This Filipino chicken stew’s name literally translates to ‘pineapple chicken’. Try out this tangy dish at home!
Ingredients
Serves 4 people
- 1 kg chicken (Boneless leg-thigh, diced)
- 3 tomatoesChopped
- 1 carrotChopped
- 125 ml evaporated milk
- 3 Tbsp garlicCrushed
- 1 whole onionSliced
- 1 can pineapple chunks
- 1 green bell pepperChopped
- 1 red bell pepperChopped
- 100 g cashew nutsToasted
- 1 Tbsp vegetable oil
- 3 Tbsp fish sauce
Step 2 – Stir-fry and simmer chicken and vegetables
- In a pan on medium heat, heat vegetable oil and sear chicken until browned.
- Remove and set aside.
- In the same pan, add onion, garlic and tomatoes then stir-fry for 1 minute.
- Add pineapple juice, evaporated milk and the chicken.
- Bring to a boil, then lower heat to a simmer.
- Add in carrots and bell pepper and continue to stir-fry for another 15-20 minutes.
- Add pineapple juice and cashew nuts, reserving 1 tsp for garnish. Stir well.
- After 3 minutes, season with fish sauce to taste.
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