Piniyahang Manok, the creamy way to cook chicken
Pinya is the tagalog version of pineapple (now you have the idea of this dish). This fruit is very abundant in the Philippines on a way that it is sold everywhere.
Pininyahang Manok, on the other hand, is a dish where the chicken is stewed in coconut milk, pineapple with vegetables and spices. This is one of the dish my mom loved to cook way back my elementary days.
Here are the ingredients to make this dish:
- 1 kilo chicken, chopped
- 2 cups coconut milk
- 1 medium carrot, chopped
- 1 medium potato, chopped
- 1 can Del Monte pineapple chunks (227 grams)
- 5 cloves garlic, minced
- 1 medium onion, chopped
- 1 piece laurel leaf
- 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 tablespoon), 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.
- Add 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.