This is a lovely, summery dish that goes for a savoury sweet flavour instead of the usual sweet-n-sour. Unusually, it also uses evaporated milk as part of the broth, yet doesn’t end up soured. In the Philippines, we call this pininyahang manok. I think it makes a good midweek dinner; and my kids definitely agree.
- 1 1/2 kg chicken thigh fillets
- 1 large can Dole Pineapple Chunks juice reserved
- 2 medium sized carrots cut into cubes
- 330 ml evaporated milk
- 2 chicken broth cubes
- 1 tsp garlic powder
- 1-2 tbsp raw sugar
- 1 medium onion diced
- Marinate the chicken thigh meat in the pineapple juice for 30 minutes.
- In a pot, sautee onions and garlic powder in a little oil until onions are translucent. Add chicken cubes and chicken thighs and brown. Keep the marinade.
- When the chicken thighs are browned, add the marinade, carrots, and enough water to just barely cover the meat. Allow to boil for 20 minutes.
- Add the sugar and stir through. While stirring, pour the evaporated milk, stirring all the while. Allow to bubble again, and add the pineapple chunks.
- Simmer for another 10 minutes, stirring frequently. Serve with white steamed rice.