Are you looking for tasty heavy breakfast with pork tocino and fried rice with fried egg on the side? But you are pondering the guilt of eating pork meat again…….hmmm….I think a lighter version of tocino is what you need and here it is, the chicken tocino. Very simple to make and only needs ingredients found in your kitchen pantry or a short distance to a small grocery store.
There is also no complicated steps and cooking procedures to follow. Just mix the ingredients and cure the meat just like marinating the meat when preparing to marinate a chicken barbecue. Since this recipe is home made, I didn’t include curing salt or salitre which is used as a preservative to prolong the shelf life and if you are planning to sell it. The sugar and pineapple juice will serve as a curing agent and preservative as well.
Chicken Tocino: A Delicious Twist on a Filipino Breakfast Favorite
Every Filipino family has its cherished breakfast traditions, and for many of us, tocino is a staple. The sweet and savory taste of caramelized meat paired with fried rice and a sunny-side-up egg brings a sense of comfort that’s hard to beat. But what if you want to enjoy all that deliciousness with a bit of a lighter twist? Enter chicken tocino—a healthier, yet equally mouthwatering, alternative to its pork counterpart.
I first learned to make this tocino from my Tita Rose in our old family kitchen in Cavite. We’d gather around the long wooden table with jars of pineapple juice, sugar, and bright red annatto powder scattered around. “Mas masarap ito, trust me,” she’d say with a knowing smile. She was always right, of course. This recipe uses simple ingredients and techniques that even beginners can easily master.
The Lighter Side of Tocino
Tocino traditionally involves curing pork to achieve that distinct sweet-savory profile. While delicious, pork can feel a bit heavy if you’re aiming for a lighter breakfast. Chicken tocino solves that dilemma perfectly. The chicken breast or thigh cuts absorb the curing flavors beautifully, resulting in juicy, tender meat that’s slightly healthier but just as tasty.
One of my cousins, Jun, insists that the first time he tried my version of tocino, he didn’t even miss the pork. “Ano ba ‘yan, parang pork din!” he joked as he asked for a second helping. This version is great for those mindful of their diet but still craving that authentic tocino experience.
Simple Ingredients, Big Flavor
The beauty of chicken tocino lies in its simplicity. The ingredients are items you likely have sitting in your kitchen: sugar, salt, pineapple juice, black pepper, and annatto powder. If you’re wondering why pineapple juice is crucial, there’s a bit of science behind it. Pineapple juice acts as a natural tenderizer because of its bromelain enzyme, which breaks down the protein in the chicken, making it melt-in-your-mouth soft. Plus, it gives that subtle, tangy sweetness that complements the caramelized sugar perfectly.
When I make this dish, I don’t use curing salt or salitre. It’s a more natural approach, but don’t worry, the sugar and pineapple juice do a fantastic job of preserving the chicken for short-term storage. For those thinking of selling homemade tocino, adding salitre might be necessary, but for family breakfasts, it’s not needed.
Tenderizing and Curing Techniques
Tenderizing the chicken is the first important step in this recipe. Pounding the chicken breasts ensures even cooking and a softer texture. My Uncle Boy taught me this trick when I was younger. “Kailangan palambutin ‘yan para masarap,” he’d say as he pounded away at the cutting board. This step may seem minor, but it makes a significant difference in the final dish.
Once tenderized, the meat gets a luxurious bath in the curing marinade. It’s essential to mix the chicken well with the sugar, pineapple juice, ketchup, and annatto powder. The annatto powder isn’t just for color; it adds a hint of earthiness that rounds out the flavor. I like to let the chicken cure overnight in the fridge. This extended marinating time lets the meat soak up all those delightful flavors, making every bite taste heavenly.
Cooking Chicken Tocino to Perfection
Cooking chicken tocino is easy, but there are a couple of methods you can try depending on your preference. The simplest way is to fry it in a bit of oil until it caramelizes. The sugar in the marinade will create that signature sticky glaze that makes tocino irresistible. Fry each side for about three minutes over medium heat, making sure not to burn the sugar. The smell alone will have your neighbors knocking on your door!
Alternatively, you can cook the tocino by simmering it in a small amount of water with some leftover marinade. This technique ensures the chicken cooks through before frying. As the water evaporates, you can add oil to caramelize the meat. It’s a foolproof method that delivers tender and juicy chicken with a glossy, sweet crust.
A Touch of Nostalgia: Serving and Enjoying Chicken Tocino
No tocino meal is complete without a steaming plate of garlic fried rice and a perfectly cooked fried egg. When I serve this for breakfast, I always think back to those slow Sunday mornings in my Lola’s house, where breakfast stretched into brunch and laughter filled the room. Chicken tocino has that power to evoke memories, to make breakfast more than just a meal, but a shared experience.
Pair your tocino with a cup of strong barako coffee, and you have the perfect start to any day. And if you find yourself reminiscing about old family stories or thinking of loved ones while eating, well, that’s the magic of good food, isn’t it?
