Negosyo Recipe: Pininyahang Manok
- 1 carrot, cut into pieces
- 2 potatoes, cut into pieces
- 3 tbsp cooking oil
- 1 onion, chopped
- 5 cloves garlic, minced
- 1 kg chicken, cut into pieces
- 1 tbsp patis
- ground black pepper
- 1 can pineapple chunks, drained, juice saved for use
- 3/4 cup water
- chicken cubes
- 360 ml can Alaska Evaporada
- green and red bell pepper, cut to pieces
- Heat oil in a wok/pot ad fry the potatoes and carrots until cooked. Remove from pan and set aside.
- Add the onions and garlic and sauté 2–3 minutes until softened and slightly translucent.
- Add the chicken pieces and cook, turning occasionally, until lightly browned on all sides (about 6–8 minutes). Season with 1 tbsp patis and a few grinds of ground black pepper.
- Pour in the reserved pineapple juice plus 3/4 cup water. Add the chicken cube and stir to dissolve. Bring the pot to a gentle boil.
- Reduce heat to low, cover, and simmer 15–20 minutes (or until the chicken is cooked through)
- Add the pineapple chunks, fried potatoes, and carrots. Stir.
- Stir in the 360 ml Alaska Evaporada and bring to a gentle boil.
- Add the green and red bell pepper pieces and cook 1–2 minutes until they’re bright and just tender-crisp.
- Taste and adjust seasoning — add a little more patis or black pepper if needed.
- Turn off the heat, let the dish rest for a minute, then serve hot with plenty of steamed rice. Enjoy! 🍚💛