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This Pininyahang Manok sa Gata recipe is a alteration of our rank pininyahang manok recipe (wherein we used saucy concentrate). Both version are gracious, and it is up to you to settle on which you like most among the two versions.
I same to bed piniyahang manok sa gata over enthusiastic dramatist. I thought that the compounding of food milk, pineapple, and the vegetables is perfect. This reminds me of our pinoy doormat curry direction (fewer the curry), which I really likeable.
Pininyahang Manok sa Gata
Prep time
30 mins
Cook time
60 mins
Total time
1 hour 30 mins
Serves: 4
Ingredients
- 1½ lbs. chicken, cut into serving pieces
- 1 (14 oz.) can pineapple chunks
- 1 small red bell pepper, sliced
- 1 small green bell pepper, sliced
- 1 cup coconut milk
- 1½ tablespoons fish sauce
- 2 small carrots, sliced diagonally
- 1 small onion, diced
- 1 medium plum tomato, diced
- 1 teaspoon minced garlic
- ¼ teaspoon ground black pepper
- 3 tablespoons cooking oil
Instructions
- Marinate the chicken in the pineapple juice from the canned pineapple chunks for 30 minutes to 2 hours.
- Heat the cooking oil in a pan.
- Saute the onion, tomato, and garlic.
- Add the ground black pepper. Stir.
- Add the chicken pieces one-by-one. Cook until the color turns light brown. Flip the chicken to cook the other side.
- Pour the pineapple juice marinade on the pan. Let boil.
- Add the coconut milk. Stir. Cover and simmer for 40 minutes or until the chicken is tender.
- Add the fish sauce and pineapple chunks. Cook for 5 minutes.
- Put-in the carrots. Cook for another 5 minutes.
- Add the bell peppers. Stir and cook for 3 minutes.
- Transfer to a serving plate.
- Serve. Share and enjoy!
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