INGREDIENTS:
- 1kg chicken, cut into serving pieces
- 1 can pineapple chunks, reserve syrup
- 1 medium onion, sliced
- 3 gloves garlic, minced
- 1 large tomato, chopped
- 1 large carrot, wedged
- 1 large potato, cut into cubes
- 2 green bell pepper, cut into strips
- 1 cup fresh milk (or 1/2 cup evap milk)
- 3 tbsp fish sauce
- salt and pepper
- 2 tbsp butter
- 1 tbsp cooking oil
- Marinate chicken with pineapple syrup for at least 30 minutes.
- Heat cooking oil in a pan. Fry potatoes and set aside.
- Remove oil from pan and melt butter. Saute onion, garlic and tomatoes.
- Put-in chicken and saute until juice comes out.
- Add marinade and milk then simmer for about 15 minutes.
- Add pineapple chunks and simmer for another 5 minutes or until chicken is tender.
- Put-in carrots, bell pepper and fish sauce then simmer for another five.
- Add potatoes . Add salt & pepper to taste and simmer for about 3 more minutes.
- Transfer to a serving dish. Serve hot with steamed rice.
Source: Pot Pot Cooks
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