixing bowl
  • 1 freezer plastic container - large
  • 1 Large Skillet: 12-inches diameter

Ingredients

For meat marinade:

  • 1 pound chicken breasts and thighs; boneless, skin-on, thinly sliced in serving pieces, about 2 to 3 inches length
  • 1 Tablespoon salt
  • 2 teaspoons paprika powder
  • 1 cup pineapple juice
  • 2 Tablespoons white wine
  • 3/4 cup brown sugar

For cooking Chicken Tocino:

  • ½ cup water
  • 2 Tablespoons vegetable oil

For serving:

  • Sinangag (garlic fried rice)
  • Fried eggs
  • chopped tomatoes salsa

Instructions

To prepare and cure the chicken:

  • Slice chicken cuts into thin, serving pieces, about 2 to 3 inches in length.
    Using a meat mallet or the back of a large knife, pound the chicken meat. This helps tenderize the meat, and yields better results after cooking.
    In a bowl, combine the marinade ingredients: salt, paprika, pineapple juice, white wine, and brown sugar.
    Add the chicken pieces to the marinade in the bowl. Using your hands, massage the meat well, to incorporate the marinade.
    Store the chicken in resealable plastic freezer bags or a covered plastic container. Keep in the freezer for at least 3 days before cooking.
    *Note: This keeps in the freezer for 1 to 2 months, till you are ready to cook.

To cook Chicken Tocino:

  • Thaw the chicken at room temperature. Do not microwave.
    In a large skillet, over medium-high heat, add the chicken pieces. Lay them side by side, next to each other. Do not overlap the chicken.
    Pour the half cup of water. Simmer the chicken in the water, till the liquid evaporates in about 8 to 10 minutes.
    When liquid is gone, pour the oil. Allow the chicken to pan fry and turn a reddish-brown. Cook for 8 to 10 minutes till chicken is completely done.
    When meat is cooked, plate on a serving platter. Serve warm with sinangag (garlic rice), fried eggs, and chopped tomatoes.

Cook's comments:

  • To cook the sinangag, I use the pan drippings of the Chicken Tocino.
    Using the same skillet which has the oil from cooking the tocino, add 1 clove minced garlic. Add about 2 to 3 cups of cooked rice (previously refrigerated if possible). Season with a pinch of salt and black pepper. Mix well. Serve warm with the Chicken Tocino.

Nutrition

Serving: 100g | Calories: 194kcal | Carbohydrates: 48g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 1759mg | Potassium: 137mg | Fiber: 1g | Sugar: 46g | Vitamin A: 3IU | Vitamin C: 6mg | Calcium: 45mg | Iron: 1mg