Pininyahang Manok

Ingredients for Pininyahang Manok

• 1 kg chicken legs and/or thighs
• 2 red capsicums, sliced
• 1 1/2 cups pineapple chunks
• 1 cup pineapple juice
• 1 cup chicken stock
• 2 cups coconut milk
• 1/2 thumb-size ginger, minced
• 1 onion, chopped
• 4 cloves garlic, minced
• 2 tsp cornstarch, dissolved in 1/4 cup water
• Oil
• Fish sauce
• Freshly ground black pepper

How to cook Pininyahang Manok

1. 1.Marinate chicken in 1/2 cup pineapple juice and black pepper for at least 12 hours. Drain and pat dry.
2. 2.Heat oil in a wok and brown chicken evenly; remove and set aside.
3. 3.Sauté ginger, garlic, and onion until fragrant. Return chicken and stir-fry for 1 minute.
4. 4.Add chicken stock, coconut milk, and remaining pineapple juice. Bring to a boil and simmer for 20 minutes.
5. 5.Stir in cornstarch mixture, pineapple chunks, and capsicum. Simmer 5 minutes, then season with fish sauce and black pepper.