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.
2pieceslong green chilies (sili pangsigang)sliced, seeds removed
salt and ground pepperto 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!
Video
Notes
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 1/4 cup at a time if liquid evaporates too quickly while cooking the chicken and vegetables.