While totally focused on a writing project, I glanced at the clock and remembered I had Chicken Hamonado marinating in the refrigerator. Hamonado comes from the word “ham” which is a sweetened and cured meat. In this case, I made chicken hamonado by sweetening the chicken thighs with pineapple juice and seasonings then letting the flavors set overnight in the refrigerator.
I got up from my desk, transferred the chicken in the roasting pan and shoved it all in the oven. Soon after, the fruity aromas from the oven reminded me supper was nearly cooked. At the last stage of roasting, I poured the syrupy glaze over the entire pan of chicken thighs. A slight whiff of hot steam rose and hit my cheeks as I pushed the rack back in place and closed the oven door.
The best thing about tried-and-true recipes like this one is that it never fails you. It’s a solid recipe. You’ve cooked it before. Nothing was left on the plates except the meat bones. And this is how a recipe like Chicken Hamonado with Pineapple ends up on my ‘favorites’ list for supper. I have complete faith it is fail-proof. After all, that is faith…it is a sense of possibility that helps us approach life with no regard to foreboding…but rather knowing all will be okay. And with that, the oven timer just buzzed. Dinner is done, folks.
Chicken Hamonado with Pineapple
- Large roasting pan - 9 x 13 inches
- 4 pounds chicken cutlets bone-in,skin-on, about 6 large pieces
- 1 Tablespoon soy sauce
- 1 Tablespoon patis fish sauce
- 1 1/2 cups pineapple juice divided, use 1 cup for marinade, rest for glaze
- 1 Tablespoon calamansi or lemon juice
- 1 teaspoon minced garlic
- 1 teaspoon salt
- 1 teaspoon ground black pepper powder
- 1/2 cup pineapple preserves (bottled)
- 1 cup pineapple chunks or slices canned, drained, divided, set aside a few for garnish
- 1/2 cup brown sugar
- for serving boiled rice
- 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.
Nutrition Notes: The nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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