Chicken Tocino with Garlic Fried Rice (Sinangag)

Instructions

1. 1In a medium bowl, combine the about 680 g chicken thighs, 1/4 cup soy sauce, 1/4 cup brown sugar, 4 cloves minced garlic, 1/2 tsp ground black pepper, and 1 tsp annatto powder. Stir everything together until the chicken is evenly coated. Cover the bowl and let the chicken marinate for at least 30 minutes at room temperature, or for up to 4 hours in the refrigerator.
2. 2Heat 2 tbsp cooking oil in a large skillet over medium-high heat (204.4°C / 200°C). Carefully place the marinated about 680 g chicken thighs into the hot skillet in a single layer. Cook for 6-8 minutes on each side, until the chicken is browned and cooked through, reaching an internal temperature of 74°C.
3. 3Remove the cooked chicken from the skillet and transfer it to a plate. Allow the chicken to cool slightly for 5 minutes, then slice it into bite-sized pieces.
4. 4In the same large skillet, add 3 tbsp cooking oil and heat it over medium heat (176.7°C / 175°C). Add the 6 cloves of minced garlic to the hot oil. Cook for 1-2 minutes, stirring constantly, until the garlic turns golden brown and smells fragrant, being careful to prevent it from burning.
5. 5Add the 4 cups of day-old cooked rice to the skillet with the garlic and oil. Stir-fry the rice for 3-5 minutes, using your spatula to break up any clumps, until it is heated through and evenly coated with the fragrant garlic oil. Season the rice with 1/2 teaspoon of salt, then taste and add more salt if desired.
6. 6In a separate clean skillet (or the same skillet after removing the rice), heat over medium heat (176.7°C / 175°C). Crack the 4 eggs into the skillet and fry them until the whites are set and the yolks reach your desired doneness, about 2-3 minutes for a runny yolk.
7. 7Serve the sliced chicken tocino alongside the garlic fried rice on individual plates. Top each serving of rice with a fried egg.

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