Chicken With Pineapples (Pininyahang Manok)
From aldrichlimlengco 13 years ago
- 50 minutes to 1 hour to make
- Serves 4 to 6
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Ingredients
- vegetable oil shopping list
- a blob of butter shopping list
- 4 cloves garlic, chopped shopping list
- 2 red onions, wedged shopping list
- 3 red bell peppers, sliced shopping list
- 1 kilo chicken, cut into serving pieces shopping list
- 1 medium can of pineapple chunks shopping list
- The juice from the chunks shopping list
- 5 potatoes, diced shopping list
- 3 carrots, diced shopping list
- 1 pack of instant coconut milk shopping list
- fish sauce (or salt) to taste shopping list
How to make it
- In a bowl, marinate the chicken in half of your pineapple juice for 20 minutes. Set aside.
- Dissolve the coconut mix in a warm water. Set aside.
- Put the vegetable oil in a warmed pan, then add in the butter.
- While the pan is still not that hot, throw in the garlic and sauté it. This is because the oil and the butter absorbs the flavor of the garlic easier when the pan is not sizzling.
- Don't wait for the garlic to turn golden brown. Add in the red onions and the bell peppers. This is because the chicken will be sauted along with the first three ingredients.
- Saute the garlic, onions bell peppers and chicken well for at least 10 minutes to get rid of the remaining blood from the bones of the chicken.
- Put in the pineapple chunks, the carrots and the potatoes in the pan.
- Sauté further.
- Pour in the remaining half of your pineapple juice and the coconut milk.
- Simmer for about 15 to 20 minutes or until the coconut milk reduces and the sauce thickens.
- Then season with fish sauce or salt.
- Serve with rice.
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