Pininyahang Manok sa Gata

Ingredients

• 1 1/2 lbs. chicken (cut into serving pieces)
• 14 oz. can pineapple chunks
• 1 piece red bell pepper (sliced)
• 1 piece green bell pepper (sliced)
• 1 cup coconut milk
• 1 1/2 tablespoons fish sauce
• 2 pieces carrots (sliced diagonally)
• 1 piece onion (diced)
• 1 piece tomato (diced)
• 1 teaspoon minced garlic
• 1/4 teaspoon ground black pepper
• 3 tablespoons cooking oil

Instructions

1. 1

   Marinate the chicken in the pineapple juice from the canned pineapple chunks for 30 minutes to 2 hours.

2. 2

   Heat the cooking oil in a pan.

3. 3

   Saute the onion, tomato, and garlic.

4. 4

   Add the ground black pepper. Stir.

5. 5

   Add the chicken pieces one-by-one. Cook until the color turns light brown. Flip the chicken to cook the other side.

6. 6

   Pour the pineapple juice marinade on the pan. Let boil.

7. 7

   Add the coconut milk. Stir. Cover and simmer for 40 minutes or until the chicken is tender.

8. 8

   Add the fish sauce and pineapple chunks. Cook for 5 minutes.

9. 9

   Put-in the carrots. Cook for another 5 minutes.

10. 10

    Add the bell peppers. Stir and cook for 3 minutes.

11. 11

    Transfer to a serving plate.

12. 12

    Serve. Share and enjoy!