Filipino pineapple chicken

INGREDIENTS  

• 1 kg chicken
• 1 can pineapple tidbits (432 g)
• 2 medium carrots (sliced 1 inch thick)
• 4 medium potatoes quartered
• 2 small bell peppers (red and green) cut into wedges
• 1 medium onion chopped
• 4 cloves garlic minced
• 3 tbsp fish sauce or patis
• 1 tbsp sugar
• ⅓ cup water
• 1 small can evaporated milk/coconut milk
• Salt and pepper to taste

INSTRUCTIONS 

1. Saute the garlic and onion.
2. Add the chicken pieces and cook until slightly brown.
3. Stir in the fish sauce, sugar, and the syrup from pineapple tidbits.
4. Add the potatoes, carrots, and water, and cook for 10 minutes.
5. Mix in the bell peppers, milk, and pineapple tidbits, and simmer until the chicken and potatoes are tender, and the sauce has thickened, for about 15-20 minutes.
6. Season with some salt and pepper, and adjust according to taste.
7. Serve with hot rice.

Cooking tips

So here are some great tips:

1. Fresh milk may be hard to find, and most Filipino moms are really into evaporated milk. In that case, I highly suggest you use Nestle’s all-purpose cream for this dish; it’s the best in town!
2. Don’t limit yourself to the ingredients presented here. You can be your own chef and apply your own cooking style.
3. The secret lies in the pineapple, of course, so make sure it’s not heavy in syrup, but in pineapple juice.
4. To really match the chicken with the pineapple flavor, you can choose to marinate it together with some seasonings for 15 to 30 minutes before cooking.