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Aug 12, 2015

The Best Pininyahang Manok Recipe (Pineapple Chicken)

Jan Paula Plamenco     8/12/2015  No comments


Pineapple Chicken day is "cheat day!" I am not exaggerating things but I can eat a lot, like 3 cups of rice if this dish is on the table. This is also my sister's favorite. She really loves my Pininyahang Manok. This dish is one of my favorites because of the combination of pinepapple and milk.


There are some variations of this dish. Some use evaporated milk over coconut milk and vice versa. I would say that both alternatives will yield good results though I used evaporated milk in this recipe and I always do.

You should try this especially if you have kids like me. They'll enjoy it, no left overs and they'll surely ask for more. So, let's get down to the recipe.


INGREDIENTS: 


  • 1 whole chicken, cut into serving pieces
  • 1 can pineapple chunks, set aside the syrup
  • 2 cloves garlic, minced
  • 1 medium-sized onion, chopped
  • 1/2 cup evaporated milk
  • 3tbsp fish sauce
  • Pechay (bok choy)
  • 1pc red bell pepper, cut into cubes
  • 2 medium-sized potatoes
  • 1 Tbsp oil
  • salt and pepper to taste
  • all in one seasoning granules


  COOKING PROCEDURES:

1. Marinade the chicken with the pineapple syrup for a few minutes, atleast 10 minutes.
2. Pour the chicken with the marinade in a pot, cook until the marinade evaporates and the chicken is lightly brown. (Don't fry the chicken. You're just sealing in the juices.)
3. Remove the chicken and set aside.
4. Heat up oil, saute garlic and onion. Add the chicken and cook for about a minute.
5. Add fish sauce and simmer over low heat for 5 minutes.
6. Pour the evaporated milk and pineapple chunks. Cook over low heat until meat is tender.
7. Add potatoes, simmer for 5 minutes.
8. Add bell pepper, pechay, granules, pepper and salt to taste. Cover and bring to a simmer for about     5 minutes.

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