Pininyahang Manok cooked Marikina style

This is a Marikina concocted dish which I borrowed.


1 whole fresh chicken fryer, cut into small serving pieces
or use chicken breasts for a more delicate taste
1 cup 7-Up soda (for marinating chicken pieces)
salt and white pepper for seasoning
3 tbsps vegetable oil
1 garlic clove, minced
1 medium size white onion, finely chopped
1 small fresh pineapple, cut into 1-inch chunks
or use 1 small can pineapple in chunks, drained and
reserved juice on the side
1/2 cup of heavy cream or evaporated milk


1. Put chicken pieces in a large bowl. Pour over the 7-Up soda on the chicken and mix slowly. Cover the bowl and let marinate the chicken for 2 hours in the refrigerator.
2. In a small casserole, heat the oil in a medium heat without burning, add and sauté the onions until soft, then add the garlic.
3. Drain the chicken pieces from the marinade and add to the casserole with the onions and garlic. Fry the chicken pieces in a medium heat until cook (for about 25 minutes), stirring once in a while to avoid sticking in the casserole.
4. Season with the salt and white pepper.
5. Add the pineapple pieces and reserve juice, cover and let simmer on low heat for about 15 minutes.
6. Add the cream or evaporated milk, mix well, cover, and let cook for another 3 minutes.
7. Remove from heat and serve on top of steamed white rice.

Note: If sauce seems watery, dilute 2 tsps. cornflour with 1 tbsp water, pour on the chicken and mix well and let simmer for 2 minutes. Adjust salt and pepper according to taste.

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