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.
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