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.