ChòpnBlá»k is Houston at its most flavorful. Founded by Ope Amosu, a Houston-born James Beard semifinalist, the West African pop-up and food hall hit turned into a vibrant Montrose destination last fall. Bites show off bold West African flavors – think Buka Blá»k (red stew with tender short rib, rice and beans), Smokey Jollof Jambalaya, Polo Club Suya skewers and the decadent Dodo Old Fashioned cocktail starring sweet plantain and bourbon.
Creamy Pininyahang Manok is a Filipino chicken dish made rich and flavorful with pineapple, vegetables, and creamer. The perfect comfort food to enjoy with hot steamed rice.
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When I first learned how to make creamy pininyahang manok, it quickly became one of my family’s favorite comfort meals. The balance of sweet pineapple, tender chicken, and creamy sauce is something that always reminds me of home. This dish never fails to bring warmth to the table.
What is Creamy Pininyahang Manok?
Creamy Pininyahang Manok is a classic Filipino chicken stew simmered in pineapple juice and finished with creamy milk or creamer. The dish highlights the sweetness of pineapple blended with the savoriness of chicken and vegetables. The addition of creamer gives it a smooth, rich texture that makes it different from the traditional pininyahang manok cooked without dairy. This creamy version is especially popular for family gatherings because of its comforting taste and appealing presentation.
Ingredients for Creamy Pininyahang Manok
Chicken – cut into serving pieces; this is the main protein that absorbs the sweet and savory flavors of the sauce.
Canned pineapple chunks – add sweetness and a refreshing tropical flavor while providing the juice for simmering.
Potatoes – diced; provide body and heartiness to the stew.
Carrots – cut into wedges; bring color and natural sweetness.
Red bell pepper – sliced; adds vibrancy and a mild sweetness.
Green bell pepper – sliced; balances the sweetness with a fresh flavor.
Carnation Everyday Creamer – 200 ml; creates the creamy and rich sauce that makes this version special.
Tomatoes – chopped; add acidity to balance the creaminess.
Onion – thinly sliced; provides a savory aroma and base flavor.
Garlic – minced; enhances the overall taste of the dish.
Fish sauce and ground black pepper – used for seasoning to achieve the right balance of saltiness and spice.
Cooking oil – used for frying and sautéing the vegetables and chicken.
How to Cook Creamy Pininyahang Manok
Fry the vegetables: Heat oil in a pan. Fry the potatoes and carrots until they start to brown. Remove and set aside.
Sauté aromatics: Reduce the oil to 3 tablespoons. Sauté garlic, onion, and tomato until softened.
Brown the chicken: Add the chicken pieces and cook until they turn light brown.
Simmer with pineapple: Pour in the juice from the canned pineapple together with the pineapple chunks. Cover and simmer for 30 minutes. Add water if needed.
Add vegetables: Stir in the bell peppers, fried potatoes, and carrots. Let it simmer for 3 minutes.
Make it creamy: Season with fish sauce and ground black pepper. Pour in the Carnation Everyday Creamer. Stir and simmer for 2 minutes.
Tips in Cooking Creamy Pininyahang Manok
Frying the potatoes and carrots first keeps them from breaking apart during simmering.
Do not skip browning the chicken, as it enhances the flavor of the stew.
Add water gradually if the sauce reduces too much while simmering.
Use Carnation Everyday Creamer or Nestle products for the best texture and flavor.
Adjust the amount of pineapple juice depending on how sweet you want the sauce to be.
Best Ways to Enjoy Creamy Pininyahang Manok
This dish is best enjoyed hot, served with freshly steamed white rice. It also pairs well with garlic fried rice for breakfast leftovers. Because of its creamy sauce, it works well with crusty bread too, which you can use to soak up every bit of the flavorful sauce.
What Makes This Dish Stand Out
What makes creamy pininyahang manok stand out from the classic version is its smooth, velvety sauce. The pineapple alone gives a sweet and tangy taste, but when combined with creamer, it creates a unique flavor profile that is both savory and creamy. It is a great dish to prepare when you want something festive yet simple enough for everyday meals.
What to Have with It
Adobong Kangkong – A simple yet flavorful vegetable dish made with water spinach cooked in vinegar and soy sauce. It balances the richness of the main dish with its light and earthy taste.
Grilled Tuna Belly – Perfectly seasoned and smoky, this grilled seafood adds a savory depth and makes a hearty pairing.
Healthy Cucumber Salad – Refreshing and crisp, this salad brings a cool contrast to heavier meals while cleansing the palate.
