Pininyahang Manok Recipe - Others love the classic taste of coconut milk, which is the original ingredient used for the dish. Coconut milk is directly extracted from the coconut meat for that rich, original taste.
On the other hand, some opt for regular milk. If one is looking for an extra creamy taste, they may also make use of condensed milk or cream.
It is also cooked with other ingredients such as garlic, carrots, potatoes, and bell pepper. Chicken is chopped into soft, even bite-sized pieces, and is marinated in milk for the flavor to seep into the meat.
The final product is not expected to be a soupy dish, but one may opt to add more liquid ingredients to pair it with rice.
The original Pininyahang Manok Recipe traces its origin from Batangas, where people have experimented with different ingredients and even bizarre ways to cook food which resulted in decadent dishes.
Batangas is known for its plantations of coconut, sugar, and pineapples, so it is no surprise that they have found their way into establishing this indulging craft. Check this recipe now to enjoy a scrumptious kitchen experience.
Well as usual I hope you enjoyed cooking this recipe, if you like it and you were able to make it please rate this recipe and leave a comment below.
Pininyahang Manok Recipe
- ½ kg chicken
- 1 cup pineapple cubes
- 1 ½ cups evaporated milk
- 1 small red bell pepper
- 1 medium red onion
- 3 cloves garlic
- 1 small ginger
- Heat a pot in low fire and add some cooking oil
- Sauté the garlic, onion and ginger
- Add in the chicken and cook for about 5 minutes.
- Pour the evaporated milk and add the salt as well as the black pepper.
- Simmer for 10 - 15 minutes.
- Add the pineapple and red bell pepper.
- Cook for 3 minutes.