Pininyahang Manok
A mildly sweet, creamy chicken stew brightened with pineapple chunks and tender vegetables in a coconut-milk sauce.
Contains common allergens
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Instructions
- 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.
Plan it in Listahan
Add Pininyahang Manok to your week, check it against your household's allergens, and build the shopping list automatically.