Pininyahang manok with gata is made by simmering chicken pieces in sauce made with Coconut milk, pineapple syrup, pineapple chunks, garlic, onion, potatoes, carrot, green belly pepper, fish sauce, salt an pepper. Pininyahang manok with gata is a classic Filipino Chicken dish famed by the complimenting flavours from the coconut cream and the sour freshness of the pineapples. This is best served with hot steaming rice.
PININYAHANG MANOK WITH GATA
Pineapples are one of the best summer tropical fruits and we love the refreshing feeling it brings. Aside from being used in desserts, smoothies and shakes, did you know that pineapple works in viands as well?
Some dishes needs some acidity and sweetness at the same time. You cannot get that from a regular vinegar and sugar combination. That’s a power only pineapples can bring. Pineapples have been a part of many dishes (adobo, ginataan, hamonado, sweet and sour) and adds a remarkable flavor to them.
We know coconut cream dishes is one of the usual Filipino favorites. I consider this pininyahang manok with gata (also known as pineapple chicken) as an upgraded version of our gata dishes.
Pininyahang manok with gata is literally one of the OG Filipino classic dishes. If you go to any karinderya in the country, you will 100% see this dish. Everyone knows about this dish. There might be some tweaks in the ingredients (some ingri are added, some are absent) but you’ll know one when you see one.
What I truly love about pininyahang manok is that this dish brings warmth to me. This dish belongs to my list of comfort foods. This is my mom’s favorite dish which made me love them more. I love them best when served with hot steaming rice. If this is gonna be your first time preparing this dish, read and follow the simple steps below.
HOW TO COOK PININYAHANG MANOK WITH GATA
Pininyahang manok with gata won’t be served in many karinderyas if they are difficult to make.
Start by sauteing the aromatics and the chicken. Add the syrup so that the chicken will have time to absorb its flavors. Within 10 minutes of simmering, the pineapple syrup has totally dried up.
Next, add the rest of the saute-ables (potatoes, carrots and pineapple chunks). Although you can use freshly cut pineapples, canned pineapples are much more convenient to use. You may gently crush the pineapple chunks to release more of its flavors. Saute them for a few minutes.
Remember to lower the heat first before adding the coconut milk. Stir them gently to prevent burning. Bell peppers are added last since they are quick to cook. Do a taste test on the veggies just to check if they are tender enough.
If you want a slightly nagmamantikang manok, cook a little more until the sauce is reduced and some oil has been rendered. Serve this with newly steamed rice. Yum!
Pininyahang Manok with GataCourse: Uncategorized
1 kilo chicken (cut into serving pieces)
1 can (432 g) pineapple chunks with syrup
1 1/2 cup coconut milk
4 cloves of garlic (minced)
1 medium onion (chopped)
2 small potatoes (cut into wedges)
1 small carrot (cut into wedges)
1 small red and green bell pepper
1 tablespoon fish sauce
Salt and pepper to taste
- Heat some oil in a pan. Add the garlic and onions and saute for a few minutes until aromatic and light brown.
- Add the chicken cuts and saute until it changes color. Add the fish sauce. Continue sauteing until the aroma of the fish sauce evaporates.
- Add the syrup from the pineapple chunks (set the pineapple chunks aside).
- Cover the pan and let it simmer for 10 minutes using medium heat. After 10 minutes, lower the heat.
- Add the potatoes, carrots, pineapple chunks and the coconut milk. Make sure that the heat is low to prevent the coco milk to curdle. Stir gently.
- Cover the pan and let it simmer for 8 to 10 minutes using low heat until the veggies are tender. Stir occassionally in between.
- Once the veggies are tender, season with some salt and pepper.
- Add the red and green bell peppers. Stir gently to mix. Let it cook for 2 – 3 more minutes until the sauce is slightly reduced.
- Transfer the pininyahang manok with gata to a serving dish and serve it with hot steaming rice! Enjoy!
Pininyahang Manok with Gata Recipe (TAGALOG)
- 1 kilo ng manok (hiniwa sa serving pieces)
- 1 lata (432 g) ng pineapple chunks with syrup
- 1 1/2 tasa ng gata
- 4 butil ng bawang (hiniwa ng maliliit)
- 1 sibuyas (hiniwa)
- 2 maliit na patatas (hiniwa ng wedges)
- 1 maliit na carrot (hiniwa wedges)
- 1 maliit na red at green bell pepper
- 1 kutsara ng patis
- Asin at paminta
- Magpainit ng mantika. Ilagay ang bawang at sibuyas at igisa ng ilang minuto hanggang maging light brown.
- Ilagay ang mga manok at igisa hanggang mag iba ang kulay. Sunod na ilagay ang patis. Gisahin ito hanggang mawala ang amoy ng patis.
- Ilagay ang syrup galing sa pineapple chunks (isantabi ang pineapple chunks).
- Takpan ang kawali at hayaan itong maluto ng 10 minuto gamit ang katamtamang apoy. Pagkatapos ng 10 minuto, hinaan ang apoy.
- Ilagay ang patatas, carrots, pineapple chunks at gata. Siguraduhing mahina ang apoy para hindi magbuo buo ang gata. Haluin ito.
- Takpan ang kawali at hayaan itong maluto ng 8 – 10 minuto gamit ang mahinang apoy hanggang lumambot ang veggies. Haluin ito paminsan minsan.
- Kapag malambot na ang veggies, budburan na ng asin at paminta.
- Ilagay ang mga bell peppers. Haluin ito. Hayaan ito maluto ng 2 – 3 minutes hanggang umonti ang sabaw.
- Ilipat ang pininyahang manok with gata sa serving dish. Ihain kasabay ng bagong saing na kanin. Enjoy!