Chicken Tocino
A long soak in garlicky pineapple marinade makes this Filipino chicken tocino recipe, a riff on the usual pork version, burst with flavor.
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Cooking tools:
- Zip-top bag
- Colander
- Skillet
- Stove
- Refrigerator
- Mixing bowl
- Whisk
- Plate
- Measuring cup
- Measuring spoon
- Chef's knife
- Cutting board
Ingredients
- ⅔ cup pineapple juice
- ⅔ cup sugar
- ¼ cup finely chopped garlic
- 2 Tbsp. golden rum, preferably Kasama brand
- 2 Tbsp. cane vinegar, such as Datu Puti brand, or rice vinegar
- 1½ tsp. kosher salt
- 1¼ tsp. red food coloring
- 2 lb. boneless, skinless chicken thighs, cut into 2-in. pieces
- 2 Tbsp. vegetable oil, divided
- Pea shoots, for garnish (optional)
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