Chicken in Pineapple Stew

This is my version of the pininyahang manok.  I decided to cook it for dinner today because we did a major cleanup of the ref this afternoon to throw out all the stuff that were past the expiry date, felt really bad about the wasted food, and decided to make use of the neglected cans in the cupboard.  When I buy canned pineapples, I always buy the chunks. They’re easier to drain and don’t waste space in the can like the sliced ones do.

Now, admittedly, the picture isn’t that pretty, but I promise it tastes sooo much better than it looks.  Trust me? 🙂

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For this recipe, I used:
– 1 whole garlic, peeled and crushed
– 2 white onions, cut into big wedges
– milk, evap, 1 small can
– canned pineapple chunks
– soy sauce
– 3 gigantic chicken legs and 2 thighs

Since the chicken I used were skinned (flee from temptation!), start by adding a little oil to the pan with the garlic and onions and add the chicken to brown it.  If you’re using chicken with skin, don’t bother with the oil.  You’ll get lots for free. 🙂  When I saute, I usually like to add a little soy sauce to the meat for added color and taste.  When the soy sauce has been absorbed by the chicken, add a couple of spoons of the syrup from the canned pineapples.  Stir to incorporate the flavors in. Afterwards, add about 3/4 cup of water and let it simmer until the chicken is fully cooked. You can test it by inserting a toothpick  through the meatiest portion and checking if it draws some blood.  When it’s done, lower the heat and add the milk and pineapple chunks (about a dozen pieces or so).  I tend to always add the milk last with any dish because aside from the fact that dishes with milk have a high tendency to boil over, I always have the inner fear that the milk will curdle. After it boils again, turn the stove off and it is ready to serve.
And notice the veggies in the background?  That’s part of the frozen veggies. 🙂

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