Chicken Recipes · Holiday Recipes

Chicken Hamonado

Hamonadong Manok


1 large Whole Chicken
1 large can Pineapple slices, liquid reserved
1 cup Pineapple syrup (from can)
1 tbsp powder seasoning (magic sarap, boullion cubes or salt)
2 tbsp Patis (fish sauce)
1 tbsp kalamansi juice
1/2 cup Brown Sugar
2 tbsp Garlic, minced
1 tsp salt
1 tsp White Pepper Powder
2 stalks Tanglad (Lemon Grass)
maraschino cherries, optional garnish

Mama’s Guide Instructions:

In a large bowl, marinate the whole chicken with powder seasoning, patis, pineapple juice, kalamansi juice, garlic, salt and pepper. Make sure to coat the chicken to absorb all the flavors.

Let it marinate in the refrigerator overnight and place a plastic wrap over the bowl (airtight cover)

Place lemongrass or tanglad knots inside the chicken cavity. Wrap chicken with aluminum foil and transfer into a greased baking pan and bake chicken in preheated oven at 375 degrees F. for 30 minutes.

After 30 minutes, remove the foil cover from the chicken. In a small bowl, mix the reserved pineapple syrup and brown sugar. Drizzle the glaze sauce all over the chicken.

Add half of the pineapple slices into the chicken. Bake it for additional 25 minutes until cooked through and chicken has a nice glaze on it.

Once cooked, transfer on a serving platter. Garnish with pineapple slices and Cherries.

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Chicken Hamonado
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