Pininyahang Manok with Gata

Pininyahang Manok with Gata
Pininyahang Manok with Gata. This is the second version of my Pininyahang Manok, the first version was one of the first dish that was published on OPC. Pininyahang manok is a family favorite, the original recipe was cooked with evaporated milk. Pininyahang manok was also the most visited post, not to mention it that was constantly on the first page Google search for several years. Being so popular it was also being copied by almost all copy paste bloggers.

Chicken Pineapple with Coconut Milk

Ok let’s get back to the main topic of this post. Pininyahang Manok with Gata as the name suggest, I used coconut milk/cream instead of evaporated milk. I also added about 1/4 kilo of chicken liver for the reason that pininyahang manok in general is taste yummier with a lot of chicken liver. Again cooking is basically that same with my other pininyahang recipe in the archives. In fact it is similar to my Pininyahang Baboy with Gata. I do have also a cheesy version in the archives , Pininyahang Manok with Cheese that has also become a favorite to most readers.

Pininyahang Manok

Here is the recipe of my version of Pininyahang Manok with Gata, enjoy.


Ingredients:

1 kilo piece chicken, cut into serving pieces
1/4 kilo chicken liver, cut into serving pieces
3 pieces medium size potato, peeled, quartered
1 medium size carrot, peeled, cut into wedges
2 medium size red/green bell pepper, cut into strips
1 long red chili, sliced
3 cloves garlic, chopped
2 medium size onion, chopped
1 big can, canned coconut cream
1 small can sliced pineapple , cut into small wedges, reserved syrup
1 cup pineapple juice
1 tsp. crushed peppercorns
1/4 cup fish sauce
1-2 tsp. sugar
salt
cooking oil

Pininyahang Manok with Gata - Cooking Procedure


Cooking procedure:

In a bowl marinate the chicken with the syrup from the canned pineapple and few dashes of salt for 20 to 30 minutes before cooking. In a sauce pan stir fry the chicken in batches for 2 to 3 minutes or until seared on all side. Remove from pan and keep aside. In the same sauce pan, sauté the garlic and onion until fragrant. Add in the chicken, crushed peppercorns and fish sauce, stir fry for 2 for 3 minutes. Pour in about 1/2 cup of water, the coconut cream, sugar and the pineapple juice and simmer for 15 to 20 minutes stirring occasionally or until the chicken are tender add more water as necessary. Add in the chicken liver and potatoes, simmer for another 2 to 3 minutes, then add in the carrots and continue to cook for another 3 to 5 minutes or until the carrots and potatoes are cooked and sauce thickens. Correct saltines if required. Add the pineapple, the bell pepper and red chili. Cook for another couple of minutes. Serve hot.



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