Chicken Hamonado

Method

1. Pat chicken pieces dry and trim loose excess skin. Mix pineapple juice, soy sauce, sugar and water in a jug. Use canned juice for consistent flavour rather than marinating chicken overnight in fresh pineapple.
2. Heat oil in a wide lidded pan over medium-high heat. Brown the chicken in two batches for about 5 minutes each, turning once or twice. Transfer to a plate; it is not yet cooked inside.
3. Lower the heat and sauté onion and garlic for 3 minutes in the pan juices. Pour in the pineapple mixture and scrape up the light brown residue from the base.
4. Return the chicken, add bay leaf and pepper, and bring to a boil. Cover and simmer gently for 20–25 minutes, turning once. Keep enough liquid to prevent the sugar sticking to the bottom.
5. Add pineapple chunks and simmer uncovered for 8–10 minutes. Check the thickest chicken piece reaches 74°C and is tender near the bone. Add a splash of water and continue if the meat needs longer.
6. Once the chicken is cooked, move it to a warm dish if the sauce is still thin. Reduce the sauce alone for 3–5 minutes until glossy, then return the chicken and turn gently to coat.
7. Discard the bay leaf and serve with rice and a crisp vegetable side. Taste the sauce before serving; water can soften an over-concentrated salty-sweet glaze without changing the dish into a soup.