- 1.5Hr Prep
- 50 Min. Cook
- 4 Servings
- 380 Calories
This traditional Filipino dish is reminiscent of curry with coconut milk, mild heat from the bird’s eye chilis, savory flavor of fish sauce, smoky flavor from the bell peppers, and a unique hint of sweetness from pineapples. You will surely impress your loved ones on the dinner table with this dish.
 by @yvrhomecook)
- 2 lbs. chicken, cut up
- 2 tbsp. fish sauce
- ½ bulb garlic, minced
- 1 medium onion, diced
- 2 medium tomatoes, diced
- 1 green bell pepper, cut to 2 inch thickness
- 1 medium carrot, cut into chunks
- 1 cup water
- 1 piece Knorr Chicken Bouillon Cube
- 1 can pineapple chunks
- 2 Juice from the can of pineapple chunks, reserved
- 1 cup coconut milk
- 2 pcs bird’s eye chili, minced (optional)
Marinate the chicken in the pineapple juice from the canned pineapple chunks & fish sauce for at least 1 hour.
Heat 2 tbsp. cooking oil in a medium-high heat pan. When hot, pan-fry chicken pieces to a golden brown, around 3-5 minutes. Set chicken aside.
In the same pan, sauté garlic, onions, bird’s eye chili & tomatoes until sweated, about 3 minutes.
Add the chicken pieces one by one. Combine ingredients together.
Pour water & pineapple juice into the pan. Add Knorr Chicken Bouillon Cubes. Let sauce boil and the cube dissolve. Once the sauce is boiling, add coconut milk. Turn heat to medium. Cover and simmer for 25 minutes or until chicken is tender.
Adjust the flavor of the sauce. Add fish sauce in increments of 1 tbsp for more flavor depending on your taste.
Add carrots and cook for another 5 minutes. Lastly, add bell peppers & pineapple chunks and cook for another 3 minutes.
Turn off heat and place in serving plate.
Serve with a steaming bowl of rice. Enjoy