Pininyahang Manok Recipes

PININYAHANG MANOK

Steps:

• In a pot over medium heat, heat oil.
• Add bell peppers and cook, stirring regularly, for about 30 seconds. Remove from heat and drain on paper towels.
• Add onions and garlic to the pan and cook until softened.
• Add chicken and cook, stirring occasionally, until lightly browned.
• Add pineapple juice. Bring to a boil, skimming any scum that floats on top. Lower heat, cover and simmer until chicken is tender.
• Add pineapples and table cream. Season with salt and pepper to taste.
• Continue to simmer for about 3 to 5 minutes or until sauce is slightly thickened and reduced to desired consistency.
• Add bell peppers and continue to cook for about 30 seconds or until tender-crisp. Serve hot.

PININYAHANG MANOK (PINOY PINEAPPLE CHICKEN) RECIPE

Steps:

• In a bowl, pour in the pineapple juice (from the can with the pineapple chunks) and soak the chicken. Marinate for 30 minutes.
• In a cooking pot, pour in and heat cooking oil over medium heat.
• Add-in the potatoes and carrots. Cook until lightly browned. Transfer to a plate and set aside.
• In the same pot, add in the garlic and onions. Saute until soft and aromatic.
• Add-in the chicken. Cook while stirring occasionally until lightly browned.
• Add-in the same pineapple juice earlier. Bring to a boil.
• Add in the pineapple chunks and pour in the all-purpose cream then cover and simmer for 20 to 30 minutes or until the chicken is tender.
• Add in the bell peppers and add back in the potatoes and carrots. Pour in the fish sauce and simmer for another 3 minutes. Season with salt and pepper.
• Transfer to a serving bowl or serving tray. Serve and enjoy!