Pininyahang Manok Recipe

INGREDIENTS:

• 1 whole chicken (about 1.2 kg. in weight), cut into portions or chicken portions
• 2 tbsps. fish sauce
• 1/4 tsp. ground black pepper
• 3 tbsps. butter (or cooking oil)
• 1 tbsps. garlic
• 2 medium onions, sliced
• 300 gms. carrots, sliced diagonally
• 1 435 gm. tin of pineapple chunks in juice, drained, juice reserved
• 1/2 c. water
• 1/3 c. grated cheese
• 1/3 c. evaporated milk

INSTRUCTIONS:

1. Season the chicken with fish sauce and black pepper.
2. Heat up a sauté pan and add the butter or cooking oil. 
3. Add in the garlic and sauté until golden in colour. 
4. Add in the onions and cook until softened.
5. Add in the chicken pieces. Stir. Cook on medium heat until the chicken pieces are sealed.
6. Add in the reserved pineapple juice and carrot slices. Cover and simmer on low heat. Add the water when most of the juices have evaporated and continue cooking until the chicken is tender, about 30-40 minutes. By this time the carrots will be cooked, too.
7. Add in the cheese, milk and pineapple chunks. Stir and simmer for 5 minutes. The dish is now done.

Source: Adora's Box

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