A Brief History of Tocino
Did you know that tocino has roots that trace back to the Spanish colonial period? The word “tocino” itself means “bacon” in Spanish. Over time, Filipinos adapted it, giving it a unique flavor profile that suits our local palate. While pork remains the traditional meat, modern variations like this tocino are becoming increasingly popular, reflecting our evolving tastes and the desire for healthier options.
So next time you’re in the mood for a hearty, comforting breakfast, give it a try. It’s a flavorful, simple dish that carries with it a touch of nostalgia, a bit of history, and the warmth of family memories—all in one satisfying meal.
Want to try pork version? Check this pork tocino recipe!
Chicken Tocino Recipe
Ingredients
How to Make Chicken Tocino
- 1/2 kilo boneless chicken breast sliced
- 1/3 cup brown sugar
- 1/4 cup pineapple juice
- 1/2 tsp. refined salt
- 1/2 tsp. ground black pepper
- 2 Tbsp. tomato catsup
- annato powder or red food coloring optional
Instructions
How to make Chicken Tocino:
- Pound the chicken breast to tenderize. Then slice it into serving pieces or your desired sizes.
- In a mixing bowl, combine chicken, sugar, pineapple juice, salt, pepper, catsup and annato powder. mix well to combine the meat with the curing mixture.
- Transfer the chicken with the curing mix in a container with lid or a zip bag. Refrigerate overnight to cure the meat.
- To cook the chicken tocino, you can fry it straight in the frying pan with at least 4 tablespoons of oil. Fry the tocino for at least 3 minutes on each sides on medium heat or until brown.
- Or you also boil the tocino with small amount of water with the marinade until the liquid evaporates and the meat is tender. Then add some cooking oil and fry until it caramelized. Serve with fried rice and fried egg for breakfast.
Video
Watch the Video on How to Cook Chicken Tocino:
Notes
Cooking Tips:
Tenderize for Maximum Flavor Absorption
Pounding the chicken before marinating isn't just for texture—it's key to ensuring the meat soaks up all the flavors. By breaking down the muscle fibers, the marinade penetrates deeper, giving you that juicy, flavorful bite in every piece. Don’t skip this step if you want tender chicken tocino that’s bursting with sweet-savory goodness.Let the Marinade Work Its Magic Overnight
Marinating the chicken tocino overnight allows the flavors to fully develop and infuse the meat. The longer curing time helps balance the sweetness and tanginess while also softening the chicken. If you’re short on time, marinate for at least four hours, but overnight is truly best for rich, delicious flavor.Cook Low and Slow to Prevent Burning
Because the marinade contains sugar, it’s easy for the tocino to burn if the heat is too high. Always start cooking on medium heat and adjust as needed to achieve a nice caramelization without charring. If you prefer a tender, juicy texture, simmer the chicken in water first before frying, which ensures even cooking and prevents dryness.Nutrition Notes:
Calorie and other nutrition information is derived from HappyFolks.Com recipe nutrition calculator. The percent daily value (%DV) is based on a daily 2,000 calorie diet.Nutrition Information:
Amount per Serving:317g, Calories:402kcal, From fat:797, Total fat:60g, Saturated Fat:1.4g, Trans Fat:0g, Cholesterol: 183mg, Sodium: 698g, Total Carbohydrate: 27g, Dietary Fiber: 1g, Sugars: 24g, Protein: 57g, Vitamin A: 3%, Vitamin C: 6%, Calcium: 2%, Iron: 6%
I made this before using oranges I got from the backyard and it was also great. Our residents really liked it, served with their leafy salad.
Hi Alexander! Thanks for sharing your cooking tips! ðŸ˜
How much annato powder do you put in the marinade?
HI Vanessa, you can start at 1/4 tsp.
Hi! Gano katagal ang itinatagal nito before it goes bad? Pwede ba siya i-store for 1 week sa ref? I’m thinking of making this ahead para kapag nagustuhan ng mag tocino ay ipriprito na lang. Thanks!
Hi Veronica, I’m not sure about the shelf life because it does not contain any preservatives like salitre. Only the sugar acts as a preservative. I think storing it in the freezer will prolong its shelf life for months.
pwede ba ang chicken parts dito like drum stick/wings instead of breast lang? if yes, pano kaya ifry nang hindi sunog yung labas (dahil sa brown sugar) pero luto yung loob? boil din ba muna? Thanks!
HI Tonz, yes it better to boil it first. Para luto agad yung loob ng chicken.
Your site popped up when I searched for chicken tocino recipe. Since annato powder is not available I used paprika powder instead, marinated overnight and cooked by boiling method until the marinade was reduced to a thick sticky sauce. It turned out delicious! Thank you for sharing your recipe.
Hi Pat, thanks for sharing your cooking experience and cooking tips! ðŸ˜