Motherhood Stuffs: Chicken with coconut milk and pineapple [Pininyahang Manok] with Recipe

Friday, January 06, 2017

Chicken with coconut milk and pineapple [Pininyahang Manok] with Recipe

This is the first time that I have cooked this food, and it’s sad to think that I did this at the time of my husband’s Gram’s funeral Luncheon. May her soul rest in peace.

I’m sad, she won’t be able to try another Filipino Dish, I always brought some Filipino Dish to share for everyone. It’s nice to have something different on the menu. And I was surprised to see that everyone likes it, even the ones who don’t like coconut milk [who doesn’t like that?] eat two bowls of my dish and likes it.

I didn’t get any left over [which I would prefer] and some brought home with them. I got my own recipe from a Filipino cookbook my sister in law gave me years ago.

However, I can always share you the recipe and hope you’ll enjoy the dish.

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
2½ tbsp fish sauce (patis)
½ cup fresh milk
2 tbsp garlic, minced
1 medium sized onion, sliced
2 tbsp cooking oil

Procedure:
Marinate the chicken in pineapple juice/concentrate (derived from the can of pineapple chunks) for 20 to 30 minutes
Pour the cooking oil in a cooking pot / casserole, then apply heat
Sauté the garlic, onion, and tomatoes
Put it in the chicken and cook until the color of the outer part turns light brown
Add the pineapple juice/concentrate marinade and fresh milk then bring to a boil
Add the pineapple chunks and simmer until the chicken is tender and half of the liquid evaporates (about 20 to 30 minutes).
Put it in the carrots and simmer for 5 minutes
Add the bell pepper and fish sauce then simmer for 3 minutes
Remove from the cooking pot / casserole and transfer to a serving dish.


Enjoy!

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