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;
Cover for another 10 minutes.
Take out from heat, keep covered for 5 minutes more.
Photo by Nino Almendra
Photo by Nino Almendra
Thanks alot for spending your precious time on my blog and hope this recipe encourage you to try
cooking Manok sa Pickles for your crew onboard or for your family and loved ones at home.
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Hi sir, I really love this recipe, very nostalgic of my childhood days. Thank you for sharing it. We also have this recipe in Cavite sans the laurel or bay leaf. I used to help my lola in preparing this dish esp during town fiesta and we call it chicken pastel. I will surely cook this on weekend. God bless.
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Hello Anna,
Thanks for your feedback!
One thing about food is the memories behind it, making it more flavourful.
All the best Kabayan!
God bless din😇🙏
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Thank you for sharing the recipe,,,how much pickles do you put if you are cooking 2 kgs of chicken? I think I can get RAM pickles here but I do not know which size to get. Thanks.
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Thank you too! I can suggest you to buy a 500grams jar or Whole Sweet Pickles. You can use 3/4 to 1 cup of sweet syrup and 4pcs. whole Sweet Pickles, diagonally sliced.
I hope my suggestions help you!
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Nice i think this recipe , i will try it . Its seems so delicious
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Thanks😊
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I remember my Mom making this sans the cream and I was craving to taste it again. Thanks for sharing your recipe.
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Thank you for sharing your recipe
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You’re welcome, it’s my pleasure! 🙂
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Hi.. It so happened dat im looking for this recipe.. I was delighted seing the word BINAN.. Thinking dat for sure its lutong tagalog.. I read it.. I got more delighted knowing ur from san vicente also.. Im from don pablo subd.. Dats i decided to follow you..
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Hello! I’m glad you stumble upon my blog. Yes, I grew up in Ferlins Subd. So we must have seen each other before or maybe we share some common friends.
I wish you enjoy reading and my recipe will be a help for your search. Thanks again “Kapitbahay” for stopping-by! Enjoy your weekends 😊
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Looks quite delicious. I’m going to try to make this when i can. Looks like a very straightforward dish.
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Gotta love easy prep, easy cook dishes. It looks delicious too! Off looking for pickles…I hope to find RAM brand here in Taiwan.
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I believe everybody needs now is easy cooking for all of us now are multi-tasking. If ever you could not find RAM brand, any brand of pickled gerkins will do just fine. Right now, i’m onboard a ship trading on north european countries and I’m always using a local brand of pickled gerkins. Just dont add the juice of the pickled gerkins, stick with the pineapple juice. Thanks for reading my post 🙂 Enjoy your meal 😉
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