Pininyahang Manok Recipe

Preparation:

1. Prepare the chicken; if it was bought whole, clean it and cut it into serving pieces.

2. Remove unwanted fats. Wash and drain the water thoroughly and put it in a bowl.

3. Pour in the pineapple juice and let the chicken marinate for at least 20 minutes.

   Note: Marinating the chicken is optional, but it improves the flavor of the meat.

4. Peel and mince the garlic; slice the onion; cubes the bell pepper; cubes the potato and wedge the carrot.

Cooking:

1. In a wok or pot over medium heat, add cooking oil. Add bell peppers and stir-fry for about 30 seconds. Remove from the heat and set aside.

2. Stir-fry the carrot and potato until it changes color. Remove from the heat and set aside.

3. In the same wok or pot, add the onion and saute until softened. Add the garlic and saute until aromatic.

4. Put in the chicken and cook until the color of the outer part turns light brown. Stirring is required on occasion.

5. Add the pineapple juice or the marinade, and bring to a soft boil. Skim any scum that floats on top.

6. Lower the heat, cover, and simmer for about 20 minutes until the chicken is tender.

   Note: Add water as needed until the chicken is tender but not falling apart from the bones.

7. Then add the fresh milk and bring to a boil again over medium-low heat.

8. Add the pineapple chunks and simmer until the liquid evaporates and the sauce slightly thickens.

9. Add the fish sauce and stir. If you don’t like to use the fish sauce, substitute it with salt. Then add the potato and carrots and cook for 5 minutes.

10. Season with salt and ground black pepper then stir. Put in the bell pepper and simmer for 2 minutes.

11. Taste the sauce. Adjust the taste as necessary.

12. Remove from cooking and transfer to a serving dish. Serve hot.

    Happy cooking. Share and enjoy the food.