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.
Why I love this Pininyahang Manok recipe?
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.
A few tips on making Pininyahang Manok
- 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.
Love Filipino food? Try these recipes!
- Escabeche - Filipino Style Sweet and Sour Fish
- Homemade Pork Tocino
- Mild Bicol Express
- Beef Caldereta
- Filipino Chicken Curry
- Nilagang Manok sa Patis (Chicken Soup with Fish Sauce)
- Chicken Afritada
- Filipino Chicken Adobo
- Brown Rice Arroz Caldo
- Nilagang Manok sa Patis (Chicken Soup with Fish Sauce
- Chicken Menudo
- Chicken Inasal
- Meltingly Tender Pork Humba
- Filipino Spaghetti Sauce
Watch the video on how to make Pininyahang Manok with Evaporated Milk
Pininyahang Manok with Evaporated Milk
Pininyahang Manok is Filipino’s version of creamy chicken stew; infused with pineapple for that hint of tanginess and sweetness and evaporated milk for that rich and creamy texture.
Servings 4 people
tap to scale
Ingredients
- 2 tablespoon cooking oil
- 500 grams chicken pieces (bone-in)
- 1 small yellow onion (sliced)
- 3 cloves garlic (finely sliced)
- 2 tablespoon fish sauce
- ½ cup pineapple juice (I used Del Monte)
- ½ cup water (add more if needed)
- 2 med-size potatoes (cut into wedges)
- 1 med-size carrot (sliced)
- ½ cup pineapple cubes (fresh or canned)
- ¾ 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)
Instructions
- 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 for a few seconds then add the pineapple juice. Continue simmering for 2 to 3 minutes.
- 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!
Recipe Notes and Tips:
- Cut chicken into 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 ¼ cup at a time if liquid evaporates too quickly while cooking the chicken and vegetables.
Nutrition Facts
Pininyahang Manok with Evaporated Milk
Amount per Serving
Calories
366
% Daily Value*
Fat
24
g
37
%
Saturated Fat
6
g
38
%
Trans Fat
1
g
Polyunsaturated Fat
5
g
Monounsaturated Fat
11
g
Cholesterol
78
mg
26
%
Sodium
823
mg
36
%
Potassium
507
mg
14
%
Carbohydrates
18
g
6
%
Fiber
1
g
4
%
Sugar
14
g
16
%
Protein
20
g
40
%
Vitamin A
1225
IU
25
%
Vitamin C
48
mg
58
%
Calcium
158
mg
16
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
DID YOU MAKE THIS RECIPE?I love hearing how you went with my recipes! Tag @rivertenkitchen or leave a comment below!
Ivory says
Tried this! It's soooo good. But I used All Purpose Cream because it's all I had at that time. Still came out great. The fish sauce and the Pineapple brine made it so flavorful.
Mella says
Glad you enjoyed this, Ivory! All-purpose cream is perfectly fine. Thanks for the wonderful feedback 🙂
- Mella
sc1106 says
What about the bones and the skin on the chicken after it's cooked? Do you leave it all? If not, when are they removed?
Catherine says
Bone-in. Leave the skin and bones. 🙂