Pininyahang Manok

INGREDIENTS
1 tbsp cooking oil
¼ cup onion, chopped
2 tbsp garlic, minced
500 grams chicken fillet cut into chunks or chicken cut-up
1 ½ cup potato, peeled and cut into cubes
1 cup carrots, peeled and cut into cubes
½ cup pineapple juice
1 pc chicken broth cube
¾ cup Angel Evaporada
1 cup pineapple chunks
½ cup red bell pepper, sliced
2 tsp fish sauce
pepper to taste
PROCEDURE
- In a deep pot, heat cooking oil and add onion and garlic. Saute until aromatic. Add chicken and continue cooking for 3 minutes.
- Pour pineapple juice and Angel Evaporada. Cover pot and bring this to a simmer for 20 to 25 minutes or until chicken is tender.
- Add in potato and carrots. Continue cooking until vegetables are tender.
- Add sugar, pineapple chunks, bell pepper and fish sauce. Season with salt and pepper as needed. Bring to a quick boil for 2 minutes.
- Remove from heat. Best served with hot rice.