Frequently Asked Questions
Can I use fresh pineapple instead of canned? Yes, you can use fresh pineapple. Just make sure to extract the juice and adjust the sweetness accordingly.
What can I substitute for Carnation Everyday Creamer? You can use all purpose cream or evaporated milk, but the taste and texture may vary.
Can I make this ahead of time? Yes. Cook it as usual, let it cool, and store it in the refrigerator. Reheat before serving.
Is it possible to make it spicier? Definitely. Add sliced chili peppers or a pinch of chili flakes while simmering.
Creamy Pininyahang Manok is one of those dishes that never fails to impress both family and guests. The sweetness of pineapple mixed with the creaminess of the sauce creates a hearty meal that truly embodies Filipino home cooking. Try this recipe in your kitchen, serve it with rice, and let it bring a taste of comfort to your table.
Did you make this? If you snap a photo, please be sure tag us on Instagram at @panlasangpinoy or hashtag #panlasangpinoy so we can see your creations!
Creamy Pininyahang Manok
Creamy Pininyahang Manok is tender chicken cooked with pineapple and vegetables in a rich, creamy sauce. This comforting Filipino dish is best served with rice.
Prep: 15 minutesminutes
Cook: 45 minutesminutes
Total: 1 hourhour
Instructions
Heat oil in a pan. Fry the potatoes and carrots until they start to brown. Remove and set aside.
2 medium potatoes, 2 medium carrots
Reduce the oil to 3 tablespoons. Sauté garlic, onion, and tomato until softened.
If you love easy recipes, then you will love this Hobo Stew. It’s super simple and a great hearty meal.
❤️WHY WE LOVE THIS RECIPE
We love the simplicity of this recipe and it reheats well too, so it’s perfect for a busy week when you need a quick and delicious meal. Make our Southern Fried Cornbread and you have a hearty meal your family will love. This dish reheats really well so we enjoy it for a few days. This dish is also wonderful for camping; you can make all of this over an open flame in an iron skillet or pot!
SWAPSOR ADDITIONS
You can easily use ground turkey in this recipe if you want to add a little more protein, or switch our the ground beef for pork sausage. You can also use any kind of baked beans; we like the maple flavor. You can add 1/3 cup ketchup or barbecue sauce, 2 to 3 tablespoons yellow mustard, you could use smoked sausage or pork sausage or even hot dogs instead of ground beef. If you like spicy, you could add whatever spices you like, hot sauce or cayenne.
This super simple dinner recipe is only 4 ingredients and a family favorite. Comes together quickly and absolutely delicious.
Prep Time 10 minutesmins
Cook Time 20 minutesmins
Total Time 30 minutesmins
Course Main Course
Cuisine American
1poundground beef
1cupchopped onion
128 ounce can Maple cured bacon baked beans, undrained (could use just about any kind of beans)
3 to 4medium potatoes
Boil the potatoes covered in water, remove, peel and chop or slice. I use red potatoes because they hold up well in a recipe.
In a skillet on top of the stove fry the hamburger and onion. Drain the hamburger. Combine ground beef, onion, beans, and cooked potatoes in a skillet, cover and simmer for about 20 minutes.
Optional ingredients: 1/3 cup ketchup or barbecue sauce, 2 to 3 tablespoons yellow mustard, you could use smoked sausage or pork sausage or even hot dogs instead of ground beef. If you like spicy, you could add whatever spices you like, hot sauce or cayenne.
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This one-pot, Oven Braised Beef Stew is filled with hunks of browned beef and vegetables like potatoes, carrots, mushrooms and green beans along with fresh herbs and garlic in a rich and deeply flavorful gravy. Yields 10 (1½-cup) servings.
Boy is it getting cold out side!
When the temperatures start to drop, I do not want to leave the house. I want to be holed up in comfy clothes with a good book or movie, endless cups of coffee and eating cozy comforting dishes like soup or stew.
This oven braised beef stew is easy, delicious and comforting. Beautifully browned beef with lots of veggies, herbs and garlic in a deeply rich and brown gravy, all made in one pot. Typically I serve this crusty sourdough bread, or with no-knead bread or a grilled cheese sandwich.
It’s just what you need during these cold weather months.
