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Pininyahang
Manok
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
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
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
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!
 Ingredients
           and Recipe courtesy of:
  (panlasangpinoy.com)

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pininyahang manok

  • 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)