Checking out some easy and delicious chicken recipe? Well, here are the ingredients and procedure in making pininyahang manok.
Pineapple is another everywhere fruit of the Philippines and they are cheap. A piece of this fibrous goodie can go as low as P20.00.
Since it’s always available, it has become a part of Filipino cuisine… One example is Pininyahang manok.
Pininyahang Manok is a dish where the chicken is cooked in coconut milk, pineapple, vegetables, and spices. This is one of the dishes my mom loved to cook way back my elementary days.
- 1 kilo chicken, chopped
- 2 cups coconut milk
- 1 medium carrot, chopped
- 1 medium potato, chopped
- a can Del Monte pineapple chunks (227 grams)
- 1 medium onion, chopped
- 1 piece laurel leaf
- 5 cloves garlic, minced
- 1 thumb-size ginger (cut into very small strips)
- salt and pepper
- First, make the oil of chicken to come out. I do this by boiling the chicken in 1/2 cup of water and let the water to dry out.
- Remove the chicken from the pan and remove some of the oil.
- Using the remaining oil (about 2 tablespoons), saute the garlic, onion, and ginger.
- Add the chicken and let it simmer for a while.
- Add coconut milk, a cup of water, laurel leaf, salt and pepper to taste, potato, carrots, and let it boil for 15 minutes.
- Drop the pineapple chunks, including the syrup and let it boil for another 10 minutes.
- Serve while hot.
What I like to do with this dish is to have a fish sauce on the side with crushed red chili in it.