Pininyahang Manok Sa Gata 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. Add a pinch of salt to enhance the flavor of the meat. Set aside.

3. Peel and finely chop the garlic and onion; cube the bell pepper; cube the potato; and wedge the carrot.

Cooking:

1. In a pot or wok, heat 2 tablespoons of vegetable oil over a medium flame. Add the onion, saute for a few seconds, and then add the garlic, saute until light brown and aromatic.

2. Saute the chicken until it changes color. Then, add the fish sauce and cook for another 2 minutes, or until the meat begins to render its juice.

3. Pour in the pineapple juice extracted from the can of pineapple chunks. Stir and cook, covered, for about 10 minutes over medium-low heat.

4. After 10 minutes, check the meat. Then add the potatoes and carrots, cover again, and cook for 5 minutes over the same heat setup.

5. After 5 minutes, add the pineapple tidbits. Stir in the coconut milk and bring to a gentle boil.

6. Lower the heat, cover them again, and simmer for 5 minutes, then add the bell pepper. Stir.

7. Season to taste with salt and pepper. Stir and let it cook for 3 or more minutes until the sauce is slightly thickened.

   Taste and adjust as necessary.

8. Transfer to a serving bowl and serve hot. It’s best to serve it with a plate of warm rice.
   Happy cooking! Share and enjoy the food.