I very much apologize for the weeklong absence! I was in a seminar for most of the week last week and unable to cook nor post about anything worthy! But I am back! 🙂
I am not sure how this recipe came about. Maybe a recipe from the multi-billion pineapple industry here and everywhere. I would assume. Because the recipe doesn’t call for using fresh pineapples when it is bountiful here in the country, available all year round.
This one was easy enough. Reminds me very much of pastel but with pineapples as one of the main ingredient.
I actually bought this can of pineapple tidbits waaaay before when I was thinking of making it. Must have been a few months ago already. I spotted it while thinking of making something else entirely and decided that this would be a good time to make it.
I sauteed some onion and garlic, added in the chicken, and let it brown a bit. I then poured in most of juice fro the canned pineapple and allowed most of the liquid to disappear, took about 10 minutes. After, I added some chicken broth, along with other vegetables such as carrots, and olives.
This was stewed until done, about 15 more minutes, making sure that the liquid evaporates by about 50% but doesn’t dry up. 🙂
It turned out a bit sweet and sour. Really good. 🙂
Pininyahang Manok Recipe
1 onion, sliced
4 garlic cloves, smashed and peeled
1 whole chicken, cut into serving pieces
1 big can of pineapple tidbits, about 800 grams
1 cup chicken broth
2 carrots, sliced into inch thick rounds
about 10 green olives
1/2 cup milk (coconut, fresh, evaporated)
First, saute the garlic and onion in some oil. Add the chicken, season lightly with salt and pepper, and let it brown on all sides. After it has browned, pour in all of the juice from pineapple, and let this reduce significantly, almost all gone, just a bit of moisture. Add in the broth and all the other vegetables, and let this cook down, to a reduced sauce. Adjust seasoning. It should be a bit sweet, a bit sour, and savory. Then add in the milk 🙂