Pininyahang Manok
- 3 tbsp cooking oil
- 1 potato, cut into cubes
- 1 carrot, cut into cubes
- 1 bell pepper, cut into pieces
- 3 cloves garlic, chopped
- 1 onion, chopped
- 800g chicken, cut into pieces
- patis and pepper to taste
- 1 cup pineapple juice
- 1 cup pineapple tidbits
- 1.5 cup coconut milk (packed)
- If using fresh coconut milk, 1/2 cup 2nd piga and 1 cup kakang gata
- cornstarch slurry (1 tbsp cornstarch + 2 tbsp water)
- Heat oil and fry the potato and carrots. Remove from pan and set aside.
- In the same pot, sauté the onion and garlic until onion becomes translucent.
- Add the chicken and season with 1 tbsp patis and pepper. Cook until brown.
- Pour the pineapple juice and add pineapple tidbits.
- Pour the 1/2 cup secodg piga na gata or the packed coconut milk. Stir.
- Cover and Simmer for 20 minutes.
- Add the 1 cup kakang gata and Simmer for 10 more minutes.
- Add the potato, carrots, and bell pepper.
- Simmer for 1-2 more minutes and add the cornstarch slurry. Mix well.
- Season with more patis and pepper as preferred.
- Serve with steamed rice.