Pininyahan manok with gata

1 kilo thigh chicken or breast chicken
3 pieces medium size potato, peeled, quartered
2 small size carrot, peeled, cut into wedges
2 medium size red/green bell pepper, cut into strips
1 long red chili, sliced
3 cloves garlic, chopped
2 medium size onion, chopped
1 big can, canned coconut cream
1 small can sliced pineapple , cut into small wedges, reserved syrup
1 cup pineapple juice
1/4 cup fish sauce
1-2 tsp. sugar
salt
ginger
bay leaves
cooking oil

Procedure


In a bowl marinate chicken with the syrup from the canned pineapple and few dashes of salt for 20 to 30 minutes before cooking. In a sauce pan stir fry the chicken in batches for 2 to 3 minutes or until seared on all side. Remove from pan and keep aside. In the same sauce pan sauté the garlic and onion until fragrant. Add in the chicken, bay leaves, ginger and fish sauce, stir fry for 2 for 3 minutes. Pour in about 1 cup of water, the coconut cream, sugar and the pineapple juice and simmer for 10 to 15 minutes stirring occasionally or until the chicken are tender add more water as necessary. Add in the potatoes, simmer for another 2 to 3 minutes, then the carrots and continue to cook for another 2 to 3 minutes or until the carrots and potatoes are cooked and sauce thickens. Correct saltines if required. Add the pineapple, the bell pepper and red chili. Cook for another minute. Serve hot with steamed rice..enjoy