• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Mikha Eats
  • Recipe Index
  • Summer Recipes
  • Subscribe
  • Contact
  • About
  • YouTube
  • Pinterest
  • Instagram
  • TikTok
menu icon
go to homepage
  • All Recipes
  • Picnic
  • About
  • Resources
  • Subscribe
    • Instagram
    • Pinterest
    • TikTok
    • YouTube
  • subscribe
    search icon
    Homepage link
    • All Recipes
    • Picnic
    • About
    • Resources
    • Subscribe
    • Instagram
    • Pinterest
    • TikTok
    • YouTube
  • ×
    • Chicken Adobo in a black pan topped with green onions and black peppercorns.
      Adobong Manok | Easy Chicken Adobo Recipe
    • Black pan full of garlic noodles topped with grated cheese and green onions.
      Best Asian Garlic Noodles Recipe
    • White bowl and silver spoon with rice and tomato egg stir-fry topped with green onions.
      Easy Chinese Egg Tomato Stir Fry Recipe
    • Panful of Rabokki with ramen noodles, rice cakes, and hard-boiled eggs.
      Rabokki | Tteokbokki Ramen
    • Glossy udon noodles coated in soy-based sauce with steak & veggies.
      Easy Beef Yaki Udon Noodle Recipe
    • Hand pouring matcha into a glass mason jar of strawberry matcha latte on a wood plate.
      Strawberry Matcha Latte Recipe
    • Silver spoon drizzling teriyaki sauce on rice plate of chicken and broccoli.
      Easy Teriyaki Chicken Recipe
    • Silver spoon drizzling on nuoc cham sauce over lemongrass chicken rice bowl with cucumbers & carrots.
      Vietnamese Lemongrass Chicken Thighs Recipe
    • Slice of mango float on a white & browned rimmed plate with a silver spoon.
      Filipino Mango Graham Float
    • Miso salmon on a bed of white rice and steamed spinach in a black bowl.
      Air Fryer Miso-Glazed Salmon
    • Two glasses of avocado smoothie with gold wide straws on a wooden plate in the kitchen.
      Vietnamese Avocado Smoothie - Sinh To Bo
    • White oval plate with Kalbi topped with sesame seeds & green onions on a white table.
      Korean Marinated Flanken Short Ribs - Kalbi
    Home Âť Recipes Âť One-Pot Dinners

    Sinigang Na Manok (with Chicken)

    Published: Sep 28, 2022 ¡ Modified: Mar 23, 2023 by Mikha S. ¡ This post may contain affiliate links

    Sharing is caring!

    11 shares
    • Facebook
    • Twitter
    • Email
    • WhatsApp
    Jump to Recipe Print Recipe

    Get warm and cozy with a heartwarming bowl of one of the top-rated soups! Sinigang with Chicken, or Sinigang Na Manok, is a super easy Filipino soup known for its tamarind broth that creates a refreshing yet hearty dish that feeds the soul.

    Ladle full of Chicken Sinigang above the top.

    Sinigang is a loved Filipino dish, so much so that it even took the number 1 spot as Best Soup in the World in 2021. It's perfect for cold weather (but I also can't deny enjoying it in the summer when I need something comforting and nostalgic!).

    This version includes using tamarind paste, which is unbelievably easy to make for complete control of flavor. Easily adjust the sourness, saltiness, and know exactly what's going into your soup. Plus it's healthier than using seasoning packets.

    Yes, the seasoning packets are super convenient in a hurry (trust me, I use them too. Like in my Miso Salmon Sinigang recipe), but the downfall is that if you like your soup extra sour (SO good!), then you typically risk a saltier soup too because the seasoning packets can be pretty salty.

    Luckily, making the tamarind paste is super simple and you'll have options on how to make the best soup ever!

    Jump to:
    • 🥘 Ingredients
    • 🔪 Directions
    • 📖 Variations & Substitutions
    • ⏲️ Storage
    • 👩🏽‍🍳 Key Tips
    • 💭 FAQ's
    • 🥗 More Filipino Recipes You'll Love
    • 🧾 Sinigang Na Manok (with Chicken) Recipe
    • ⭐ Comments

