Pininyahang Manok sa Gata

• Gluten free

• Meat

  • 1 1/2 lb Chicken

• Produce

  • 2 Carrots, small
  • 1 tsp Garlic
  • 1 Green bell pepper, small
  • 1 Onion, small
  • 1 (14 oz. can Pineapple chunks
  • 1 Plum tomato, medium
  • 1 Red bell pepper, small

• Canned Goods

  • 1 cup Coconut milk

• Condiments

  • 1 1/2 tbsp Fish sauce

• Baking & Spices

  • 1/4 tsp Black pepper, ground

• Oils & Vinegars

  • 3 tbsp Cooking oil

Found on panlasangpinoy.com

Description

Ingredients

• 1½ lbs. chicken, cut into serving pieces
• 1 (14 oz.) can pineapple chunks
• 1 small red bell pepper, sliced
• 1 small green bell pepper, sliced
• 1 cup coconut milk
• 1½ tablespoons fish sauce
• 2 small carrots, sliced diagonally
• 1 small onion, diced
• 1 medium plum tomato, diced
• 1 teaspoon minced garlic
• ¼ teaspoon ground black pepper
• 3 tablespoons cooking oil

Directions

• Marinate the chicken in the pineapple juice from the canned pineapple chunks for 30 minutes to 2 hours.
• Heat the cooking oil in a pan.
• Saute the onion, tomato, and garlic.
• Add the ground black pepper. Stir.
• Add the chicken pieces one-by-one. Cook until the color turns light brown. Flip the chicken to cook the other side.
• Pour the pineapple juice marinade on the pan. Let boil.
• Add the coconut milk. Stir. Cover and simmer for 40 minutes or until the chicken is tender.
• Add the fish sauce and pineapple chunks. Cook for 5 minutes.
• Put-in the carrots. Cook for another 5 minutes.
• Add the bell peppers. Stir and cook for 3 minutes.
• Transfer to a serving plate.
• Serve. Share and enjoy!

Nutrition