Tiniim na Manok is super 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!
I love to cook, but I am also as lazy as you can make them. If I can have a meal ready in as few steps as possible, I’m all for it.
This tiniim na manok, for instance, is a regular on our dinner rotation. It’s such an easy dish to make yet packs tons of flavor.
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 wherein whole chicken is simmered in pineapple juice and soy sauce mixture to infuse with flavor.
Once the meat is cooked, the braising liquid is then strained and thickened with a cornstarch slurry to spoon on the chicken as gravy or to serve on the side as a dipping sauce.
Tips on How to Make Tiniim na Manok
- To truss or not to truss? That is up to you. Trussing the chicken will help it hold shape, cook evenly, and make it easier to maneuver out of the pot. But if you don’t have the time or the energy to wrangle a bird, just rinse, pat it dry, and plop in the liquid without tying and binding. It won’t be as pretty but it’ll still be as tasty.
- Use a tall pot inside of a wide pan so you’ll use less marinade to cover the chicken during cooking. If the chicken is not fully submerged in the liquid, invert halfway through cooking to evenly infuse both sides with flavor.
- For best results, cook the chicken low and slow. The heat should not be more than a simmer.
- To add a rich, savory taste, stir in half a cup of liver spread to the gravy.
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.
Looking for more delicious chicken recipes? This pinaupong manok is moist, tender and delicious to the bone!
Tiniim na Manok
- 1 whole (about 4 to 5 pounds) chicken
- 3 cups pineapple juice
- 1/2 cup soy sauce
- 1/4 cup brown sugar
- 1/2 cup pineapple tidbits
- 2 shallots, peeled and minced
- 4 cloves garlic, peeled and minced
- 1 thumb-size ginger, peeled and sliced thinly
- 1 tablespoon salt
- 1 teaspoon peppercorns
- 1/4 cup cornstarch
- 1/4 cup water
- Rinse chicken, drain well, and pat dry.
- 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.
- Add chicken. Lower heat, cover and simmer for about 20 to 30 minutes. Carefully invert chicken (if not fully submerged in the liquid) and continue to cook for another 10 minutes or until chicken is cooked through and thermometer in the thickest part of the chicken reads 165 F.
- Gently remove chicken from the pot, place on a serving platter, and keep warm. You can chop chicken into serving pieces if you like. Garnish platter with additional pineapple tidbits if desired.
- In a colander, strain marinade mixture and discard aromatics. Return liquid back to the pot and bring to a boil.
- In a small bowl, combine cornstarch and water until smooth. Slowly add the cornstarch slurry to the liquid, whisking vigorously to prevent lumps. Continue to cook for about 1 to 2 minutes or until sauce is thickened.
- Pour half of the sauce over chicken and place remaining half in a bowl to serve as a dipping sauce. Serve hot.