Tiniim na Manok is easy to make and guaranteed to be a family favorite. Slow-cooked in a pineapple marinade and served with sweet and tangy gravy, the chicken is juicy, flavorful, and perfect with steamed rice.
Table Of Contents
- What is Tiniim
- Ingredient notes
- How to Make Tiniim na Manok
- Cooking tip
- How to serve and store
- More chicken recipes
- Tiniim na Manok
I love to cook, but I’m all for having a meal ready in the fewest steps possible. This tiniim na manok, for instance, is a regular part of our dinner rotation. It’s such an easy dish to make, yet it packs tons of flavor.
Like lechon manok and pinaupong manok , it’s a low-effort dinner that requires minimum work. I can be out of the kitchen in no time and still look like a hero at the table with the juiciest, tastiest chicken and the most delicious gravy on hand.
What is Tiniim
Tiniim, which means “to absorb,” is a type of Filipino dish in which whole chicken is simmered in pineapple juice and soy sauce to infuse it with flavor. Once the meat is cooked, the braising liquid is strained and thickened with a cornstarch slurry. This gravy can be spooned on the chicken or served on the side as a dipping sauce.
Ingredient notes
- Chicken– the recipe uses whole chicken about 4 to 5 pounds
- Pineapple juice and pineapple tidbits– use unsweetened juice and fruit lest they make the dish overly sweet.
- Soy sauce– for an umami boost
- Sugar– use brown and not white sugar for a touch of molasses
- Aromatics– ginger, peppercorns, garlic, and shallots enhance taste and aroma
- Water– you can swap with chicken broth to amp up the flavor
- Cornstarch– for thickening the sauce
- Salt– add as needed
How to Make Tiniim na Manok
- Prepare chicken. Rinse, drain well, and pat dry. Truss the chicken to help it hold shape, cook evenly, and make maneuvering it out of the pot easier.
- Combine sauce ingredients and bring to a boil. In a large pot with a tight-fitting lid, combine pineapple juice, soy sauce, and brown sugar. Bring to a boil, stirring regularly, until sugar is dissolved. Add pineapple tidbits, shallots, garlic, ginger, salt, and peppercorns.
- Cook the chicken. Place the chicken in the liquid, lower heat, cover and simmer until a thermometer in the thickest part of the chicken reads 165 F. If not fully submerged in the liquid, carefully invert chicken at the least 10 minutes of cooking time. For best results, cook the chicken low and slow. The heat should not be more than a simmer.
- Transfer the chicken. Gently remove chicken from the pot, place on a serving platter, and keep warm. You can chop chicken into serving pieces if you like.
- Thicken the sauce. Strain liquid mixture in a colander, discard aromatics, return liquid back to the pot, and bring to a boil. Stir cornstarch and water in a small bowl until smooth. Slowly add the cornstarch slurry to the liquid, whisking vigorously to prevent lumps, and continue to cook until sauce is thickened.
- Serve. Pour half of the sauce over chicken and place remaining half in a bowl to serve as a dipping sauce.
Cooking tip
- Use a tall pot instead of a wide pan to cover the chicken with less marinade during cooking. If the chicken is not fully submerged in the liquid, invert halfway through cooking to infuse both sides with flavor evenly.
- To add a rich, savory taste, stir in half a cup of liver spread to the gravy.
How to serve and store
- Give this tiniim na manok recipe a try! Serve it with ensaladang pipino and steamed rice on the side for a hearty meal the whole family will love.
- Chop the chicken into serving pieces and arrange on a platter. Drizzle the sauce over the meat or serve on the side in a bowl for dipping.
- Store leftovers in an airtight container and refrigerate for up to 3 days or freeze for up to 2 months.
- To reheat, combine the chicken and gravy in a wide pan and heat, turning as needed, to 165 F.
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