How To Cook Chicken Hamonado
Chicken hamonado is a flavorful Filipino dish where tender chicken is cooked in a sweet and savory sauce made from pineapple juice, sugar, and aromatics, resulting in a beautifully caramelized and mouthwatering meal.
Prep Time10 minutes mins
Cook Time35 minutes mins
Course: Chicken Recipe
Cuisine: Filipino
Keyword: chicken hamonado, hamonadong manok
Servings: 4 servings
Calories: 234kcal
Author: Manny
- 1 kilo chicken cut into serving pieces
- 1 Tbsp. patis
- 1/2 tsp. black pepper powder
- 1 Tbsp. kalamansi juice or lemon juice
- 1 tsp. Magic sarap or Namnam
- 4 cloves garlic minced
- 1/3 cup sugar
- 1 & 1/2 cup pineapple juice
- 1 small can pineapple slice
- cooking oil for frying
How To Cook Chicken Hamonado
Combine chicken, patis, black pepper, granulated seasoning and kalamansi juice in a bowl. Mix the ingredients until well coated then marinate for 30 minutes.
Heat cooking oil in a pan about 1 inch deep and fry the chicken until golden brown. Strain to remove excess oil and set aside.
In the same pan, remove the cooking oil and leave about 1 Tbsp. in the pan. Herat the oil and saute garlic until fragrant.
Add the chicken and saute for a minute. Pour the pineapple juice and add sugar and salt. Stir and bring the liquid into a boil.
Simmer for 30 minutes until slightly thick. Add in the sliced pineapples and pour also the liquid from the canned sliced pineapples.
Continue cooking until the sauce is thick. Turn off heat and serve hot. Enjoy!
Cooking Tips:
Marinate for Maximum Flavor
While this quick version of chicken hamonado doesn't require overnight marination, giving the chicken at least 30 minutes to soak up the patis, black pepper, and kalamansi juice makes a big difference. The acid in the kalamansi tenderizes the chicken and infuses it with a bright, tangy flavor that balances the sweet sauce. If you have extra time, extending the marination up to an hour can make the dish even more flavorful.
Sear the Chicken for Depth
Frying the chicken until golden brown before simmering helps develop a deep, caramelized flavor that enhances the final dish. The Maillard reaction that occurs during searing not only locks in the juices but also adds a rich, savory layer to the sauce. Make sure the oil is hot enough so the chicken crisps up quickly without absorbing excess oil.
Cook the Sauce Until Thick and Glossy
Simmering the pineapple juice with sugar and salt until it thickens ensures the sauce coats the chicken beautifully, giving it a glossy, appetizing finish. Be patient and let the sauce reduce slowly; rushing this step can leave you with a watery sauce that doesn't cling to the meat. The addition of pineapple slices at the end not only adds texture but also brings a burst of fruity sweetness that complements the savory notes perfectly. 