Pininyahang Manok with Gata

Pininyahang Manok with Gata
Pininyahang Manok with Gata. This is the second version of my Pininyahang Manok, the first version was one of the first dish that was published on OPC. Pininyahang manok is a family favorite, the original recipe was cooked with evaporated milk. Pininyahang manok was also the most visited post, not to mention it that was constantly on the first page Google search for several years. Being so popular it was also being copied by almost all copy paste bloggers.

Chicken Pineapple with Coconut Milk

Ok let’s get back to the main topic of this post. Pininyahang Manok with Gata as the name suggest, I used coconut milk/cream instead of evaporated milk. I also added about 1/4 kilo of chicken liver for the reason that pininyahang manok in general is taste yummier with a lot of chicken liver. Again cooking is basically that same with my other pininyahang recipe in the archives. In fact it is similar to my Pininyahang Baboy with Gata. I do have also a cheesy version in the archives , Pininyahang Manok with Cheese that has also become a favorite to most readers.

Pininyahang Manok

Here is the recipe of my version of Pininyahang Manok with Gata, enjoy.

Ingredients:

1 kilo piece chicken, cut into serving pieces
1/4 kilo chicken liver, cut into serving pieces
3 pieces medium size potato, peeled, quartered
1 medium size carrot, peeled, cut into wedges
2 medium size red/green bell pepper, cut into strips
1 long red chili, sliced
3 cloves garlic, chopped
2 medium size onion, chopped
1 big can, canned coconut cream
1 small can sliced pineapple , cut into small wedges, reserved syrup
1 cup pineapple juice
1 tsp. crushed peppercorns
1/4 cup fish sauce
1-2 tsp. sugar
salt
cooking oil

Cooking procedure:
Pininyahang Manok with Gata - Cooking Procedure

In a bowl marinate the chicken with the syrup from the canned pineapple and few dashes of salt for 20 to 30 minutes before cooking. In a sauce pan stir fry the chicken in batches for 2 to 3 minutes or until seared on all side. Remove from pan and keep aside. In the same sauce pan, sauté the garlic and onion until fragrant. Add in the chicken, crushed peppercorns and fish sauce, stir fry for 2 for 3 minutes. Pour in about 1/2 cup of water, the coconut cream, sugar and the pineapple juice and simmer for 15 to 20 minutes stirring occasionally or until the chicken are tender add more water as necessary. Add in the chicken liver and potatoes, simmer for another 2 to 3 minutes, then add in the carrots and continue to cook for another 3 to 5 minutes or until the carrots and potatoes are cooked and sauce thickens. Correct saltines if required. Add the pineapple, the bell pepper and red chili. Cook for another couple of minutes. Serve hot.

Comments

Post a Comment

Thanks for visiting!
You Like the post?
Have anything to say or share?
What's in your mind?
Place your comment or reaction now.

Don't forget to write your name...

Popular posts from this blog

Nilagang Saging na Saba, Nilagang Saba

Image
Nilagang Saging na Saba , Nilagang Saba is one simple comfort food that we used to enjoy when fast-food was not in our vocabulary. And to this date I could say that it is still a regular merienda in the countryside, Plantain bananas are abundant in the Philippines and they are always available in our city wet markets. Please visit us also on our YouTube Channel! Overseas Pinoy Cooking on YouTube by the UT-Man Banana-q , minatamis na saging and turon are the more popular method of cooking saba aside from nilaga. Nilagang saging is more associated as comfort food to most Pinoy especially during the rainy season. One comport food with minatamis na saging ingridient is the  Ginataang Halo Halo . Nilagan saging is also peddled by street vendors along popular provincial bus routes and bus stations in the country, they are cheap, very filling and of course delectable.  Cooking is very simple plantain bananas are boiled for with peel on. Ingredients: 12 pcs. saba, plantain banan
Read more

Champeni of Batangas

Image
Champeni of Batangas . Champeni or champene, sampeni or sampene , whats in a name, the important is, this goat or beef innards dish is a must try when you are in Batangas . I could not really confirm the common name of this delectable dish. Based on people that I have met and places and that I have visited in Batangas , the pronunciation varies. Even the cooking procedures and ingredients differ depending on the locality in Batangas . These are usually based on every family cooking practice, type and availability of ingredients, similar to the Batangas Kaldereta there are countless versions out there. I you have searched the internet you may have noticed that there is not enough information of the Champeni of Batangas . I could only share my knowledge and information about Champeni based of my long association with my Batangenyo friends and colleagues, and my frequent work assignment in Batangas . At this point can I ask our readers from Batangas to share with us mor
Read more

Adobo sa Asin, Adobong Baboy sa Asin Recipe

Image
Adobo sa Asin, Adobong Baboy sa Asin Recipe . This is my second version of this adobo dish . The first was simply called adobong puti . Cooking procedure of both are similar, on the first dish it was a mixture of chicken and pork. Both versions are cooked adobo with out soy sauce. I have to post this request in response to some readers query on how to cook adobo sa asi n. This is best served a day after with chopped tomato and onion with fish sauce and a lot of rice. Ingredients: 1/2 kilo pork belly, pork rasher, cut into serving pieces 1/2 cup white vinegar 1 head garlic, crushed 1 tsp. pepper corns 3-5 pieces bay leaf 3/4 tsp salt Cooking procedure: In a sauce pan place pork, pour 2 cups of water. Add in vinegar, garlic, peppercorns and bay leaf and salt bring to a boil and simmer at medium to low heat for 20 to 30 minutes add more water if required. Correct saltiness according to taste, When the pork are tender continue to s
Read more