Pininyahang Manok sa Gata

Chicken thigh is simmered with pineapple, bell pepper, and coconut milk for a creamy-sweet Filipino ulam. The sauce is rich and aromatic without needing rice in the serving.

Estimated cost: ₱370–₱410

Prep 12 min · Total 45 min · Serves 1

Nutrition per serving: 812 kcal · 37 g protein · 16 g carbs · 67 g fat

Ingredients

• 180g edible portion chicken thigh, bone-in
• 1/2 cup coconut milk
• 80g pineapple chunks
• 50g bell pepper, sliced
• 1 tbsp coconut oil
• 3 cloves garlic, minced
• 1/4 cup onion, sliced
• 1 tsp fish sauce
• 1/4 cup water
• 1/4 tsp black pepper

Steps

1. Heat coconut oil in a small pot over medium heat until shimmering.
2. Sear the chicken thigh skin-side down for 4 to 5 minutes until golden, then flip and sear the other side for 2 minutes.
3. Add garlic and onion around the chicken and sauté for 2 minutes until fragrant, scraping the bottom gently.
4. Add fish sauce, black pepper, pineapple chunks, and water. Bring to a simmer over medium heat.
5. Cover and cook on medium-low for 18 to 20 minutes until the chicken is nearly tender and the pineapple has softened.
6. Pour in coconut milk and stir gently. Simmer uncovered for 8 to 10 minutes; keep the heat low enough that the sauce bubbles lazily, not rapidly.
7. Add bell pepper in the last 2 minutes so it stays bright and slightly crisp.
8. Turn off heat and rest for 5 minutes until the sauce thickens slightly around the chicken.

Prices are estimates based on Department of Agriculture price monitoring. Nutrition is estimated from ingredient data (USDA FoodData Central, FNRI).