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Enjoy this delicately flavored dish for weekend cooking. Use coconut milk for added variety and fragrance.
|2 tbsps||cooking oil|
|2 tsps||Ginger||(cut into strips)|
|3/4 kg||Chicken Thigh and Leg||(cut into serving portions)|
|1/3 cup||Red Bell Pepper||(cut into cubes)|
|1 can||Evaporated Milk (or 2/3 cup thick coconut milk)|
|1 can (227 grams)||Del Monte|
|(drained, reserve syrup)|
Saute ginger, garlic and onion in oil for 2 minutes. Add chicken and patis, saute for 10 minutes or until the chicken turns slightly brown and the patis has already evaporated.
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.
Makes 7 servings
Lusog Notes: Pineapple is an excellent source of fiber, which aids in digestion.