No-Bake Creamy Pininyahang Manok Casserole

¾ kg boneless chicken thighcut into chunks

1 tsp salt

2 tbsp butter

2 tbsp vegetable oil

1 pc garlicminced

1 pc mediumonionchopped

1 pc red bell pepperdiced and divided into 2 portions

1 pc green bell pepperdiced and divided into 2 portions

1 cup pineapple chunksdrained

3 cups ricerinsed and drained

1 cup pineapple juice

2 cups water

2 packs Nestle All Purpose Cream (250ml)

1 tbsp salt

½ tsp freshly ground pepper

1 stalk scallionsliced

Season chicken with 1 teaspoon of salt. Melt butter in a pan and add oil. Saute chicken until light golden brown. Remove and set aside.

Saute garlic, onion, and 1 portion each of bell peppers and pineapple in the same pan. Add more oil if necessary. Add rice and toast for 5 minutes.

Pour pineapple juice, water, and Nestle All Purpose Cream. Depending on how creamy you want it, you may add more cream. Season with salt and pepper. Gently stir, cover, and bring to a simmer. Lower the heat and cook for 15 minutes.

Add sauteed chicken and the remaining portion of bell peppers. Cover and continue to cook for another 10 minutes. Turn off the heat and set it aside for 20 minutes.

Gently fluff with a fork. Serve and top with scallions.

Print Options:

No-Bake Creamy Pininyahang Manok Casserole