Dish of Chicken with Pineapple & Coconut
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Chicken with Pineapple & Coconut


Philippines   -   Pininyahang Manok
Serves:
Effort:
Sched:
DoAhead:  		 4 main
**
1-1/4 hrs
Yes		 This dish is said to be very popular with children in the Philippines, but it will be just as well liked by adults. This dish reheats well.

1-1/2
1
1
8
6
3
1
1
14 oz
1
#
t
#
oz
oz
cl
T
T
can
T
Chicken meat (1)  
Salt
Pineapple (2)
Tomato
Onion
Garlic
Oil (3)
Oil (more)
Coconut milk
Fish Sauce (4)
Prep   -   (25 min + Pineapple if fresh)
  1. Cut CHICKEN into pieces about 1-1/2 inch to a side. Toss with the Salt and set aside.
  2. Carve PINEAPPLE (if fresh) and cut into smallish bite size chunks.
  3. Scald TOMATOES in boiling water 1 minute, quench in cold water, peel, and cut into cubes 1/2 to 3/4 inch on a side.
  4. Quarter ONION lengthwise and slice thin crosswise. Crush GARLIC and chop fine. Mix
Run   -   (45 min)
  1. Heat 1 T Oil in a spacious sauté pan and fry Onion mix, stirring until Onions are translucent and Garlic bits are lightly browned. Remove Onion mix from the pan, leaving as much oil as you can behind (probably about none).
  2. Add 1 T Oil to the pan and fry Chicken, stirring until lightly browned. Most of the browning may be on the bottom of the pan - don't wory about that, but go to the next step if it starts to become a dark chocolate color.
  3. Return Onion mix to the pan along with Tomatoes, Coconut Milk and Pineapple. bring to a simmer, cover and simmer for another 15 minutes or until Chicken is tender. Adjust liquid if needed.
  4. Stir in Fish Sauce.
  5. Serve hot with plenty of steamed Jasmine rice.
NOTES:

  1. Chicken:

      The weight given is for boneless skinless pieces - preferably thigh or leg meat which has much better flavor and texture than the cardboard breasts we get around here.

  2. Pineapple:

      This can be either canned or fresh. If you buy a fresh pineapple it will need to weigh nearly 2-1/2 pounds to yield 1 pound clean chunks - depending on your carving skills.

  3. Oil:

      The predominant cooking oil in the Philippines is Coconut oil, but you can use other oils, such as Pure Olive Oil (not Virgin) or the like if you don't have it. For details see our Coconut Oil page.

  4. Fish Sauce:

      This clear liquid is as essential to Southeast Asian cuisine as it was to Imperial Rome. If you are unfamiliar with it, see our Fish Sauce - Introduction page.
  5. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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