Pininyahang Manok na Ma-crema (Creamy Pineapple and Chicken Stew)

INGREDIENTS:
  • 1.5 lbs chicken (breast or thigh part), chopped into serving pieces
  • 1 cup pineapple chunks
  • ½ cup pineapple juice
  • 250 mL all-purpose cream
  • 3 cloves garlic, minced
  • 2 small red onions, chopped
  • 2 small carrots, cut into round slices
  • 2 small bell pepper, deseeded and chopped
  • 1 tbsp. patis (fish sauce)
  • salt and pepper to taste
  • ½ cup of grated cheese
  • 2 tbsps. butter

PROCEDURE:
  1. Melt the butter in a large saucepan over medium heat. Sauté the garlic and onion until very fragrant.
  2. Add the chicken and fish sauce. Stir fry for 2 minutes and then cover the pan for a few more minutes.
  3. When the juice starts to come out and the chicken turns light brown, toss in the pineapple chunk and gradually pour the pineapple juice. Simmer for 30 to 40 minutes, flipping the chicken halfway through to evenly cook the meat.
  4. Pour in the all-purpose cream and then bring to simmer. Add the carrots and bell pepper. Cook for about 3 minutes. Season with salt and pepper.
  5. Transfer on a serving plate and then top with grated cheese. Serve with hot steamed rice. Enjoy!

**Number of Servings: 3 to 4

TIPS FROM ENZ:
  1. If your want to intensify the flavor of pineapple on the meat, you may marinate the chicken in pineapple juice for at least one hour.
  2. Boost the vegetables by adding chayote, eggplant, potatoes or cauliflower.