To Make This Braised Beef Stew You Will Need:
avocado oil – Or use any neutral oil made for high temperature cooking/roasting like extra light olive oil
bottom round roast – A lean cut of beef that is best for braising or cooking low and slow.
steak seasoning – I like Simply Organic Chophouse or Kinder’s steak seasoning.
dry red wine – Like malbec, merlot or pinot noir. Use a wine that you like to drink.
yellow onion – Adds a sweet and subtle onion flavor to the stew.
celery – Lends earthy flavor and delicious texture.
carrots – Adds color and subtle sweetness.
mushrooms – Add delicious earthy flavor and texture. Use baby Bella (cremini) or white button mushrooms.
russets potatoes – I like to use them because their starches help thicken the stew.
green beans – I like to use fresh, however frozen can be used as well.
garlic – Adds distinct punchy flavor.
thyme (fresh) – Lends an earthy, slightly minty and lemony flavor.
rosemary (fresh) – Adds a pine-like or woodsy flavor with notes of lemon, pepper and sage.
bay leaves – Adds a somewhat subtle minty or pine-y flavor with hints of black pepper.
beef stock – The base of the stew, use fat free homemade or high-quality store-bought stock.
tapioca flour (finely ground) – A great gluten-free thickener.
Worcestershire sauce – Adds some depth and flavor. Use homemade or store-bought.
kosher salt – This will draw out flavor of the vegetables and seasons the soup.
black pepper – Adds some subtle bite and flavor.
parsley leaves – Adds herbaceous freshness and a pop green – for garnish.
Prep The Beef:
Preheat your oven to 250℉ (or 120℃).
Then cube up a 2-1/2 to 3 pounds of a bottom round roast into roughly 1-1/2 inch pieces. I like to slice it into steaks, then cut each steak into long strips and then cube into pieces. Just like how I did it in this post. Personally, I like to cut my own stew meat because do you really know what cut of meat you’re getting in the pre-cut package labeled “stew meat”?
Next, add the cubed beef into a bowl and season with 2 generous tablespoons of steak seasoning. I like to use Kinder’s buttery steak seasoning (not sponsored).
Toss well to combine.
Heat 2 tablespoons avocado oil in a large 7-quart (or larger) dutch oven. Then work in batches, searing the meat on all sides until deep golden.
The rich color and deep flavor of this braised beef stew is because of the searing of the beef well.
Transfer the deeply caramelized meat to a clean plate and repeat with the remaining pieces. For me I did this in 3 batches total and it took me about 20-25 minutes.
Prep the Vegetables:
While the beef is searing, I prep the remaining vegetables. You will need 2 medium yellow onions (roughly chopped) , 4 short stalks of celery (sliced), 3 to 4 large carrots that have been cut into pieces and 2 medium russets (cut into 1-1/2 inch pieces).
You will also need 1 (8 ounce) package of cremini or white button mushrooms (cleaned and halved), 6 ounces fresh green beans (trimmed and cut in half ), 4 peeled and roughly chopped cloves fresh garlic.
Build The Stew:
Then reduce the heat to medium, and add in the onions and garlic. Stir and cook for 2 minutes.
Pour 1/2 cup dry red wine (I’m using pinot noir) into the pot and use a wooden spatula to scrape up the browned bits on the bottom of the pot.
Immediately tossing all the meat back in, along with any juices that accumulated on the plate. Next add in the onions, celery, carrots, mushrooms, potatoes and green beans. Then place 4 springs fresh thyme, 2 sprigs fresh rosemary and 2 bay leaves on top.
Quickly whisk together 1/4 cup of tapioca flour in with the 6 cups beef broth and 1 tablespoon Worcestershire.
NOTE: I can easily find tapioca flour and my local grocery store but if you’re having trouble finding it, I’ve linked it in the recipe printable.
Then pour it all into the pot.
Cover with a heavy lid and bring to a boil before sliding into your preheated oven for 2-1/2 to 3 hours.
Once the vegetables and meat are perfectly tender, remove the herb stems and bay leaves. At this point, if you find that the stew could use more broth, add it now and heat if necessary on the stove top.
I wish you could smell this!
Season with kosher salt and freshly ground black pepper to taste.
As you’d expect, this braised beef stew fills your home with the most intoxicating aroma. And on days when the weather chills you to the bone, this stew is a warm hug – thawing you from the inside out in the best way possible.
Ladle stew into bowls and top with freshly ground black pepper, minced parsley and serve with crusty sourdough bread.
How To Store Beef Stew:
Allow the beef stew to cool completely before storing in an air-tight container or containers and refrigerate.
How long Will Beef Stew Last In The Fridge?
If stored properly, beef stew should last for up to 3 to 4 days.
Can Beef Stew Be Frozen?
Yes! In fact, I like to use tapioca flour because it’s more stable when freezing and doesn’t cause watery separation when reheated.
How To Freeze Beef Stew:
Once the beef stew has cooled, transfer to freezer safe containers leaving 1/4 to 1/2-inch of space to allow for expansion when freezing. Reheat slowly on the stove top until hot.
