Pininyahang Manok is Filipino’s version of creamy chicken stew; infused with pineapple juice adding a hint of tanginess and sweetness and evaporated milk for that rich and creamy texture.
What I love about this dish is its delicate, delicious and tropical flavor. The milk and pineapple blended really well with the chicken and vegetables.
Making this dish is easy.
The chicken pieces, bone-in of course, are slowly simmered in pineapple juice. This allows the meat to gradually absorb that sweet and tangy flavor. To balance out the richness, seasoning with fish sauce is a must. If you haven’t noticed yet, it is a staple (and my personal favorite) ingredient in almost all Filipino stew recipes.
Classic stew ingredients such as potatoes, carrots, and bell pepper are also added along with pineapple cubes to boost that tropical taste.
Long green chilies (not the spicy kind) was a surprise addition to this dish. I happen to have a few pieces in the fridge when I was making this. Not only did it adds beautiful color contrast to the stew but the aroma it brought was just amazing!
As with any Filipino dish, this chicken stew is best served with warm rice. Perfect comfort food for lunch or dinner.
Watch the video on how to make Pininyahang Manok with Evaporated Milk
- cooking oil
- 500 grams chicken pieces bone-in
- 1 small yellow onion sliced
- 3 cloves garlic finely sliced
- 2 tablespoons fish sauce
- 1/2 cup pineapple juice I used Del Monte
- 1/2 cup water add more if needed
- 2 medium potatoes cut into wedges
- 1 medium carrot sliced
- 1/2 cup pineapple cubes fresh or canned
- 3/4 cup evaporated milk
- 1 medium red bell pepper sliced
- 2 pieces long green chilies (sili pangsigang) sliced, seeds removed
- salt and ground pepper to taste
- In a pan, heat oil over medium heat. Add chicken pieces, cook until juices run clear. Stir in sliced onion and garlic. Continue cooking until onion turns translucent. Season with fish sauce.
- Let the chicken absorb the fish sauce (smells good right?) for a few seconds then add the pineapple juice. Continue simmering until juice has slightly reduced.
- Add potatoes, carrots, and pineapple cubes. Lightly stir then add water. Cover with lid and cook for 12 to 15 minutes until chicken and vegetables are half tender.
- Add evaporated milk. Continue cooking until sauce has slightly thickened, about 5 minutes. Season with salt (as needed) and pepper then stir in the red bell pepper and long green chilies. Simmer for another 2 to 3 minutes until the chilies have softened.Serve with warm rice. Enjoy!
- Cut chicken in small serving pieces. It should just be slightly larger than the cut of the potatoes and carrots. This will lessen the cooking time and you will also be able to cook the vegetables and meat together.
- Add more water, about 1/4 cup at a time if liquid evaporates too quickly while cooking the chicken and vegetables. Evaporation will depend on how wide the mouth of the pan you're using to cook this dish.
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