Creamy Pininyahang Manok

Instructions

Heat oil in a pan. Fry the potatoes and carrots until they start to brown. Remove and set aside.

Reduce the oil to 3 tablespoons. Sauté garlic, onion, and tomato until softened.

Add the chicken. Cook until it turns light brown.

Pour in the pineapple juice from the canned pineapple along with the pineapple chunks. Cover and simmer for 30 minutes. Add water if needed.

Add the bell peppers, fried potatoes, and carrots. Simmer for 3 minutes.

Season with fish sauce and ground black pepper. Pour in the Carnation Everyday Creamer. Stir and simmer for 2 minutes.

Transfer to a serving plate. Serve with rice.

Main Course