25 May 2010

Chicken Pineapple (Pininyahang Manok)

My betterhalf wants anything with pineapple...period. That's the reason why I made an effort to learn this dish. The main ingredient, pineapple, made this dish sweet but not cloyingly sweet. You can use the fresh fruit, but to cut the prep time, i used the canned pineapple. Traditional pininyahang manok includes potatoes, carrots, and some bell peppers. And since I'm a (feeling) purist (read: tamad), i decided to not include those veggies anymore.

Here's my version of the popular pinoy dish.

Serves 3.

1/4 kg chicken (adobo cut)
1 medium size onion, quartered
2 cloves garlic, chopped
1 small can of pineapple chunks or tidbits (syrup included)
fish sauce (patis), adjust according to taste
dash of pepper
about 4 tbsp of evaporated milk
2 tbsp canola oil

Procedure:
1. Heat oil. Saute onion and garlic. Add chicken and stir fry (sangkutsa) for a minute or two. Add a tablespoon of fish sauce and stirfry the meat until they're are no longer pink.
2. Add 1 1/2 cups water and the juice of the canned pineapple. Simmer for about 10 minutes. Season with fish sauce and pepper.
3. Add the pineapple chunks and simmer until the meat is tender.
4. Add the milk and boil for another minute.
Serve hot.

Enjoy!!!

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