2. Ingredients:
2 lbs chicken, cut into serving pieces
12 ounces pineapple chunks, canned
2 medium sized tomatoes, chopped
1 cup bell pepper, cut into thick strips
1 medium sized carrot, wedged
3. 2 1/2 tbsp fish sauce (patis)
1/2 cup fresh milk
2 tbsp garlic, minced
1 medium sized onion, sliced
2 tbsp cooking oil
4. Cooking Procedure
1. Marinate the chicken in pineapple
juice/concentrate (derived from the can of
pineapple chunks) for 20 to 30 minutes
2. Pour the cooking oil in a cooking pot / casserole
then apply heat
3. Sauté the garlic, onion, and tomatoes
4. Put-in the chicken and cook until color of the outer
part turns light brown
5. Add the pineapple juice/concentrate marinade
and fresh milk then bring to a boil
5. 6. Add the pineapple chunks and simmer until the
chicken is tender and half of the liquid evaporates
(about 20 to 30 minutes).
7. Put-in the carrots and simmer for 5 minutes
8. Add the bell pepper and fish sauce then simmer for
3 minutes
9. Remove from the cooking pot / casserole and
transfer to a serving dish.
10. Serve hot. Share and enjoy!
6.
7. Ingredients
and Recipe courtesy of:
(panlasangpinoy.com)
