Home Cooking (Repost)

Hi there! It's a rainy Saturday and I've been craving for "Pininyahang Manok", may lola taught me when I was young and so curios about how she cooks and this is one of those dishes that I saw from her. It's very yummy and at the same time makes me feel like I've been back on those days wherein my lola is still with us. I missed my lola soooo much and this dish is for her...Thanks lola for without you, I won't be able to find out this passion in cooking... ;-)

Ingredients:
8pcs chicken legs, cut into serving pieces
1 can pineapple chunks, set aside the syrup
1 Tbsp oil
3 cloves garlic, minced
1 medium-sized onions, chopped
10 pcs small potatoes or 3 med sized potatoes, cut in halves
1/2 cup evaporated milk or coconut milk (i used evap)
patis (fish sauce), to taste
1 knorr chicken cubes

How to make it:
Marinade the chicken with the pineapple syrup for a few minutes.
Pour the chicken with the marinade in a pot, cook until the marinade evaporates and the chicken is lightly brown, you can add the knorr chicken cubes here. (You’re not exactly frying the chicken–you just want to seal in the juices.)
When done, set aside the chicken on one side of the pot.
Add the oil, saute garlic and onions then mix together with the lightly browned chicken and cook for about a minute.
Add the pineapple chunks then pour the evaporated milk. Cover and bring to a simmer. (If you are using coconut milk, do not cover, otherwise it will curdle).
By the time the chicken is done, the sauce would be rather thick and creamy, stir then season with patis.
Simmer again for 2 minutes then turn-off the heat.
Best serve with steamed rice.