    🥘 Ingredients

    Ingredients for chicken sinigang.
    • Chicken: I'm using chicken wings and drummettes for this recipe because it cooks very quickly. Chicken thigh and breast will work as well, just keep in mind that it'll take longer to cook, especially with bone-in.
    • Chicken Stock: Water is commonly used in Sinigang to make the broth, however, I like using chicken stock as an easy way to pack in more flavor! I also recommend using low-sodium so you have more control of the salt. If you only have regular stock, slowly add fish sauce and salt as needed.
    • Tamarind Paste: This is what gives the Chicken Sinigang that signature sour taste! Fresh tamarind is hard to come by in Las Vegas (go figure *shrug* haha), so tamarind paste it is! You can also swap it for a Sinigang seasoning packet, but don't forget to check the "Variations & Substitutions" section first for important notes!
    • Vegetables:
      • Onions and tomatoes are an absolute must for Sinigang since it's used to develop flavors in the broth.
      • String beans, baby bok choy, and taro, or gabi, are a couple of my favorite veggies and are easy to find at local Asian markets, but this is customizable to your preference! Again, don't forget to check the "Variations & Substitutions" section 🙂

    🔪 Directions

    Learning how to make Sinigang with Chicken is really simple. We'll make a quick tamarind paste that'll give the soup that signature lip-puckering sour taste, then the delicious cozy soup itself!

    Make Tamarind Paste

    Making tamarind paste may sound complicated, but trust me, it's super easy!

    Start by gently separating the tamarind concentrate into smaller chunks then soak it in hot water for about 30 minutes to soften.

    Use a fork to smash and loosen up any remaining tamarind bits from the fibers, then pour it through a sieve. You can pour more water on top of the tamarind and press smash it through with a fork to help filter more of the paste.

    Then voila! You have your tamarind paste!

    Soaking tamarind concentrate in bowl of hot water.

    Soak tamarind concentrate in hot water for 30 minutes.

    Tamarind paste being pushed through seive.

    Push through a strainer, pouring on extra water to drain through more paste.

    Sear Chicken

    Develop deeper flavors right from the start of your Sinigang na Manok. Season and sear the chicken skin-side down in a large pot on medium-high heat until golden. It doesn't need to be fully cooked through at this point since it'll finish cooking in the broth.

    Also, remember not to overcrowd the pan, otherwise, your chicken will steam instead of sear and the extra flavor is in the browning! Once evenly golden, but still not cooked through, remove the chicken and set aside.

    Make Broth

    Add a little more oil to the pot, then saute onions and tomatoes until they begin to turn tender. Pour in the chicken stock and add the chicken back in.

    Cover and bring to a boil, then reduce the heat to medium-low. Cook for about 10 minutes, or until the chicken is cooked through.

    Tomatoes & onions tender in pot.

    Saute tomatoes, onion, & salt until tender.

    Close-up of chicken drumette in pot of sinigang broth.

    Add low-sodium chicken broth, seared chicken, cover, & cook chicken through.

    Season & Cook Veggies

    Now for the key ingredient - tamarind paste! Add in the tamarind paste and fish sauce, then stir and taste. If you like your Chicken Sinigang sourer, add more tamarind paste. If you want it saltier, add more fish sauce and/or salt.

    Add the taro slices and string beans, then cook for a couple of minutes, or until tender but still crisp. Turn off the heat, add the baby bok choy, then stir it in the broth until the leaves are tender and wilted.

    Serve your Chicken Sinigang with hot fluffy rice and enjoy!

    Tamarind paste, string beans, & taro in pot of sinigang.

    Season with tamarind paste, fish sauce, & salt. Stir in taro (gabi) & string beans until tender but still crisp.

    Close-up of chicken wing in sinigang pot.

    Turn off heat then stir in baby bok choy until tender & wilted.

    📖 Variations & Substitutions

    This Sinigang na Manok is super versatile - that's why it's really easy to find so many variations of Sinigang! Here are a few ways you can switch up your soup:

    • Sinigang Seasoning Packets: Instead of using tamarind paste, you can swap it out with Sinigang seasoning mix, which is super popular and easy to find at local Asian markets. Keep in mind, the level of salt varies from brands, so season, taste, then add fish sauce if needed.
    • Protein:
      • Seared salmon belly/fillets
      • Pork ribs, belly, or shoulder
      • Beef ribs or chuck
    • Vegetables:
      • Eggplant
      • Okra
      • Spinach
      • Kangkong (water spinach)
      • Chilies (finger, jalapeno, or other hot chilies)
      • White radish

    ⏲️ Storage

    Store any leftover Sinigang Na Manok in an airtight container in the fridge for up to 5 days.

