Directions
- 1Cut 1 kg of chicken thigh fillet into bite-size pieces.
- 2In a bowl, mix the chicken with 1 1/2 cups of unsweetened pineapple juice, 1 cup of brown sugar, 1 1/2 tbsp of salt, and 1/4 cup of annatto extract.
- 3Marinate for 24 hours for best results.
- 4Strain the marinated chicken.
- 5Pan-fry the chicken in 2 tbsp of chicken-annatto oil for 2 to 3 minutes per side, or until caramelized.
- 6Take out the chicken and set aside.
- 7Add the strained marinade to the same pan and simmer until reduced to a thick syrup.
- 8Return the chicken to the pan and stir gently and continuously until the sauce is absorbed by the chicken.
- 9Serve with rice and enjoy!
Ingredients
- 1 Kg Chicken Thigh Fillet
- 1.5 Cups Unsweetened Pineapple Juice
- 1 Cup Brown Sugar
- 1.5 Tbsp Salt
- 0.25 Cup Annato Extract
- 2 Tbsp Chicken-Annato Oil
Equipment
knifebowlfrying pantongswooden spatula
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