Manok sa Pickles (Chicken w/ Sweet Pickles)

This chicken dish is a local recipè of my hometown Biñan, now a busy city. I learn this recipè from my Mommy Bing. I got my passion in cooking from her and I must say she’s one of my cooking heroes. This dish was never absent in every Fiesta celebration, our patron saint San Vicente Ferrer celebrates a feast every 5th of April.
You’ll gonna like the creamy sweet tangy taste of this dish and its so easy to prepare and cook.

Now on with the cooking…

Manok sa Pickles

Prep. time: 10 minutes

Cooking time: 35 minutes

Difficulty: Very Easy

Good for 12 crew

You will need;

2 pcs. (1.3 kg./each) whole chicken, cut into chunks

4 Tbsp. cooking oil

8 cloves of garlic, crushed & chopped

1 large (200grms.) onion, halves & quartered

3 pieces bayleaf

2 Tbsp. fishsauce (Patis) or 1 chicken bouillon cube or just a tablespoon of seasalt

1/2 cup juice of sweet whole pickles(I use RAM brand){Just incase the juice of sweet pickles is not available, pineapple juice can be a substitute.}

1 large (250g) potato, halves & quartered

2 pcs. hotdogs/chicken frankfurters, sliced 1cm diagonally

2 medium size bell pepper (red or green) cut into chunks

3 pcs. sweet whole pickles, sliced 1cm diagonally

1 cup evaporated milk or whip cream 30-35% fat (Nestle cream is best to use)

sea salt and freshly ground black pepper

Directions;

Heat a large heavy bottomed stainless pot on very high heat. Pour oil, saute garlic and onions.

Stir garlic and onions for awhile, then add chicken and bayleaf. Stir and cover for 2minutes. Pour fishsauce and stir chicken, return lid and cover for 3minutes.

Reduce heat to medium-high, pour the juice of sweet whole pickles. Cover for another 10 minutes.

Add potato and cream, cover and turn heat to low. Potatoes will be soft and ready in 10minutes.

Add the rest of the ingredients. Season with salt and freshly ground pepper to taste.

Take out from heat, keep covered for 5 minutes more.

Transfer to a serving dish.

Enjoy ur meal!!! 😉

Here’s how I do it;