Pininyahang Manok

A mouthwatering Filipino-style whole chicken infused with the tropical sweetness of pineapple juice, combined with the savory goodness of soy sauce, garlic, onions, and a touch of brown sugar. This dish is traditionally marinated to allow the flavors to deeply penetrate the meat, then cooked to tender perfection using a pressure cooker or oven. The result is a beautifully juicy, sweet, and tangy chicken, perfect for serving with steamed rice and garnished with fresh herbs or pineapple slices for an authentic Filipino feast.

Ingredients:

• 1 whole chicken (3-4 lbs), cleaned

• 2 cups pineapple juice

• 1/2 cup soy sauce

• 1/4 cup oyster sauce

• 2 tablespoons brown sugar

• 4 cloves garlic, minced

• 2 tablespoons cooking oil

• 1/2 teaspoon black pepper

• 1 teaspoon paprika (optional, for color)

• 1-2 green chilies, sliced (optional, for spice)

• 1 tablespoon cornstarch dissolved in 2 tablespoons water (for thickening)

• 2 green onions, chopped (for garnish)

Instructions:

Step 1:

• In a bowl, mix pineapple juice, soy sauce, garlic, onion, brown sugar (if using), salt, black pepper, and paprika. This is your marinade.

• Marinate the chicken in this mixture for at least 2 hours or overnight in the refrigerator for better flavor.

Step 2:

• Heat the oil in a large pot or deep skillet over medium heat.

• Sear the chicken on all sides until golden brown. Remove from the pot and set aside.

Step 3:

• In the same pot, sauté the onions and garlic until fragrant.

• Add the reserved marinade, oyster sauce. Stir well.

• Return the chicken to the pot and bring the mixture to a boil.

• Reduce the heat to low, cover, and simmer for 45-60 minutes, occasionally basting the chicken with the sauce.

Step 4:

• Once the chicken is fully cooked, remove it from the pot and set aside.

• Stir the cornstarch slurry into the sauce and simmer until thickened.

Step 5:

• Place the chicken in a serving dish and pour the sauce over it.

• Garnish with chopped green onions and sliced chilies for added flavor and presentation.

• Serve hot with steamed rice.