Enjoy this delicately flavored dish for weekend cooking. Use coconut milk for added variety and fragrance.
Cooking Skills Needed:
- Sauteing
- Slicing
- Simmering
Cooking Tools Needed:
- Pot
- Knife
- Chopping board
- Measuring spoons
- Measuring cups
- Wooden Spatula
- Pan
Ingredients
| 2 tbsps | Oil | (for sauteing) |
| 1 3/4 tbsps | Ginger | (cut into strips) |
| 1 3/4 tsps | Garlic | (crushed) |
| 1/4 pc | Onion | (sliced) |
| 500 grams | Chicken Thigh and Leg | (cut into serving portions) |
| 1 3/4 tbsps | Patis | |
| 1/3 tsp | Peppercorn | |
| 1/4 cup | Red Bell Pepper | (cut into cubes) |
| 2/3 cup | Evaporated Milk | |
| 1 pouch (227 g) | Del Monte Pineapple Tidbits | (drained, reserve syrup) |
Cooking Procedure:
- 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
source: delmonte.ph
author: delmonte.ph
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