Ingredients with Measurements:
- 1 whole chicken, cut into serving pieces
- 1 can (20 oz) pineapple chunks, drained
- 1 cup evaporated milk
- 1 cup chicken broth
- 1 onion, chopped
- 3 cloves garlic, minced
- 2 tbsp cooking oil
- 2 tbsp fish sauce
- 1 tsp ground black pepper
- Salt to taste
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 cup frozen green peas
Special equipment needed:
- Large pot or Dutch oven
- Wooden spoon
Step-by-step instructions:
1. Heat the cooking oil in a large pot or Dutch oven over medium heat.
2. Sauté the onion and garlic until fragrant.
3. Add the chicken pieces and cook until browned on all sides.
4. Pour in the chicken broth and fish sauce. Bring to a boil.
5. Reduce the heat to low and let the chicken simmer for 20-25 minutes or until cooked through.
6. Add the pineapple chunks, red and green bell peppers, and green peas. Simmer for another 5 minutes.
7. Pour in the evaporated milk and stir well.
8. Season with salt and pepper to taste.
9. Let the sauce simmer for another 5 minutes or until slightly thickened.
10. Serve hot with steamed rice.
Time:
Preparation time: 15 minutes
Cooking time: 45 minutes
Temperature:
Medium heat
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 450
Fat: 25g
Carbohydrates: 20g
Protein: 35g
Substitutions for ingredients:
- Chicken can be substituted with pork or beef.
- Evaporated milk can be substituted with coconut milk.
- Pineapple chunks can be substituted with fresh pineapple.
Variations:
- Add sliced carrots or potatoes for a heartier dish.
- Use coconut cream instead of evaporated milk for a creamier sauce.
- Add a tablespoon of curry powder for a spicy twist.
Tips and tricks:
- To make the chicken more flavorful, marinate it in soy sauce and calamansi juice for at least an hour before cooking.
- Use bone-in chicken pieces for a richer broth.
- Use a non-stick pot or Dutch oven to prevent the chicken from sticking to the bottom.
Storage instructions:
Refrigerate leftovers in an airtight container for up to 3 days.
Reheating instructions:
Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve the Pininyahang Manok sa Sarsa in a large serving dish and garnish with chopped parsley or cilantro.
Garnishes:
Chopped parsley or cilantro
Pairings:
Steamed rice
Suggested side dishes:
- Lumpia (Filipino spring rolls)
- Ensaladang Talong (grilled eggplant salad)
- Ginisang Gulay (sauteed vegetables)
Troubleshooting advice:
- If the sauce is too thin, simmer it for a few more minutes until it thickens.
- If the chicken is not cooked through, simmer it for a few more minutes until it is no longer pink.
Food safety advice:
- Make sure the chicken is cooked to an internal temperature of 165°F (74°C) to prevent foodborne illness.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Pininyahang Manok sa Sarsa is a popular Filipino dish that combines the sweetness of pineapple with the savory flavor of chicken. It is believed to have originated in the province of Pampanga, known for its rich culinary heritage.
Flavor profiles:
Sweet, savory, creamy
Serving suggestions:
Serve hot with steamed rice.
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Region: Filipino