Enjoy! And if you give this Oven Braised Beef Stew recipe a try, let me know! Snap a photo and tag me on twitter or instagram!
Yield: 10servings
Oven Braised Beef Stew
This one-pot, Oven Braised Beef Stew is filled with hunks of browned beef and vegetables like potatoes, carrots, mushrooms and green beans along with fresh herbs and garlic in a rich and deeply flavorful gravy. Yields 10 (1½-cup) servings.
Prep Time: 35 minutesmins
Cook Time: 4 hourshrs
Total Time: 4 hourshrs35 minutesmins
2 to 3tablespoonsavocado oil, or extra light olive oil
2½ to 3poundsbottom round roast, cut into 1½ inch pieces (see notes)
2(heaping) tablespoonssteak seasoning, I use Kinder’s Buttery Steak Seasoning
1/2cupdry red wine, like malbec, merlot or pinot noir
2mediumyellow onions, roughly chopped
4short stalkscelery, sliced
3 to 4carrots, roughly chopped
8ouncesmushrooms, cremini or white button, cleaned and cut in half
2mediumrusset potatoes, unpeeled, cut into 1½-inch pieces
Heat the oil in a 7-quart or larger dutch oven on medium high heat.
Meanwhile, add the beef to a bowl and toss with the steak seasoning. Work in batches searing the meat on all sides until deep golden brown, transferring it to a clean plate and repeating with the remaining pieces.
Reduce the heat under the dutch oven to medium-low and add in the onions and garlic. Stir and cook for 2 minutes. Pour in the wine and scrape up the brown bits on the bottom of the pan with a wooden spoon. Add the browned meat back in the pot along with any juices that accumulated, and the remaining vegetables and garlic, stirring to combine.
In a large liquid measuring cup, combine the beef stock, Worcestershire and tapioca. Pour the mixture into the pot, add in the bay leaf and lay the fresh herbs on top. Cover and increase the heat to high and bring it to a boil then slide the pot into your oven and braise for 2½ to 3 hours.
Once braised, remove pot from oven and uncover. At this point, if you find that the stew could use more broth, add it now and heat if necessary on the stove top.Remove the herbs and bay leaf and season with salt and pepper to taste.
Ladle stew into bowls and top with chopped fresh parsley and serve with crusty torn bread or a grilled cheese. sandwich.
See blog post for storing and freezing instructions.
Nutrition Disclaimer:All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on SimplyScratch.com should only be used as a general guideline. How to Cut A Roast Into Stew Meat:First slice it into steaks, then cut each steak into long strips and then cube into pieces.
This recipe was originally posted on December 12, 2016 and has been updated with clear and concise instructions, new photography and helpful information.
This “New American Heartland” fall chicken stew recipe is bulked up with quinoa and butternut squash. The dish is hearty and filling, and a perfect fall or winter dinner recipe.
When the cold weather sets in, I always want to make cozy, warm comfort food, but those are often not the most healthy recipes (i.e. beef stew, I love you forever, but you’re not healthy haha!). This seasonal dish is healthy, full of vegetables, protein and nutritious grains and it will warm you up from the inside out.
You’ve heard of kitchen sink cookies, and I seriously thought about naming this kitchen sink stew because you seriously add almost everything but the kitchen sink! Ha! But kitchen sink stew doesn’t sound appetizing at all. Here are the ingredients you will need:
Chicken Broth
Rotisserie Chicken: I like to use rotisserie chicken just to keep things quick and simple, but you can definitely cook your own chicken if you want. Grilled chicken breasts or left over roasted chicken would work great. I prefer to include for chicken breast and chicken thigh meat if I can for the most flavor.
Vegetables and Herbs: Butternut Squash, Yellow Onion, Diced Tomatoes, Kale, and Flat-Leaf Parsley
Flavor, Seasonings & Spices: Garlic, Kosher Salt, Dried Oregano, Ground Cumin, Nutmeg, Orange Zest and Black Pepper
The measurements for all the ingredients can be found in the recipe card down below. Keep scrolling for all the details!
Substitutions and Variations
One of the things I love about stew recipes is how customizable they are! This recipe is perfect for adding to or swapping out. Here are a few ideas:
You can add cubed potatoes (red potatoes or yukon gold) or sweet potatoes or swap them for the butternut squash.
Use couscous or orzo instead of the quinoa.
If you aren’t a kale fan, try spinach instead!
Of course the veggies are totally up to you – peas, carrots, celery, etc.
If you want to make this stew vegetarian, omit the chicken and use vegetable broth instead of chicken stock.
