chicken / poultry Filipino
Pininyahang Manok na Ma-crema (Creamy Pineapple and Chicken Stew)Saturday, October 04, 2014Enz F
At first glance, this chicken stew may resemble some sort of curry dishes but aside from a dash of peppercorns and a few cloves of garlic, no other strong spices were harmed during its preparation and cooking process. I would not count the onion and capsicum in this category since the varieties that were used here are the ones that are sweeter and milder in flavor.
I remember my grandma would only cook this type of dish whenever there are special occasions in the family, say, death anniversary of a loved one or feast day of our town’s patron saint. Grandma was a devoted Catholic woman that she would always observe every religious occasions such as town's fiestas, weddings, baptisms and forty days of the deceased just to enumerate a few. Since she loved to cook, she would oftentimes volunteer herself to prepare lunch for her amigas and fellow church servers, just in time after their usual pamisa and padasal (Catholic mass and prayer dedication). One of her favorite dishes that she would always serve on special gatherings was Pininyahang Manok or Pineapple and Chicken Stew.
Pininyahang manok is a sweet and savory dish made from chicken cuts, preferably the meaty part, pineapple chunks and milk. The original recipe calls for the use of fresh or evaporated milk but since I wanted a thicker and creamier sauce, I used all-purpose cream instead. This is the more common variation of creamy chicken dishes in our region in Rizal Province but if you are in Bicol and in some other parts of Visayas and nearby provinces, coconut milk or crème is more frequently used since coconut is one of the staple foods in the mentioned regions. This is certainly a special dish best served with or without occasion. I added fresh pineapple here but you are free to use the canned pineapple chunks along with the syrup. If you want to boost the color of your plate, you can add more vegetables like potatoes, brocolli and cauliflower among others. And of course, what is the creamy sauce for without having to pair it with a big chunk of bread or heaps of hot steamed rice.
Pininyahang Manok na Ma-crema (Creamy Pineapple and Chicken Stew)
Number of Servings: 3 to 4
- 1.5 lbs chicken (breast or thigh part), chopped into serving pieces
- 1 cup pineapple chunks
- ½ cup pineapple juice
- 250 mL all-purpose cream
- 3 cloves garlic, minced
- 2 small red onions, chopped
- 2 small carrots, cut into round slices
- 2 small bell pepper, deseeded and chopped
- 1 tbsp. patis (fish sauce)
- salt and pepper to taste
- ½ cup of grated cheese
- 2 tbsps. butter
- Melt the butter in a large saucepan over medium heat. Sauté the garlic and onion until very fragrant.
- Add the chicken and fish sauce. Stir fry for 2 minutes and then cover the pan for a few more minutes.
- When the juice starts to come out and the chicken turns light brown, toss in the pineapple chunk and gradually pour the pineapple juice. Simmer for 30 to 40 minutes, flipping the chicken halfway through to evenly cook the meat.
- Pour in the all-purpose cream and then bring to simmer. Add the carrots and bell pepper. Cook for about 3 minutes. Season with salt and pepper.
- Transfer on a serving plate and then top with grated cheese. Serve with bread or hot steamed rice. Enjoy!
TIPS FROM ENZ:
- If your want to intensify the flavor of pineapple in the meat, you may marinate the chicken in pineapple juice for at least one hour.
- Boost the vegetables by adding chayote, eggplant, brocolli, potatoes or cauliflower.