CHICKEN HAMONADO

Ingredients:

1	kg	MAGNOLIA CHICKEN STATION RECADO CUT
1 (200 g)	pc	yellow sweet potato, peeled and cubed
2	pc	whole pickles, sliced into strips

Marinade

4	cloves	garlic, crushed
1	cup	brown sugar
1/2	cup	soy sauce
1 (240 mL)	can	pineapple juice
1 (227 g)	can	pineapple chunks, drained
1	tbsp	black peppercorns
2	pc	bay leaves

Procedure:

In a bowl, combine all marinade ingredients and then add chicken. Cover and chill for at least 1 hour or overnight.
Place chicken and marinade in a pot. Cover and simmer for 20 minutes or until chicken is cooked through. Add sweet potato and pickles. Cook for 5 more minutes.

Makes 6 servings.

(Yield: 6 cups/ 1 cup per serving)

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