Aside from Prinitong Manok or Fried Chicken and Adobong Manok, one of my favorite chicken recipes is Pininyahang Manok. I just love the sweet taste of pineapple in this recipe. It adds a different flavour to the chicken. In preparing this dish, some would use evaporated milk over coconut milk. It really tastes good.

Try this Pininyahang Recipe.

Ingredients

§  2 lbs chicken, cut into serving pieces

§  12 ounces pineapple chunks, canned

§  2 medium sized tomatoes, chopped

§  1 cup bell pepper, cut into thick strips

§  1 medium sized carrot, wedged

§  2 1/2 tbsp fish sauce (patis)

§  1/2 cup fresh milk

§  2 tbsp garlic, minced

§  1 medium sized onion, sliced

§  2 tbsp cooking oil

Cooking Procedure

1.     Marinate the chicken in pineapple juice/concentrate (derived from the can of pineapple chunks) for 20 to 30 minutes

2.     Pour the cooking oil in a cooking pot / casserole then apply heat

3.     Sauté the garlic, onion, and tomatoes

4.     Put-in the chicken and cook until color of the outer part turns light brown

5.     Add the pineapple juice/concentrate marinade and fresh milk then bring to a boil

6.     Add the pineapple chunks and simmer until the chicken is tender and half of the liquid evaporates (about 20 to 30 minutes).

7.     Put-in the carrots and simmer for 5 minutes

8.     Add the bell pepper and fish sauce then simmer for 3 minutes

9.     Remove from the cooking pot / casserole and transfer to a serving dish.

10.  Serve hot. Share and enjoy!

Enjoy eating Pininyahang Manok with your family.

Source:

panlasangpinoy.com

likhainternet.com

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Dianne Elisa Monte Manalastas

LEYTE NORMAL UNIVERSITY

ABCom Intern