Month: July 2020

Pininyahang Manok translates to English as “pineapple chicken”. This recipe calls for chicken slices to be marinated in pineapple juice then stewed with crushed pineapple. In addition to the pineapple, potatoes , bell peppers, and milk are other ingredients in this dish.

How to Cook Pininyahang Manok

Start by soaking the chicken slices in pineapple juice. Since we are using canned pineapple crushed for this recipe, I soak the chicken slices in the juice that comes in the can. Let it soak for at least 30 minutes. This allows the chicken slices absorb the flavors from the juice and helps to tenderize the chicken meat. I suggest marinating the chicken slices longer than 30 minutes for best results.

Next is to saute garlic and onion. You can do this by sautéing the onion first followed by the garlic, of you can do the opposite. It does not matter. I personally saute the garlic first only if I want my dish to have that roasted garlic flavor, which can be derived from browned garlic. Add the tomatoes and cook for 2 mins.

Start to cook the marinated chicken until the sides turn light brown. Pour pineapple juice, add pineapple crunched, and let boil. You can also add milk in this step as indicated in the recipe. However, you can also opt to add a cup or so of water first and boil the chicken until it tenderizes completely. Add the milk afterwards.

Add the veggies. Start with the ones that take more time to tenderize. It is the potato in our case. Cook for around 5 minutes before adding the bell peppers. Season you dish with fish sauce and ginisa mix seasoning .

This is perfect to pair with warm white rice. Enjoy!

Ingredients:

• 2 lbs chicken cut into serving pieces
• 12 ounces pineapple crushed canned
• 2 pieces tomato chopped
• 1 cup bell pepper cut into thick strips
• 1 piece potato
• 1 cup fresh milk
• 2 1/2 tablespoon fish sauce patis
• 5 cloves garlic minced
• 1 sachet ginisa mix seasoning
• 1 piece onion sliced
• 2 tablespoon cooking oil

• Instructions :
• Marinate the chicken in pineapple juice/concentrate (derived from the can of pineapple crushed ) for 20 to 30 minutes
• Pour the cooking oil in a cooking pot / casserole then apply heat
• Sauté the garlic, onion, and tomatoes
• Put-in the chicken and cook until color of the outer part turns light brown
• Add the pineapple juice/concentrate marinade and fresh milk then bring to a boil
• Add the pineapple crushed and simmer until the chicken is tender and half of the liquid evaporates (about 20 to 30 minutes).
• Put-in the potatoes and simmer for 5 minutes
• Add the fish sauce and ginisa mix seasoning and simmer for 1 min.
• Add the bell pepper then simmer for 3 minutes
• Remove from the cooking pot / casserole and transfer to a serving dish.
• Serve hot. Share and enjoy!

How to cook pininyahang manok:

Pininyahang Manok

Course Main Course

Cuisine Filipino

Prep Time 10 minutes

Cook Time 45 minutes

Total Time 55 minutes

Servings 6 people

Calories 439 kcal

Author Almae Astle

How to Prepare Chicken Lollipop

The chicken wings need to be sliced into two pieces, We will be needing the wingette and drumette parts. Save the wingtip for future use. It can be used as ingredient for chicken stock.

The next step is to push all the meat to one end of the bone. Do this by loosening the meat from one end of the bone and forcibly pushing it down to the other end. Sometimes it is as easy as pushing it downwards with a little force, but sometimes a knife is needed to loosen the meat and muscles from the bone. I suggest that you watch the video below to see how I did mine.

Chicken Lollipop Recipe

• Course Appetizer
• Cuisine Filipino

• Prep Time 10 minutes
• Cook Time 12 minutes
• Total Time 22 minutes
• Host by Almae Astle

• Serving 6 people
• Calories: 168 kcal

Ingredients:

• 10 pieces chicken wings
• 1 1/2 cup bread crumbs
• 2 pieces raw eggs
• 1/2 cup all-purpose flour
• 3 teaspoons salt
• 1/2 teaspoon ground black pepper
• 2 cups cooking oil

Instructions:

1. Divide the chicken wing into 3 parts by slicing through the joints. Set aside the wingtip for other possible uses.
2. Shape the wing to look like a lollipop. You should have two parts of the chicken wing by now: the one with a single bone and the one with two bones. Start by selecting the part with one bone.
3. Separate the meat from the bone by sliding a sharp knife around the tip of the bone where meat is still connected (do not cut through the bone).
4. Place the wing vertically on top of a tv flat surface while holding the part where the knife passed.
5. Gently push downward while gripping the bone with your thumb and index finger until the meat slides down.
6. Arrange the meat by inverting the inner part until a lollipop shape is formed. Note: Do the same procedure for the part with two bones. However, you need to first detach the smaller bone before commencing.
7. Season the chicken lollipops with salt and pepper and let it stand for at least 15 minutes.
8. Crack the eggs and transfer to a bowl then whisk.
9. Gradually add-in the all-purpose flour while whisking until a batter is formed.
10. Dip the chicken lollipop on the batter then to the Panko breadcrumbs.
11. Heat oil in a cooking pot then deep-fry the chicken lollipop under medium heat until the color of the outer part turns medium brown (about 10 to 12 minutes).
12. Remove the fried chicken lollipop from the cooking pot and transfer to a dish with paper towel. Let it stand until excess oil is absorbed by the paper towel.
13. Serve with your favorite dip. Share and enjoy!

Have fun making chicken lollipop at home. Let me know what you think about our recipe.