Do you like bittersweet? Then you will love pininyahang manok. This typical Filipino dish is made with chicken nuggets, pineapple and fresh vegetables. All you have to do is prepare a chicken stew with tomato sauce or coconut milk until the meat is tender. Pininyahang manok can be served with steamed rice or bread, perfect for picking up leftover gravy.
Ingrediants
Pininyahang Manok with Tomato Sauce
- 2 tablespoons (30 ml) of oil
- 2 tablespoons (12 g) of chopped fresh ginger
- 3 cloves of minced garlic
- 1 small onion cut into slices
- 500 g of chicken legs
- 2 tablespoons (30 ml) of fish sauce (patis)
- Salt to taste.
- 1 cup (250 ml) of tomato sauce
- 1 400g can of chopped pineapple
Doses for 4 servings
Pininyahang Manok with Coconut Milk
- 700 g of chicken cut into bite-sized pieces
- 1 400g can of chopped pineapple
- 1 small red pepper
- 1 small green pepper
- 1 cup (250 ml) of coconut milk
- 1 1/2 tablespoons (20 ml) of fish sauce
- 2 small carrots cut diagonally
- 1 small onion, diced
- 1 medium San Marzano tomato, diced
- 1 teaspoon (2 g) of minced garlic
- A pinch of ground black pepper
- 3 tablespoons (45 ml) of cooking oil
Doses for 4 servings
Steps
Method 1 of 2: Make Pininyahang Manok with Tomato Sauce
Step 1. Heat the oil and chop the ginger, garlic and onion in the meantime
Pour 2 tablespoons (30 ml) of oil into a large skillet and set the heat to medium. While the oil heats up, peel a 5 cm piece of fresh ginger, 3 cloves of garlic and 1 small onion. Chop the garlic and ginger. You should get 2 tablespoons (12 g) of minced ginger. You will also need to cut an onion into strips.
Step 2. Saute the ginger, garlic and onion for 5-7 minutes
Put the ginger, garlic and onion in the boiling oil and stir. Skip and mix the ingredients until the onion wilt. This should take 5 to 7 minutes.
Step 3. Add the chicken legs and fish sauce
Take 500g of chicken legs and place them in the pan in a single layer. Incorporate 2 tablespoons (30 ml) of fish sauce (patis).
Step 4. Brown the chicken for 10 minutes
Cook the chicken legs over medium heat for 5 minutes. Turn them with tongs and cook for another 5 minutes, so that they are browned on both sides.
Step 5. Add the tomato sauce and bring to a boil
Pour in 1 cup (250 ml) of tomato sauce, then season with salt and pepper to taste. Stir well and raise the heat to medium-high to bring the stew to a boil.
Step 6. Simmer the stew for 15 minutes
Reduce the heat to moderate or medium-low to simmer the stew. Let it simmer for 15 minutes. The meat should finish cooking and become tender.
You can use an instant-read thermometer to check the core temperature of chicken legs. The meat will be ready once it reaches a temperature of 72 ° C
Step 7. Add the pineapple with the juice and simmer for 5 to 10 minutes
Open a 400g can of chopped pineapple and pour the entire contents (juice included) into the pot. Simmer the pininyahang manok for 5 to 10 minutes.
Step 8. Serve the pininyahang manok
You can serve the dish once the pineapple is heated. Try pairing it with boiled rice, tortillas, boiled potatoes or pasta.
Store leftover pininyahang manok in the fridge for 3 to 4 days using an airtight container
Method 2 of 2: Make Pininyahang Manok with Coconut Milk
Step 1. Drain the pineapple juice and mix it with the chicken nuggets
Open a 400g can of chopped pineapple and pour the juice into a deep dish. Set the pineapple pieces aside. Measure out 700g of chicken nuggets and place them on the dish you poured the pineapple juice into.
Step 2. Marinate the chicken in the juice for at least 30 minutes
Cover the dish with cling film and let the chicken marinate in the pineapple juice for at least 30 minutes (maximum 2 hours).
Step 3. Heat the oil and in the meantime chop the onion, tomato and garlic
Pour 3 tablespoons (45 ml) of cooking oil into a large saucepan and set the heat to medium. Peel 1 small onion and cut it into approximately 12 mm cubes. You will also need to dice a medium San Marzano tomato. Chop enough garlic to make 1 teaspoon (2 g).
Step 4. Saute the onion, tomato and garlic for 5 minutes
Put the onion, tomato and garlic you chopped into the boiling oil and stir them during cooking. Sauté them over medium heat until the onion has wilted and the garlic begins to give off its characteristic smell. This should take about 5 minutes.
Step 5. Add black pepper and marinated chicken nuggets
Season the vegetables with a pinch of ground black pepper and remove the marinated chicken from the refrigerator. Place the chicken nuggets in the pot in a single layer.
Step 6. Sear the chicken nuggets for 6 to 8 minutes
Turn the heat to medium-high and brown the chicken for 3-4 minutes. Turn the morsels with tongs to brown them on the other side as well. This should take another 3-4 minutes.
Step 7. Pour the pineapple juice into the pot and bring it to a boil
Pour the pineapple juice from the marinade plate to cook it along with the chicken and vegetables. Cook over medium-high heat until the juice comes to a boil.
Step 8. Stir in the coconut milk and turn the heat down
Pour in 1 cup (250 ml) of coconut milk and set the heat to medium. The liquid in the pot should simmer.
If you prefer to make a traditional pininyahang manok, you could use cow's milk or evaporated milk instead of coconut milk
Step 9. Cover and simmer the chicken for 40 minutes
Cover the pot and simmer the chicken nuggets until cooked through. Allow around 40 minutes. If you have an instant-read thermometer, use it to measure the temperature of the chicken - it should be up to 72 ° C.
Step 10. Incorporate the fish sauce and pineapple
Add 1 1/2 tablespoons (20 ml) of fish sauce and the pineapple chunks you have set aside. Continue simmering over medium heat for another 5 minutes.
Step 11. Add carrots and simmer for another 5 minutes
Peel 2 small carrots and cut them diagonally with a knife until slices are about 12 mm thick. Put them in the pot and simmer the stew for another 5 minutes.
Step 12. Add the peppers and simmer them for 3 minutes
Wash and remove the stem from one small red pepper and one small green pepper. Remove the seeds and cut the peppers into about 2.5 cm pieces using a knife. Put them to cook and let the stew simmer for another 3 minutes to soften them.
Step 13. Serve the pininyahang manok
Slightly soften the peppers, serve the dish hot. Try pairing it with steamed rice, boiled potatoes or rustic bread.
