Pininyahang manok turns chicken, pineapple, cream, and simple vegetables into a gently sweet and savory ulam for rice.
45 minutes · Serves 3
Ingredients for Pininyahang Manok (Pineapple chicken)
3 tablespoons cooking oil
1 medium carrot, sliced
2 medium potatoes, cut into wedges
2 cloves garlic, minced
1 medium onion, chopped
1 pound chicken, cut into serving pieces
2 tablespoons fish sauce
1/2 cup pineapple chunks
1 medium red or green bell pepper, sliced
6.7 fluid ounces all-purpose cream or whipping cream
1/8 teaspoon ground black pepper
How to cook Pininyahang Manok (Pineapple chicken)
1.Heat the cooking oil in a pan over medium heat. Fry the carrot and potato for several minutes, turning as needed, until the edges are lightly browned, then remove and set aside.
2.Using the same oil, saute the onion and garlic over medium heat until softened and fragrant.
3.Add the chicken and cook, stirring occasionally, until the pieces are lightly browned.
4.Lower the heat, add the fish sauce and pineapple chunks, stir, then cover and simmer until the chicken is tender and has released its juices.
5.Return the browned carrot and potato to the pan, add the bell pepper, then pour in the cream and stir gently.
6.Season with ground black pepper and simmer for about 5 minutes, or until the sauce slightly thickens and the vegetables are tender. Serve hot with steamed rice.
