Pininyahang manok with cheese from Guimbal, Iloilo (2010 Eden Town)

HAPPY FIESTA to all the GUIMBALANONS! I share this very yummy recipe I personally go to taste last year named Pininyahang Manok with Cheese. It is the winning entry from Guimbal, Iloilo in the 2010 Sarap ng Pasko - Keso de Gallo campaign of Kraft's Eden Cheese. It's a more delectable and flavourful take of the Guimbalanons on the pininyahang manok recipe made richer using Kraft Eden Cheese.

The resulting dish, as I have tasted during the awarding rites last Dec. 16, 2010 at the town plaza of Guimbal, is a tasty yet subdued chicken recipe - not too salty nor too sweet. The cheese flavour is in the sauce that makes the Filipino food cliche "sabaw pa lang, ulam na" (in this case, sauce), more than a reality. Discover this recipe and have a another gastronomic Christmas!

Pininyahang Manok with Eden Cheese

INGREDIENTS

700 grams – native chicken (cut into pieces)
1 can – green peas
1 can – pineapple tidbits (drained- reserve syrup)
6 pcs. – hotdog
4 pcs. – potatoes (cut into cubes)
12 cloves – crushed garlic
180 grams – Kraft Eden Cheese
3 pcs. – medium size onions
2 pcs. – carrots (cut into cubes)
2 tbsps. – salt
1 can – tomato sauce
1 tsp. – sugar
1 can – evaporated milk (small)

Marinade:

6 cloves – garlic
Pineapple syrup
Salt
1 tsp. - sugar

PROCEDURE

1. Marinate chicken for 1 hour.
2. Drain and reserve marinade.
3. Sauté garlic, onions and chicken.
4. Cover when done. Pour marinade and let it boil.
5. Add tomato sauce, cheese and simmer until chicken is tender.
6. Add green peas, potatoes, carrots and bring to boil.
7. Put pineapple tidbits, hotdog and bell pepper.
8. Cover and simmer.
9. Pour evaporated milk.
10. Serve with cheese strips on top.

Recipe courtesy of Keso De Gallo official website

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