Pininyahang manok

My first attempt.

Yum.

I'll try to remember what I did... 

First, leave 500g chicken to marinate in pineapple juice (juice from 115g small pack of pineapple tidbits, set aside the bits for later), ~30 minutes.

Now, onto cooking...

Fry 1 small potato (cubed) in some oil on high until partially cooked. Set this aside too, for later.

Turn heat down to medium.

Saute half a white onion (sliced) until soft.

Add 2 garlic cloves (chopped), saute pa.

Add 2 sweet tomatoes (quartered), saute konti. Take care, tatalsik.

Add marinated chicken pieces. Mix, mix. Cover and simmer on high until meat is white ~5 mins. The chicken and tomatoes will let out their own juices.

Add the marinade. Mix.

Cover and simmer again ~5 mins.

Turn heat down to medium. Mix.

Add 250g box of all-purpose cream. Fill this box ~1/2 way with water, shake and pour into the pan. Mix. Add the pineapple tidbits. Mix. 

Simmer on medium uncovered ~10 minutes or until chicken is cooked.

Mix. 

Add the fried potaotes, 1 tsp. Magic Sarap, and 1 tsp. rock salt. Mix and taste. (Tasted okay to me at this point)

Simmer ~5 more minutes.

Mix. Done. 

Thick, creamy, yummy piniyahang manok.

What I would change, for next time...

Less cream. Add some ground pepper. French-fry the potato, as a side dish, for a different texture.