Enjoy this delicately flavored dish for weekend cooking. Use coconut milk for added variety and fragrance.
|2 tbsps||Oil||(for sauteing)|
|1 3/4 tbsps||Ginger||(cut into strips)|
|1 3/4 tsps||Garlic||(crushed)|
|500 grams||Chicken Thigh and Leg||(cut into serving portions)|
|1 3/4 tbsps||Patis|| |
|1/3 tsp||Peppercorn|| |
| ||reserved pineapple syrup|| |
|1/4 cup||Red Bell Pepper||(cut into cubes)|
|2/3 cup||Evaporated Milk|| |
|1 pouch (227 g)||Del Monte|
|(drained, reserve syrup)|
Saute ginger, garlic, and onion in oil for 2 minutes. Add chicken and patis, then saute for 10 minutes or until the chicken turns slightly brown.
Add peppercorn and pineapple syrup. Bring to boil then simmer for 15 minutes or until the liquid evaporates and the pan is almost dry.
Add bell pepper, milk and DEL MONTE Pineapple Tidbits. Simmer uncovered for 3 - 5 minutes while stirring continuously.
Makes 6 servings
Lusog Notes: Pineapple is an excellent source of fiber, which aids in digestion.
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