Pininyahang Manok

I MADE THIS

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

  1. In a deep pot, heat cooking oil and add onion and garlic. Saute until aromatic. Add chicken and continue cooking for 3 minutes.
  2. Pour pineapple juice and Angel Evaporada. Cover pot and bring this to a simmer for 20 to 25 minutes or until chicken is tender.
  3. Add in potato and carrots. Continue cooking until vegetables are tender.
  4. Add sugar, pineapple chunks, bell pepper and fish sauce. Season with salt and pepper as needed. Bring to a quick boil for 2 minutes.
  5. Remove from heat. Best served with hot rice.

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