Pininyahang Manok

This recipe usually uses evaporated milk to make it creamy. I just thought it would be more delicious if I use coconut milk instead

Pininyahang Manok / Coconut Chicken with Pineapple

Ingredients:

800 g chicken pieces
1 onion, chopped
2 cloves garlic, minced
1 tomato chopped
2 tbsp fish sauce
3 tbsp canola oil
1½ cup coconut milk
1 red bell pepper,cut into strips
1 green bell pepper,cut into strips
1 small carrot, julienned
1 small can of pineapple tidbits

Directions:

• Heat oil in a small pot, sauté oinion, garlic and tomato until onions become translucent.
• Add chicken and fry until it’s a little brown.
• Pour in the pineapple tidbits including syrup.
• Simmer for 20-25 minutes or until chicken is cooked and tender.
• Pour fish sauce and coconut milk.
• Stir and keep it uncovered while waiting for it to simmer.
• Add carrots and bell pepper.
• Simmer for 20 seconds.
• Serve with steamed rice.