Filipino

Pininyahang Manok

Name: Pininyahang Manok
Total time: 50 min
Yield: 5 servings
Cuisine: Filipino
Ingredients: 2 lbs bone-in chicken thighs and drumsticks; 1 (20 oz) can pineapple chunks, juice reserved; 1 cup coconut milk; 4 cloves garlic, minced; 1 medium onion, diced; 1 large carrot, sliced into 1/2-inch coins; 1 red bell pepper, cut into 1-inch pieces; 2 tbsp fish sauce; 2 tbsp neutral oil; 1/2 tsp ground black pepper

A mildly sweet, creamy chicken stew brightened with pineapple chunks and tender vegetables in a coconut-milk sauce.

50 minutes

Serves 5

Lunch/Dinner

Contains common allergens

Fish Dairy Seafood

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Instructions

6 steps

1
Marinate the chicken pieces in the reserved pineapple juice for 15 minutes, then drain and pat dry, keeping the juice for the sauce.

2
Heat the oil in a pot over medium-high and brown the chicken on all sides for 6-8 minutes, then transfer to a plate.
3
In the same pot, sauté the garlic and onion for 2-3 minutes until softened and fragrant.
4
Return the chicken to the pot, pour in the reserved pineapple juice and fish sauce, then cover and simmer for 20 minutes until the chicken is cooked through and tender.
5
Stir in the coconut milk, carrots, and bell pepper, then simmer uncovered for 8-10 minutes until the carrots are tender and the sauce thickens slightly.
6
Fold in the pineapple chunks and black pepper, warm through for 2 minutes, then serve hot over steamed rice.

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