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Add a photoOne of the oldest recipes my grandma told me. She does this better than I do for some reason I do not know! lolz
Ingredients
- 2 lbs chicken, cut into serving pieces
- 12 ounces pineapple chunks, canned
- 2 medium sized tomatoes, chopped
- 1 cup bell pepper, cut into thick strips
- 1 medium sized carrot, wedged
- 2 1/2 tbsp fish sauce (patis)
- 2 tbsp garlic, minced
- 1 medium sized onion, sliced
- 2 tbsp cooking oil
Directions
- Marinate the chicken in pineapple juice for 30 minutes
- Pour the cooking oil in a cooking pot over medium heat
- Sauté the garlic, onion, and tomatoes
- Put-in the chicken and cook until color of the outer part turns light brown
- Add the pineapple juice marinade then bring to a boil
- Add the pineapple chunks and simmer until the chicken is tender and half of the liquid evaporates, (about 20 to 30 minutes).
- Put-in the carrots and simmer for 5 minutes
- Add the bell pepper and fish sauce then simmer for 3 minutes
- Remove from the cooking pot and transfer to a serving dish.
- Serve with steamed rice
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