Pininyahang Manok Recipe (Pineapple Chicken) (2024)

FAQs

What is the English of pininyahang manok? ›

Pininyahang manok, commonly anglicized as pineapple chicken, is a Philippine dish consisting of chicken braised in a milk or coconut milk-based sauce with pineapples, carrots, potatoes, and bell peppers.

Juicy pieces of chicken, fried up with peppers, onions and pineapple chunks in a simple, sweet and savoury stir-fry sauce. This is my go-to recipe when I've got a hankering for a sweet and sour style dinner, but I haven't got the time to coat and fry up chicken pieces.

Boneless breasts will require 8-11 minutes per side in the pan, while bone-in breasts will need 11-15 minutes per side to cook fully. Boneless thighs should be cooked for 5-7 minutes per side, whereas bone-in thighs require 8-11 minutes per side.

In Mexico, adobo sauce starts with dried chiles like guajillo and ancho peppers. The chiles are rehydrated and combined into a thick paste with an acid like vinegar or citrus juice and flavorful additions like onions, garlic, cumin, and oregano.

Another technique to note is the step in adding vinegar. It's important not to stir the simmering chicken once the vinegar is added. The vinegar tightens up the chicken, preparing it to work with the soy sauce and take on that rich brown color.

There are many regional varieties of adobo, but most recipes include vinegar, soy sauce, garlic, bay leaves, and black pepper. The meat is marinated and then stewed in this mixture, which yields a very flavorful, tangy, and tender meat.

It comes from the words sari and manok. Sari means "assorted" or "various", while manok originally meant "bird," as evidenced by early Spanish colonial sources, but came to mean only "chicken", which is how it is understood today (i.e. the creature is a "bird/chicken of assorted colors").

manók (Basahan spelling ᜋᜈᜓᜃ᜔) chicken.

A hen. The female of the domestic chicken, esp.

Pineapple, like any other fruit, is safe to eat and does not cause harm when consumed with chicken or any other food.

Why pineapple is placed on the meat before cooking? ›

However, what many people do not know is pineapple has an enzyme called bromelain that softens muscle fiber. This enzyme reacts with the protein in the meat to break it down and increases the meat's potential to absorb more moisture. This is the reason why pineapple is one of the most preferred tenderizers.

Armando Rafael for The New York Times. Food Stylist: Rebecca Jurkevich. Bromelain, the group of enzymes in fresh pineapple, is excellent at breaking down the connective tissues in thick, fibrous chicken breasts.

Add the water to just cover the chicken feet and bring to boil then simmer. Cook for 45 min stirring occasionally then make a slurry with the Roast onion gravy and a little water, add to the boiling broth to thicken.

Broasting is a special cooking process that combines pressure frying and traditional shallow frying to produce juicy chunks of fried chicken with a crispy outer layer. The process begins by marinating the chicken in spices and seasonings before placing it in a sealed pressure cooker containing hot oil.

How do you boil chicken for a dog? Get some skinless and boneless chicken breasts or chicken thighs and cover in water in a large pot. Boil for 12 minutes, allow to cool, and then cut into small pieces for your dog to enjoy.

The best tenderizer though, is a salted yogurt marinade. The salt has the same effect as in a regular brine, but the lactic acid in the yogurt further tenderizes the meat. A 15-minute marinade with one cup of yogurt and one teaspoon of salt makes for the most tender chicken breasts imaginable.