Pininyahang Manok
Posted by THE MEAT MARKET PH
#TheOneYouDeserve Pininyahang Manok
Ingredients:
• Bounty Fresh Thigh Cut-ups
• 12 oz pineapple chunks, in can
• 2 pc tomato, chopped
• 1 c bell pepper, cut into thick strips
• 1 piece carrot wedged
• 2 1/2 tbsp patis
• 1/2 c fresh milk
• 2 tbsp garlic, minced
• 1 pc onion sliced
• 2 tbsp cooking oil
• Bounty Fresh Thigh Cut-ups
• 12 oz pineapple chunks, in can
• 2 pc tomato, chopped
• 1 c bell pepper, cut into thick strips
• 1 piece carrot wedged
• 2 1/2 tbsp patis
• 1/2 c fresh milk
• 2 tbsp garlic, minced
• 1 pc onion sliced
• 2 tbsp cooking oil
Procedure:
1. Marinate the chicken in pineapple juice (derived from the can of pineapple chunks) for
20 - 30 min.
2. Pour the cooking oil in a casserole then apply heat.
3. Sauté the garlic, onion, and tomatoes.
4. Put in the chicken and cook until the color of the outer part turns light brown.
5. Add the pineapple juice marinade and fresh milk then bring to a boil
6. Add the pineapple chunks and simmer until the chicken is tender and half of the liquid
evaporates.
7. Put in the carrots and simmer for 5 min.
8. Add the bell pepper and patis then simmer for 3 min.
1. Marinate the chicken in pineapple juice (derived from the can of pineapple chunks) for
20 - 30 min.
2. Pour the cooking oil in a casserole then apply heat.
3. Sauté the garlic, onion, and tomatoes.
4. Put in the chicken and cook until the color of the outer part turns light brown.
5. Add the pineapple juice marinade and fresh milk then bring to a boil
6. Add the pineapple chunks and simmer until the chicken is tender and half of the liquid
evaporates.
7. Put in the carrots and simmer for 5 min.
8. Add the bell pepper and patis then simmer for 3 min.
1. Marinate the chicken in pineapple juice (derived from the can of pineapple chunks) for
20 - 30 min.
2. Pour the cooking oil in a casserole then apply heat.
3. Sauté the garlic, onion, and tomatoes.
4. Put in the chicken and cook until the color of the outer part turns light brown.
5. Add the pineapple juice marinade and fresh milk then bring to a boil
6. Add the pineapple chunks and simmer until the chicken is tender and half of the liquid
evaporates.
7. Put in the carrots and simmer for 5 min.
8. Add the bell pepper and patis then simmer for 3 min.
1. Marinate the chicken in pineapple juice (derived from the can of pineapple chunks) for
20 - 30 min.
2. Pour the cooking oil in a casserole then apply heat.
3. Sauté the garlic, onion, and tomatoes.
4. Put in the chicken and cook until the color of the outer part turns light brown.
5. Add the pineapple juice marinade and fresh milk then bring to a boil
6. Add the pineapple chunks and simmer until the chicken is tender and half of the liquid
evaporates.
7. Put in the carrots and simmer for 5 min.
8. Add the bell pepper and patis then simmer for 3 min.