How to Make This Chicken Stew Recipe
To get the depth of flavor you crave in a good stew, it takes a couple of steps starting with roasting the butternut squash. You also want to caramelize the onions a little bit and then let everything simmer so the flavors can come together. Here are the basic steps:
Roast: Toss the butternut squash with olive oil, salt and pepper and roast at 400 degrees F until it’s tender. Remove half of the squash and set it aside and then roast the remaining squash until super tender. Mash this squash with a fork.
Sauté: Heat a large dutch oven over medium heat and add olive oil. Sauté the onion until translucent. Add the garlic and all the seasonings and spices. Stir until bloomed.
Combine: Add the tomatoes, butternut squash pieces and mashed butternut until combined. Stir in the chicken broth, quinoa and kale.
Simmer: Bring everything to a light boil and then reduce the heat to a simmer until the quinoa turns translucent.
Stir: Add in the chicken, orange zest and pepper and simmer for another 5 minutes. Stir in the parsley and serve in large soup bowls.
Keep scrolling down to the recipe card for a complete look at the whole recipe.
How to Make Chicken Stew Thicker?
If your stew ends up more like soup and you want that thick, gravy-like stew consistency, there are a few options to thicken it up. For this particular recipe, the mashed butternut squash will be key to getting it thick. Have you tried our classic butternut squash soup? We use the same technique in that recipe too.
Another option for thickening it is to mix equal parts flour and fat (i.e. a roux), usually butter, and whisking it in.
You can also make a slurry by mixing equal parts cornstarch and cold water and whisking it in to a hot stew until the desired thickness.
I have recently become obsessed with Cornaby’s products, especially their EZ Gel, for thickening. You can follow the instructions on the bag, but basically you just sprinkle in the gel and let it do its thing. If I was going to choose between all these options (aside from just using the mashed butternut), I would go with EZ Gel.
Can I Make This Soup in a Slow Cooker? Instant Pot?
For the slow cooker, you would have to cook everything first (roast the butternut squash, sauté the onions, etc.) so it kind of defeats the purpose of using a slow cooker.
For the Instant Pot, you would want to cook the butternut in the oven first to get that rich roasted flavor. If you wanted to strictly use the pressure cooker, add a cup of water and then put the cubed butternut squash in a basket and cook for 4 min on high. Drain and remove. You’ll be missing that delicious roasted flavor though. Then sauté everything in batches. Then add everything back to the Instant Pot and cook for 5-7 minutes and then do a natural release.
What to Eat with Fall Chicken Stew
When I eat stew, there must be a delicious bread to dip in it! It’s an absolute must! Here are some ideas for breads:
Storage Tips
This chicken stew will store well in an airtight container in the fridge to up to 5 days.
This stew freezes extremely well. Place it in a freezer-safe container or ziploc bag and place it in the freezer. It will keep for up to 3 months. Let it thaw on the counter or in the refrigerator and reheat.
To reheat the stew, you can use the microwave of the stove top. If I’m just heating up a quick bowl for myself, I’ll zap it in the microwave. If I’m reheating multiple servings, I’ll warm it up in a large saucepan until heated through.
Need a warm, comforting meal to get you through the cold winter months? This hearty autumn chicken stew recipe is packed with flavor and nutritious ingredients that will leave you feeling satisfied and cozy.
More Chicken Soups and Stew Recipes:
Servings: 8
Prep Time: 25 minutesmins
Cook Time: 50 minutesmins
Total Time: 1 hourhr15 minutesmins
Description
This “New American Heartland” fall chicken stew recipe is bulked up with quinoa and butternut squash. The dish is hearty and filling, and a perfect fall or winter dinner recipe.
3CupsButternut Squash, peeled, seeded & chopped into ½-inch pieces, about 1.5 pounds
3 ½CupsChicken Broth, low sodium
1 ½PoundsRotisserie Chicken, chopped
1TablespoonOlive Oil
1Yellow Onion, medium, finely chopped
1teaspoonKosher Salt
4ClovesGarlic, minced
1 ½teaspoonsDried Oregano
1/2teaspoonGround Cumin
1/4teaspoonNutmeg
1CanDiced Tomatoes, 14oz, petite diced
2/3CupQuinoa, uncooked
1teaspoonOrange Zest
1CupKale, chopped, *optional
Freshly Ground Black Pepper, to taste
1/4CupFlat-Leaf Parsley, fresh, minced
Toss the butternut squash with olive oil, salt and pepper and bake at 400 until barely tender, about 15 minutes. Remove half of the squash pieces and set aside.
