Ingredients with Measurements:
- 1 whole chicken, cut into serving pieces
- 1 can (20 oz) pineapple chunks, drained
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 onion, sliced
- 3 cloves garlic, minced
- 1 cup coconut milk
- 2 tbsp fish sauce
- 2 tbsp soy sauce
- 1 tbsp cornstarch
- 1 tbsp cooking oil
- Salt and pepper to taste
Special equipment needed:
- Large pan or wok
- Mixing bowl
Step-by-step instructions:
1. Heat the cooking oil in a large pan or wok over medium-high heat.
2. Add the garlic and onion and sauté until fragrant.
3. Add the chicken and cook until browned on all sides.
4. Add the pineapple chunks, red and green bell peppers, fish sauce, and soy sauce. Stir to combine.
5. Pour in the coconut milk and bring to a boil.
6. Reduce heat to low and let simmer for 20-25 minutes or until the chicken is cooked through.
7. In a small mixing bowl, whisk together the cornstarch and 2 tbsp of water until smooth.
8. Pour the cornstarch mixture into the pan and stir until the sauce thickens.
9. Season with salt and pepper to taste.
10. Serve hot with steamed rice.
Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
Temperature:
Medium-high heat for sautéing and boiling, low heat for simmering
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 350
Fat: 20g
Carbohydrates: 15g
Protein: 28g
Substitutions for ingredients:
- Chicken can be substituted with pork or beef.
- Pineapple chunks can be substituted with fresh pineapple.
- Coconut milk can be substituted with evaporated milk or cream.
Variations:
- Add sliced carrots and potatoes for a heartier dish.
- Use shrimp instead of chicken for a seafood version.
- Add 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 30 minutes before cooking.
- Use fresh coconut milk for a richer taste.
- Adjust the amount of fish sauce and soy sauce according to your taste preference.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator 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 Sawsawan in a large serving dish with a garnish of chopped cilantro or parsley.
Garnishes:
Chopped cilantro or parsley
Pairings:
Steamed rice, garlic fried rice, or quinoa
Suggested side dishes:
Steamed vegetables, garlic bread, or a side salad
Troubleshooting advice:
- If the sauce is too thin, add more cornstarch mixture until desired thickness is achieved.
- If the chicken is not cooked through, let it simmer for a few more minutes until fully cooked.
Food safety advice:
Make sure the chicken is cooked to an internal temperature of 165°F to avoid foodborne illness.
Food history:
Pininyahang Manok sa Sawsawan is a popular Filipino dish that combines the sweetness of pineapple with the savory taste of chicken.
Flavor profiles:
Sweet, savory, and slightly tangy
Serving suggestions:
Serve hot with steamed rice and a side of steamed vegetables for a complete meal.
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Region: Filipino