It’s creamy, tangy and every Filipino household’s idea of a perfect chicken stew, the pininyahang manok! Mostly savoury with a hint of sweetness, the pininyahang manok is a unique stew made of three ingredients: chicken, pineapples, and all-purpose cream. Make this family favourite with our rendition of the pininyahang manok recipe.
Meal: Lunch, Dinner Cuisine: Filipino
Preparation time: Cooking time: Total time: Yield: 4 servings
Ingredients
15ml of vegetable oil
1 medium red pepper, cut into chunks
1 onion, thinly sliced
3 cloves of garlic, minced
1.35kg of chicken
235ml of pineapple juice
565g of pineapple chunks
235ml of all-purpose cream
¼ tsp of salt
¼ tsp of black pepper
Equipment
1 pot
1 spatula
Paper towels
1 skimmer
Directions
In a pot, add vegetable oil over medium heat.
Toss in the bell peppers and cook, regularly stirring it.
Remove it from the pot and drain it on paper towels.
Add onions and garlic to the pot and cook until they soften.
Toss in the chicken and cook until it is lightly browned.
Pour in the pineapple juice and bring it to a boil. Skim off any froth that floats on top.
Turn down the heat to low, cover the lid and let the chicken simmer until tender.
Add in the pineapple chunks and all-purpose cream.
Season with salt and pepper.
Let the stew simmer for another 5 minutes until the sauce reduces and slightly thickens.
Add in the bell peppers and cook until it is tender-crisp.
Ladle into a bowl and serve hot.
Tips and tricks
When you’re recreating this pininyahang manok recipe, here are some cooking tips and tricks to help perfect your dish!
Make sure the pineapple chunks are soaked in juice and not heavy syrup. This is to avoid making the stew too sweet.
If you’d like to extend the servings, add carrots and potatoes. Pan-fry the vegetables briefly until lightly browned and add them to the pot to cook until tender.
After you add the cream, make sure to turn the heat down to low. Do not bring it to a boil to prevent the sauce from separating.
Missing some ingredients?
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