Chicken Hamonado (Filipino Style)

Ingredients:

1 whole chicken ~ cut 12 pcs

2 clove garlic ~ chopped

1 medium onion ~ sliced

1-2 Thai red chili ~ sliced

1/2 tsp chicken powder

2 pcs dried bay leaves

2 tbsp tomato ketchup

1/2 cup pineapple cubes

Marinade

1 tsp black ground pepper

2 tbsp dark soy sauce

1 cup pineapple juice

Directions/Instructions:

1. To clean the chicken, rub with 2 tbsp coarse salt thoroughly.  Then wash, drain, and pat dry.
2. In a container, add all the marinade ingredients and combine thoroughly.  Ensure the meat is in the marinade sauce.  Seal and put in the fridge overnight.
3. Next day, drain the marinade sauce through a strainer and save the marinade sauce for later use.
4. Heat 2 tbsp veg oil in a saucepan over medium, sear the chicken.  Searing the chicken is an essential step for flavor; it will caramelize the natural sugar in the meat.  
5. Once the chicken has a rich brown crust on the surface of the meat, dish it out and set aside.
6. Add the chopped garlic in the same saucepan and saute for 1 minute or until the aromatic.  Then add sliced chili and chopped onion, and continue to saute until the onion caramelizes.
7. Then, return the cooked chicken to the saucepan and coat well.  Add the marinade sauce, chicken seasoning, and bay leaves.  Stir to mix, cover, and bring to a boil and reduce the flame to lowest.  Simmer for 20 mins.
8. After 20 minutes, remove the lid and stir to avoid burning.  Then add the tomato ketchup and sugar (optional).  Stir well and adjust the flame to medium.
9. Add the pineapple cubes/bites, and cook for a few minutes or more till the desired thickness is achieved, do not cover.
10. Lastly, garnish with fresh-cut red chilies.  Served immediately with steamed cooked rice.