Pineapples are widely used in Philippine cuisine. Although pineapples grow in abundance, it's the tinned pineapples in syrup that are mostly used because Filipinos love that sweet and sour flavour combination.
This is a dish that my mother cooks with hotdogs. It is one of the dishes she always serves at parties, mostly children's parties.
I made it with chicken wings so I can serve it with rice. The flavour really works well with chicken. It is like a fusion of buffalo wings and sweet and sour chicken. My children likes meats with sauce or glaze that they can smear on the rice. The carrots and celery makes it a balanced one-dish meal. It was very well received, and not just by the children.
12 whole chicken wings, split at the joints
salt and pepper
all purpose flour for dredging the wings
cooking oil for sauteing and frying
2 cloves of garlic, crushed
1 medium onion
1 large carrot
1 big stalk of celery
1 small tin of pineapple rings in syrup,
each ring cut into eight pieces, and reserve the liquid
2 tbsps. of tomato puree (tomato paste)
2 tbsps. sugar
Season the chicken wings with 2 tsps. salt and 1 tsp. of ground black pepper.
Dredge in flour. Shallow fry in cooking oil until golden brown (about 10 minutes on each side) and fully cooked. Set aside.
In another pan, saute the garlic in 3 tbsps. of cooking oil until golden brown. Add onions and cook until they are translucent. Next add the carrots and the tomato puree. Pour in the liquid from the pineapple plus 1/2 cup of water. Simmer until the carrots are done. You may add a bit more water if the mixture gets a bit too dry. Season with salt and pepper to taste and the sugar.
Add the pineapple pieces and the celery and simmer for 2 minutes. Add the chicken wings, stir and simmer briefly, just until the chicken wings are glazed with the sauce. It's then ready to serve.
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