Chicken Tocino

Chicken Tocino
Chicken Tocino was a popular grilled item on food courts during the 80’s before the coming of crispy breaded fried chickens. It was even sold on street food barbecues. It was one of the favorite grilled chicken of my then young kids at Cindy’s at that time because it was sweet. Today I still see grilled chicken tocino at some fasfood outlets but not as popular as before, kids today prefer crispy breaded fried chicken. For those of you who have missed the old chicken tocino here is my simple recipe.


Ingredients:

1 kilo chicken thighs or breast de-boned
1 tsp. annatto powder
2 tbsp. salt
1/2 cup sugar
1 head garlic, crushed (optional)
cooking oil

Chicken Tocino - Curing Procedure


Curing Procedure:

In a bowl combine annatto powder, sugar and garlic. Coat evenly each piece of meat with the mixture. In a container with cover, pile chicken pieces one on top of the other. Cover and keep refrigerated for 2 to 3 days to cure.

Chicken Tocino - Cooking Procedure


Cooking Procedure:

In a frying pan fry to medium heat each chicken pieces in batches for 3 to 5 minutes each side or until coating caramelize.






18 comments:

Anonymous said...

Thanks for posting this recipe. It really looks yummy but I have some questions.Did you use brown sugar? The marinade in the picture looks like there's a liquid ingredient mixed but there's nothing liquid in the ingredients list. Also, you forgot to mention when to use the salt in the recipe. I hope you'll reply to my comment, I can't wait to try this recipe :)

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ut-man said...

Hi Anonymous, Just combine all the ingredients. The sugar will liquefy as soon as it absorb the liquids from the chicken,

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arwen said...

Hi! Your recipe looks easy enough, I wanna try it this week. Quick question, what is annatto powder and where can I get that? I'm in NY and if you could guide me where to find annatto powder or give me an alternative, that would be so wonderful. Thanks!

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ut-man said...

Hi arwen, Annatto powder is extracted from the seeds of the annatto plant (in Mexican and Latin cuisine as achiote or in the Philippines as atsuwete or achuete) The seeds are similar to peppercorns in shape and size. The annatto seeds are coated with red colored pigment that is soluble in water or in hot oil. The powder I used is sold by Mama Sita’s food products (http://www.msita.com/mixes.htm). They come in small yellow colored sachet that might be available in some Pinoy or Asian food store in your area. I use of annatto for this recipe as natural coloring only, you can omit the annatto or food coloring altogether but your chicken tocino will be in its natural golden brown color.

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Anonymous said...

Thanks for posting this recipe!

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Marie said...

looks so mouthwatering, i love all your chicken recipes, tysm

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Marie said...

looks so tempting, i would definitely love

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Anonymous said...

just wanna ask , "what is annatto powder" or does it have any other name? please reply...thank you.!

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ut-man said...

I have already answered your query, please read the comments/conversation.

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Anonymous said...

what sugar did u use?? the brown or the white one??? thnx

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ut-man said...

Regular white sugar lang.

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Anonymous said...

Can I fry the tocino 1 week after I cured it? Will it not get spoiled?

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Anonymous said...

I am in sudan! one of the filipino food I miss is Tocino! :(

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Anonymous said...

What Part is chicken tights?

Lee M

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ut-man said...

Hi Lee,
Thanks for highlighting the typo error.

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Anonymous said...

Yummy!..i will try this one...

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Anonymous said...

Hi I'm emely... its really yummy... We tried, we added some chilli powder and black pepper its perfect me and my family love sweet and spicy foods :D

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Anonymous said...

you can subtitute annato with catsup. was so yummy when I tried it. cant find annato here where I live. thanks for the recipe.it was simple yet delicious

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