PININYAHANG MANOK

INGREDIENTS:

2 tbsp Ginger (cut into strips)
6 cloves Garlic (crushed)
1 large Red Onion (sliced)
375 grams Chicken Leg (cut into serving portions)
375 grams Chicken Thigh (cut into serving portions)
1 to 2 tbsp Patis
½ tsp Peppercorn
1 (medium) pc Red Bell Pepper (cut into cubes)
1 can (154 ml) Evaporated Milk (or 2/3 cup coconut milk)
2 pouches (115 grams each) Del Monte Pineapple Tidbits (drained, reserve syrup)

=Cooking Procedure=

Sauté ginger, garlic and onion in 1 tablespoon oil for 2 minutes. Add patis and chicken, Sauté for 10 minutes or until the chicken is slightly brown.
Add peppercorn and pineapple syrup. Cover and Simmer for 15 minutes.
Add bell pepper, milk and DEL MONTE Pineapple Tidbits. Simmer uncovered for 3-5 minutes, stirring continuously.