Welcome to Panlasang Pinoy! For our episode, we will cook a delicious dish that tastes great. You will definitely like it. This is the pineapple chicken in coconut milk. You can see the complete list of ingredients in the video description. Please also visit our website, panlasangpinoy.com As for the complete recipe. Come on, let's get started. I just heated oil. Because we're going to saute here. I like this dish to have a garlic taste. That's why I sauteed the garlic first. I just brown it first. And when it comes to prepare, it's simple. I just crushed the garlic and just chopped it. It's better to cut it into small pears. You can also use pestle here so that you don't have to struggle with slicing the garlic. crush slowly. Once the garlic is browned, I immediately add the onion. More onions, better. What I use here is what we call sweet onion, the yellow onion. Its size is a bit big. So when I cut it, I divided it in the middle before I chop You can also use a food processor to cut the onion faster. Just simmer it until it becomes soft. About 30-45 seconds. Then put the tomato. I used a pear ripe tomato here. If the tomato you use is small, even two pcs, it's okay too. I'm just dicing it. I just keep cooking it until the tomato becomes soft. And once it's done, we can put the chicken. I cut this chicken into serving pieces. So it's up to you which part of the chicken you want to cook. The important thing here is to lighten the outer part of the chicken first. That's why I spread it out here in the kitchen. I only cook one side for about one and a half minutes. After that, I just mix it. And I just make sure that all sides are cooked evenly. Once the chicken is light brown, I continue cooking. I'm still involved in that to make it tastier. After it gets involved, I put the soy sauce here. After adding soy sauce, this is the time to deglaze it. What I am referring to is the process where we remove the residues that stick to the kitchen. Because the liquid helps us remove it more easily. And once we deglaze, I continue cooking it until the liquid evaporates completely. And we are still on high heat setting here for those who are asking. Now, I will put the pineapple juice here. The pineapple I use here is the canned pineapple chunk. Doesn't it come with juice when it's canned? So that's the juice we put in. And I also put chicken broth in it. I can use chicken stock or just water. Let's just boil it for a while. And once it boils, I put the milk. What I use here is what we call coconut cream or milk. This is the first squeeze. I can use a small amount of milk here. If no coconut cream is available, I can use regular coconut milk. It can be fresh or canned. I only put half of the milk first. I just boil it again. And I put the pineapple here. That's why when I said earlier, we use pineapple chunks that are dilatated. I only put half of it first. The other half, we will put towards the end of the cooking process. I can use fresh pineapple here. If pineapple chunks are not available, I can use pineapple tidbits. And if still not available, I can use canned pineapple slices. After that, cut it into chunks. And now, we have to tenderize the chicken. So I just reduced the heat to a simmer. I mean, I used the lowest heat setting. I just cover the pot and continue cooking. About 30-40 minutes. And after now, I mean the chicken, it's okay. That's cooked. I now adjusted the heat from the lowest setting to medium. And right now, I will add other ingredients. This is the carrot. When it comes to the carrot, of course we peel it, then just slice it. I just cut it with a roll cut, but you can cut it diagonally and then just cut it thin. So that's up to you, huh? After putting in the carrot, I cook it for about 5-7 minutes. And then I put the rest of the milk. I told you, we cook it really creamy. That's why it's so sweet. I'll be able to eat up more rice there for sure. After you cook it, tell me if you have how many any rice, And that, I just mixed it well. Then I just continue We don't need a cover to cook. I just want the liquid to evaporate here. As if it's not greasy but it's very viscous. I also put bell pepper in it. We cook it to make it sweeter. I just remove the seed there first. And then I just cut it into squares. After putting the bell pepper, just cook it for about 3 minutes. And we still have an ingredient that needs to be returned here. Because the pineapple earlier, we only put half of it. That's when I put it towards the end of the cooking process. so we cook it, it's actually very tasty. pineapple flavor seems to have stuck to the sauce. the second batch of pineapple for later. For garnish So that the color will be bright. Look at it, right? Looks better. It's getting more enticing, isn't it? Let's just mix it and season it. And when it comes to seasoning, I use it here to have an umami flavor. Fish sauce. mix a bit And then I also put ground black pepper on it. For those who don't use fish sauce, you can use salt here. And for those who don't have ground black pepper, even white pepper is available. Ground white pepper or white pepper powder can be used. But if you are going to use white pepper, just a little at first. it might overpower Let's just mix it until we can distribute the seasoning. And let's transfer it to a serving bowl and let's serve. This is our pineapple chicken in coconut milk I hope you can try our recipe and let me know if you like it. And if you have any questions, suggestions or feedback, we're just in the comment section. Just comment. Prepare the rice and prepare to fight Oh come on. Let's eat.
