How to cook Pininyahang manok. (chicken with pineapples)

Chicken cut in bite-size are marinated in pineapple juice then stewed with pineapple chunks. An excellent Filipino dish!

Ingredients:

2 lbs chicken, cut into serving pieces

12 ounces pineapple chunks, canned

250g of hotdogs, chopped (children love hotdogs ♥)

1 cup bell pepper, cut into thick strips

1 medium sized carrot, wedged

1/2 cup evaporated milk

2 tbsp garlic, minced

1 medium sized onion, sliced

2 tbsp cooking oil

cooking pot / casserole

stove

Cooking procedure:

1. Marinate the chicken in pineapple juice/concentrate (derived from the can of pineapple chunks) for 30 minutes.
2. Pour the cooking oil in a cooking pot. Turn on the stove.
3. Sauté the garlic and onion. Put first the garlic until it gets golden brown then add onion until it started to look transparent.
4. Put in the hotdogs and sauté them until its edges started to curve.
5. Put in the chicken and cook until color of the outer part turns light brown.
6. Add the pineapple juice/concentrate marinade and evaporated milk then bring to a boil.
7. Add the pineapple chunks and simmer until the chicken is tender and half of the liquid evaporates (about 20 to 30 minutes).
8. Put-in the carrots and simmer for 5 minutes.
9. Add the bell pepper and simmer for 3 minutes.
10. Remove from the cooking pot / casserole and transfer to a serving dish.
11. Serve hot with a plate of steamed rice. Share and enjoy your pink chicken pininyahan! 

How to cook Chicken Pork Adobo

Adobo is a very Filipino food. It is very easy to make and can last for days even outside the refrigerator. Yes, it can last without spoiling because of the vinegar that acts as a natural preservative for the food. I think this is the Philippines' National "ulam". Also if you don't know any dish to make for a particular exotic animal/insect, it ends up being an adobo dish.

Here’s what you need.

• 1 cup rice vinegar
• 2 tbsp. crushed garlic
• 1 tsp. peppercorns
• 3 bay leaves
• 4 tbsp. soy sauce
• 1 lb. pork (cubes of chops or loin)
• 1 lb. chicken (chops)
• 1 1/2 cup water
• 4 tbsp. cooking oil
• 1 canned pineapple chunks
• Frying pan
• Deep skillet
• Tongs
• Stove 
• Hard boiled quail eggs (optional)

Here’s how you make it.

1. Marinate pork and chicken in vinegar, 1 tbsp. garlic, peppercorns, bay leaves and soy for 30 minutes at least. (You can leave it in the refrigerator if you want to cook it the next day.)
2. In a frying pan with two tablespoons of cooking oil, fry the pieces of pork and chicken until it is slightly golden brown.
3. Add water to the marinade and place liquid mix together with pork and chicken in a deep skillet or saucepan. Simmer for 20 minutes.
4. Add the canned pineapple chunks together with its juice. This is to make the adobo a little bit sweet. Simmer for another 20 minutes.
5. Add some quail eggs for presentation.
6. Serve with rice and sauce (the original marinade, simmered and warm) on the side.

Variation: You can remove the pork and chicken and fry it again. But this time, serve it separately from the sauce. This is to make your pork and chicken crispy.