Pininyahang Manok (Pineapple Chicken)

It's a creamy chicken dish.

Ingredients:

1/2 kilo chicken, cut into serving pieces
1 small tin can sliced pineapple, cut into chunks
1 medium size onion, chopped
1/4 head garlic, minced
2 potatoes, quartered
1 each red and green bell pepper, sliced
1 carrot, sliced
1/4 cup fish sauce
1/2 cup evaporated milk
1 cup seven up

salt and pepper

cooking oil

• In a bowl marinate chicken with seven up for 20 to 30 minutes before cooking, and drain.
• In a sauce pan stir fry chicken for 3 to 5 minutes or until colour turns to golden brown.
• Remove from pan. In same sauce pan sauté garlic, onion and the chicken, stir fry for 2 to 3 minutes.
• Add fish sauce and stir fry for 1 for 2 minutes. Pour in 3 cups of water and syrup from the pineapple tin can and simmer for 10 to 15 minutes.
• Add in potatoes and carrots, simmer for another 5 to 10 minutes or until chicken and potatoes are cooked and tender and sauce thickens.
• Add evaporated milk and pineapple cook for another 2 to 3 minutes.
• Add bell pepper, season with and pepper.