Print Recipe
5 from 1 vote

Pininyahang Manok sa Gata

Prep Time30 mins
Cook Time1 hr
Total Time1 hr 30 mins
Servings: 4
Author: Vanjo Merano

Ingredients

  • 1 1/2 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
  • 1 1/2 tablespoons fish sauce
  • 2 small carrots sliced diagonally
  • 1 small onion diced
  • 1 medium plum tomato diced
  • 1 teaspoon minced garlic
  • 1/4 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!

Nutrition

Serving: 4g