    👩🏽‍🍳 Key Tips

    • Save Time Making Tamarind Paste: Make the most of your time by first soaking the tamarind concentrate while you prep all of your veggies and chicken. You could even make the taramind paste days ahead of time and store it in the fridge until you're ready to use it.
    • Best Browning Tips: Moisture is the enemy of browning, so make sure to pat dry the chicken thoroughly before seasoning. Work in batches in the pot, if needed, otherwise your chicken will steam instead of brown. A good rule of thumb is that you should be able to easily see the bottom of the pot.
    • Various Cooking Times for Veggies: If you decide to swap out / add in other veggies, cook them in stages. Start with the vegetables that take the longest to cook, then the fastest cooking time (such as leafy vegetables).
    • Chunky Tomatoes: If you like your Sinigang with more tomato chunks instead of it all dissolved into the broth, you can saute half of the tomato initially, then add the remaining half with the taro and string beans.
    Bowl of chicken sinigang in a bowl of rice.

    💭 FAQ's

    What does Sinigang consist of?

    Singang is a traditional Filipino soup iconic for its sour tamarind broth. It's cooked with protein, such as salmon, chicken, beef, or pork, and a variety of veggies. And, of course, it wouldn't be complete without a bowl of hot steamy rice!

    What does Sinigang taste like?

    It's savory because of the chicken and veggies, but what makes it unique is the sourness that comes from the tamarind.

    🥗 More Filipino Recipes You'll Love

    • Chicken Adobo in a black pan topped with green onions and black peppercorns.
      Adobong Manok | Easy Chicken Adobo Recipe
    • Gold spoon with bowl of chicken arroz caldo on white marble table.
      Arroz Caldo
    • Ginitaang Laing with rice and chili vinegar.
      Ginataang Laing Recipe
    • Puto with slices of cheese on top lined up on a banana leaf.
      Puto (Filipino Steamed Rice Cakes)

    Let's Get Cooking!

    Subscribe to my Goody-Packed Newsletters stuffed with time-saving tips, game-changing cooking tools, & first access to new recipes that makes life easier & more delicious! Get them straight to your inbox so you never go hangry 😉

    For drool-worthy step-by-step videos, follow along @MikhaEats on Instagram & Tiktok - and don't forget to tag @MikhaEats for a chance to be featured!

    Close-up of ladle of chicken sinigang above the pot.

    🧾 Sinigang Na Manok (with Chicken) Recipe

    Author: Mikha S.
    Course: Main Course, Soup
    Cuisine: Asian, Filipino
    Make comfort in a bowl in just 30 minutes! This Chicken Sinigang, or Sinigang Na Manok, is a classic Filipino dish that's heartwarming and unbelievably easy to put together. Get the simple tips on how to making a quick tamarind paste that gives you complete control over delicious flavors of the dish!
    5 from 2 votes
    Print Recipe Pin Recipe Save Recipe Saved!
    Prep Time: 10 minutes mins
    Cook Time: 20 minutes mins
    Soaking Time (Inactive): 30 minutes mins
    Total Time: 30 minutes mins
    Servings: 4 servings
    Calories: 426 kcal

    Ingredients
      

    Tamarind Paste

    • 4 ounces tamarind pulp broken into chunks
    • 8 ounces boiling water

    Ingredients

    • 1 ½ pounds chicken wings/drummettes pat dry
    • 2 teaspoon salt divided
    • ½ large onion diced
    • 3 roma tomatoes diced
    • 4 cups low-sodium chicken broth or water
    • ⅔ cup tamarind paste (from recipe above) plus more if you like it extra sour
    • ⅓ cup fish sauce
    • 1 cup string beans cut in 3-inch pieces
    • 1 cup taro sliced
    • 3 cups baby bok choy leaves separated
    • Fresh cracked pepper to taste

    Instructions
     

    Make Tamarind Paste

    • In a heat-proof bowl, combine the tamarind pulp and boiling water. Use a fork to gently mash the tamarind pulp. Allow to soak for at least 30 minutes.
    • Use a fork to smash and loosen any remaining tamarind the fibers. Pour the tamarind paste through a sieve, using a spatula to help push it through. You can pour more water on the tamarind to help extract more of it, if needed. Set tamarind paste aside.

