Mother's Cooks Best

Once, I was talking to my eldest son Bien who was then 12, was on the phone and he asked a question. He asked if frozen food can be sent from the US to Manila, I answered yes, of course! He knew that my mother was about to go home in a couple of weeks then, so further asked if I can cook "Pininyahang Manok" and "Chicken Curry" freeze it to send home. The recipes are very common, I bet those who cook knows the recipe by heart. I asked my son what's the difference why he wanted my recipe, he simply....."Ma, their recipe is different!" So all being said...please let me share my simple recipe, with a difference. Originally, milk is used for "pininyahang manok" but my recipe is quite different... :)

As the saying goes, "Mother's cooks best!"

Pineappled Chicken (Pininyahang Manok)

Ingredients

2 lbs of Chicken ( breast or drumstick)
1 small can Reno Liver Spread
1 medium can Pineapple tidbits (Delmonte brand)
2 gloves of minced Garlic
1 small chopped Onions
1 tbs sliced ginger

1/4 cup water

salt and pepper to taste, oil
1/2 cup bell pepper( red or green)

1/4 cup green peas (optional)

Preparation:

Drain pineapple tidbits and marinate chicken with pineapple syrup. Put oil in a skillet and saute ginger for 10 seconds then add garlic till golden brown and add onions When onion is silvery in color, add reno liver spread and marinated chicken (making sure syrup is added too), add water and simmer for about 20 minutes. Add pineapple tidbits and season with salt and pepper according to your taste and cook for 4 minutes more. Garnish with bell pepper and green peas.