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Looking for a dish that’s quick and easy?
Ginataang Manok Sa Piña (adobo Sa Piña)
Excellent source of Niacin - promotes normal digestion and healthy skin
Makes 6 servings
| 1 pc (500 g) | large chicken, cut into serving portions |
| 1 can (234 g) | DEL MONTE Pineapple Chunks, drained (reserve syrup) |
| 4 cloves (20 g) | garlic, crushed |
| 1 pc (50 g) | medium onion, sliced |
| 1 pc (0.02 g) | laurel leaf |
| 1 pc (300 g) | green papaya |
| 1 pc (50 g) | medium red bell pepper, cut into strips |
| 1 cup (245 g) | kakang gata, coconut cream |
| 1/2 cup (20 g) | sili leaves |
| 1/2 tsp (3.5 g) | iodized fine salt or iodized rock salt |
1. MARINATE chicken in a mixture of pineapple syrup, garlic, onion, laurel left and 1/2 tsp iodized fine salt (or 1/2 tsp iodized rock salt) for at least 10 minutes. Place in a casserole. Cover and simmer for 10 minutes.
2. ADD papaya, bell pepper, DEL MONTE Pineapple Chunks and kakang gata. Simmer for 5 minutes. Add sili leaves.
