LIFE is a DANCE if you take the STEPS. This is my DANCE. The story of my LIFE.

Dancing is moving to the music without stepping on anyone's toes, pretty much the same as life.

Pininyahang Manok

on May 1, 2012
You will need:
1 whole chicken, cut into serving pieces 
1 can pineapple chunks, set aside the syrup
1 Tbsp oil
3 cloves garlic, minced
1 medium-sized onions, chopped
1/2 cup evaporated milk or coconut milk
patis (fish sauce), to taste
1. Marinade the chicken with the pineapple syrup for a few minutes.
2. Pour the chicken with the marinade in a pot, cook until the marinade evaporates and the chicken is lightly brown.
(You’re not exactly frying the chicken–you just want to seal in the juices.)
3. When done, set aside the chicken on one side of the pot.
4. Add the oil, saute garlic and onions then mix together with the lightly browned chicken and cook for about a minute.
5. Add the pineapple chunks then pour the evaporated milk.
6. Cover and bring to a simmer. (If you are using coconut milk, do not cover, otherwise it will curdle).
7. By the time the chicken is done, the sauce would be rather thick and creamy, stir then season with patis.
8. Simmer again for 2 minutes then turn-off the heat.
Serves 5 =)


2 responses to “Pininyahang Manok

  1. avagabondmom says:

    i miss this! too bad my husband only like pineapples as it is, not together with food except if it's dessert. 😀

  2. kiz_me1109 says:

    My mom told me it's better to use fresh pineapple fruit than the one in can. =) I might try to cook this again using fresh pineapples.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

%d bloggers like this: