Pininyahang Manok, here is my version of pineapple chicken. This dish is one of the favorite at home. I don’t really like the ginataan version. This dish is also easy to prepare, it is just basically sautéing. I am sure for those who have tried it or have had it before like it especially the kids, probably because of sweetness of the pineapple. And it smells good also it makes you really drool. It is normally served on parties, especially on fiesta celebrations.
Ingredients:
1 kilo chicken, cut into serving pieces with the bones intact
1 small tin can sliced pineapple, cut into chunks
2 medium size onion, chopped
1/2 head garlic, minced
4 potatoes, quartered
2 red and green bell pepper, sliced
1 small tomato, chopped
1/4 cup patis
1/2 cup evaporated milk
1 cup seven up
salt and pepper
cooking oil
Cooking procedure:
In a bowl marinate chicken with seven up for 20 to 30 minutes before cooking, and drain. In a sauce pan stir fry chicken for 3 to 5 minutes or until colour turns to golden brown. Remove from pan. In same sauce pan sauté garlic, onion, tomato and the chicken, stir fry for 2 to 3 minutes, Add patis and stir fry for 1 for 2 minutes. Pour in 3 cups of water and syrup from the pineapple tin can and simmer for 10 to 15 minutes. Add in potatoes, simmer for another 5 to 10 minutes or untilchicken and potatoes are cooked and tender, and sauce thickens. Add evaporated milk and pineapple cook for another 2 to 3 minutes. Add bell pepper, season with salt and pepper. Serve hot.
Ingredients:
1 kilo chicken, cut into serving pieces with the bones intact
1 small tin can sliced pineapple, cut into chunks
2 medium size onion, chopped
1/2 head garlic, minced
4 potatoes, quartered
2 red and green bell pepper, sliced
1 small tomato, chopped
1/4 cup patis
1/2 cup evaporated milk
1 cup seven up
salt and pepper
cooking oil
Cooking procedure:
In a bowl marinate chicken with seven up for 20 to 30 minutes before cooking, and drain. In a sauce pan stir fry chicken for 3 to 5 minutes or until colour turns to golden brown. Remove from pan. In same sauce pan sauté garlic, onion, tomato and the chicken, stir fry for 2 to 3 minutes, Add patis and stir fry for 1 for 2 minutes. Pour in 3 cups of water and syrup from the pineapple tin can and simmer for 10 to 15 minutes. Add in potatoes, simmer for another 5 to 10 minutes or untilchicken and potatoes are cooked and tender, and sauce thickens. Add evaporated milk and pineapple cook for another 2 to 3 minutes. Add bell pepper, season with salt and pepper. Serve hot.
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