When it comes to savory recipes, pineapple remains a very controversial ingredient to incorporate. But while the stark contrast of flavors when it comes to spiciness and tart sweetness remains off-putting to some, it hasn’t stopped Filipino chefs from making the most of this delicious tropical fruit. Pineapple is one of the most used fruits in our kitchen, both for desserts and second courses. So if you are still not sure if this component mixes with your meals, I suggest you try at least one from a Filipino cook. Malapot na Pininyahang Manok, anyone?
Pininyahang Manok, as the name suggests, relies heavily on the strong flavor of our yellow fruit to complement a delicious chicken dish. But this hero ingredient also relies heavily on many other components to complement it. We have garlic, carrots and peppers.
However, this particular recipe uses more ingredients than the classic recipe, hence the word “malapot”. If like me you want a really thick, creamy and delicious stew, you will fall in love with this version. We have cornstarch to provide that thickness in our sauce, while adding a bit of liver spread for a unique flavor. Let’s give ourselves a chance, okay?
How to cook Malapot na Pininyahang Manok:
In the same way that we start many of our dishes, we will need to heat our cooking oil. Then you can put 4 tablespoons of this in a pan and heat it up. Once it is, you can add your 2 lbs. of chicken that you cut into pieces to serve. Proceed to fry them in the pan until the sides turn light brown. After that, take out the chicken and set it aside for now.
Now we will need 1 onion that you have diced, as well as 5 cloves of garlic that you have minced. We use the same pan to brown them with the oil that we had before. Then, when the chopped onion is soft, return the chicken to the skillet. Now we will put 3 tablespoons of soy sauce inside and mix them while we peel off any chicken residue that has stuck to the pan.
And then we can incorporate 8 ounces of pineapple chunks and 2 cups of water. Wait for it to boil and then you can go ahead with your Knorr Chicken Cube as well. Put the lid on, then adjust the heat from low to medium. With this we will cook our chicken for 25 minutes.
Incorporation of other condiments and ingredients:
Add 2 tablespoons of liver cream and 1 thinly sliced carrot crosswise. Continue this cooking with the rest of the ingredients for 5 minutes. And then you can also put 1 red bell pepper and 1 green bell pepper, both cut into squares, into the mix. Add your preferred amount of salt and ground black pepper.
And now in a separate bowl or container, mix 2 tablespoons of cornstarch with 3 tablespoons of water. Make sure they are well incorporated before pouring the mixture into the pan. So we can mix all this gently until we get the sauce as thick as we want. Now sprinkle with 1 teaspoon of sugar and cook for another minute. Once done, transfer the dish to a serving plate.
And here it is! You have a satisfyingly tasty dish of Malapot na Pininyahang Manok. Just take it with some freshly cooked rice and you have the perfect meal. But if you want to try other variations of this delicious recipe over the next few days, I have some suggestions for you as well.
More Pininyahang Manok Recipes to Try:
Starting with the original recipe, Pininyahang Manok is a great option when you want to serve up something tasty and healthy. It’s packed with nutritious ingredients, just like our main recipe, like bell peppers and pineapple. But this is also an ideal option when you just have a little less time to thicken the dish or just want a lighter stew.
Pininyahang Manok sa Gata
I think it would be easy to imagine our recipe with the smooth, velvety feel of coconut milk. And if you like that, you should really add Pininyahang Manok sa Gata to the list of dishes to cook. The coconut milk helps make the rich pineapple flavor a bit more delicate. This dish is really perfect for when you want something with a good variety of spices and garnishes without being too overbearing in flavor.
What do you think of this dish? Don’t be afraid to give feedback in the comments section and ask any questions you may have!
Malapot and Pininyahang Manok
Pineapple chicken stew with thick sauce.
Keyword chicken stew, pineapple chicken, pininyahang manok
- 2 pounds of chicken cut into pieces
- 1 Knorr chicken cube
- 8 ounces pineapple chunks
- 1 carrot thinly sliced crosswise
- 1 red bell pepper diced
- 1 green bell pepper diced
- 3 tablespoons soy sauce
- 2 tablespoons of liver cream
- 1 chopped onion
- 5 minced garlic cloves
- 4 tablespoons cooking oil
- 2 cups of water
- 2 tablespoons cornstarch
- 1 teaspoon of sugar
- Salt and ground black pepper to taste
Heat the oil in the pan. Fry the chicken pieces until the sides turn a light brown color. Remove from chicken and reserve.
Brown the onion and garlic with the remaining oil.
Add the chicken back in when the onion has softened.
Pour in the soy sauce and mix, dissolving the chicken remains stuck to the pan.
Add pineapple chunks and water. Boil.
Enter the Knorr Chicken Cube. He covers the pan. Adjust the focus between medium and low settings. Cook the chicken for 25 minutes.
Add the liver cream and carrot. Cook for 5 minutes.
Add the peppers. Season with salt and ground black pepper.
Combine the cornstarch with 3 tablespoons of water. Mix well and then pour into the pan. Stir until sauce reaches desired density.
Add the sugar. Cook for one minute.
Transfer to a serving plate. Serve hot with rice.
Share and Enjoy!
Calories: 722kcal | Carbs: 23g | Protein: 47g | Fat: 49g | Saturated Fat: 11g | Polyunsaturated fat: 11g | Monounsaturated fat: 23g | Trans Fat: 0.3g | Cholesterol: 191mg | Sodium: 1178mg | Potassium: 773mg | Fiber: 3g | Sugar: 13g | Vitamin A: 5185IU | Vitamin C: 75mg | Calcium: 66mg | Iron: 3mg