INGREDIENTS:
- 700 g chicken, cut into serving pieces
- 1 can (400 g) pineapple chunks, reserve juice
- 1 cup coconut milk
- 1 small red bell pepper, sliced
- 1 small green bell pepper, sliced
- 1 & ½ tbsp fish sauce
- 2 small carrots, sliced diagonally
- 1 small onion, diced
- 1 medium plum tomato, diced
- 1 tsp garlic, minced
- ¼ tsp ground black pepper
- 3 tbsp cooking oil
HOW TO COOK:
- Start by marinating the chicken in the pineapple juice from the canned pineapple chunks for 30 minutes to 2 hours. Set aside (reserve marinade).
- In a pan, pour- in the cooking oil and heat.
- Once the oil is hot enough, saute the onion, tomato, and garlic.
- Add- in the ground black pepper and stir.
- Add- in the chicken pieces.
- Cook until the color turns light brown.
- Flip the chicken to cook the other side.
- Pour the pineapple juice marinade to the pan and let it boil.
- Add- in the coconut milk and stir.
- Cover and simmer for 40 minutes or until the chicken is tender.
- Add- in the fish sauce and pineapple chunks then cook for 5 minutes.
- Add- in the carrots then cook for 5 minutes.
- Add- in the bell peppers then stir and cook for another 3 minutes.
- Remove from heat and transfer to a serving plate. Enjoy!
IMAGE: panlasangpinoy.com
Also try: Pininyahang Manok
