Pininyahang Manok sa Gata
Chicken with pineapple, carrots, and bell pepper stewed in coconut milk.
Servings: 4 people
- 1 1/2 lbs. chicken cut into serving pieces
- 14 oz. can pineapple chunks
- 1 piece red bell pepper sliced
- 1 piece green bell pepper sliced
- 1 cup coconut milk
- 1 1/2 tablespoons fish sauce
- 2 pieces carrots sliced diagonally
- 1 piece onion diced
- 1 piece tomato diced
- 1 teaspoon minced garlic
- 1/4 teaspoon ground black pepper
- 3 tablespoons cooking oil
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!
Serving: 4g | Calories: 1428kcal | Carbohydrates: 317g | Protein: 13g | Fat: 25g | Saturated Fat: 12g | Sodium: 562mg | Potassium: 2828mg | Fiber: 28g | Sugar: 287g | Vitamin A: 2372IU | Vitamin C: 255mg | Calcium: 342mg | Iron: 8mg