    Make Sinigang

    • Season the chicken with fresh cracked pepper and ½ teaspoon of salt.
    • Heat a large pot on medium-high heat, then add about a tablespoon of oil. Add the chicken, working in batches if needed to avoid overcrowding. Sear the chicken until golden - they don’t need to be cooked through since it’ll finish in the broth. Once browned, remove chicken and set aside.
    • In the same pot, add onions, tomatoes, and ½ teaspoon of salt, then saute until they begin to soften.
    • Pour in the low-sodium chicken stock and add the chicken back in. Cover and bring to a boil, then reduce the heat to medium-low and cook until the chicken is cooked through, about 10 minutes depending on the size of the chicken.
    • Increase the heat to medium-high, then add in the tamarind paste, fish sauce, remaining 1 teaspoon of salt, and fresh cracked black pepper. Stir and taste. Feel free to add more tamarind paste if you like it more sour or fish sauce or salt if you’d like it saltier.
    • Add the taro and string beans. Stir and allow to cook for a couple of minutes, or until tender to still crisp. Turn off the heat then add the baby bok choy leaves. Stir into the soup until they’re wilted. Serve with hot steamy rice and enjoy!
    Last Step: Please tap to leave a rating & comment sharing how you liked the recipe! This helps us create high-quality content for you & a food-loving community where we can all learn from each other 🙂

    Notes

    • Tamarind Pulp: Find it easily at Asian grocery stores or use a Sinigang seasoning mix. Adjust fish sauce and salt accordingly, as the packets can be quite salty.
    • Chicken: Thighs and breasts work great, but bone-in cuts may take longer to cook.
    • Low-Sodium Chicken Broth: Water is common, but I prefer low-sodium chicken broth for more flavor. Control saltiness with low-sodium broth or slowly add fish sauce and salt to regular broth.
    • Key Tips:
      • Time-Saving Tamarind Paste: Soak tamarind concentrate while prepping veggies and chicken. Make ahead and refrigerate if desired.
      • Browning Tricks: Dry chicken thoroughly, work in batches to avoid steaming. Bottom of the pot should be visible for good browning.
      • Varying Veggie Cooking Times: Cook different veggies separately, starting with longer cooking ones, then add fast-cooking options.
      • Chunky Tomatoes: SautĂŠ half the tomatoes, then add remaining half with taro and string beans for more tomato chunks.
    • Storage: Keep leftovers in airtight containers in the fridge for up to 5 days.

    Nutrition

    Serving: 250gCalories: 426kcalCarbohydrates: 47gProtein: 26gFat: 17gSaturated Fat: 5gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gTrans Fat: 0.2gCholesterol: 71mgSodium: 1555mgPotassium: 899mgFiber: 6gSugar: 23gVitamin A: 8256IUVitamin C: 88mgCalcium: 280mgIron: 4mg

    Exact calculations may vary. For the most accurate nutritional information, use your preferred nutrition calculator, actual ingredients, and quantities used for the recipe. Please consult with your physician or registered dietitian if more precise nutrition calculations are needed for health reasons.

    Mikha using chopsticks to eat a bowl of noodles.

    HEY, I'M MIKHA!

    ...A fellow food lover who believes anyone can whip up a delicious meal - no matter your skill level! These quick & easy Asian recipes will help you transform simple ingredients into a drool-worthy meal for you & the people you love most - without spending all day in the kitchen.

    Now come on - Grab a seat & let's eat!

    • YouTube
    • Instagram
    • TikTok
    • Pinterest

    More About Me →

    Fresh Hot Bites!

    • Peanut noodles in a white bowl with chopsticks and topped with green onions and crushed peanuts.
      Spicy Peanut Sauce Noodles
    • Silver spoon scooping chili oil with bits of garlic and chili from pan.
      Homemade Garlic Chili Oil Recipe
    • Square plate of miso mushrooms garnished with chopped chives.
      Miso Mushrooms (with Soy Sauce)
    • Chopsticks holding a piece of spicy garlic edamame.
      Spicy Edamame with Garlic

    ⭐ Comments

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Mikha eating spicy noodles from a bowl.

    HEY FRIEND, I'M MIKHA!

    ...A fellow food lover who believes anyone can whip up a delicious meal - no matter your skill level! These quick & easy Asian recipes will help you transform simple ingredients into a drool-worthy meal for you & the people you love most - without spending all day in the kitchen.

    Now come on - Grab a seat & let's eat!

    More About Me →

    Follow for More
    Drool-Worthy Content!

    YouTube
    Pinterest
    TikTok
    Instagram

    Picnic & Grill

    • White oval plate with Kalbi topped with sesame seeds & green onions on a white table.
      Korean Marinated Flanken Short Ribs - Kalbi
    • Vermicelli bowl with lemongrass chicken and other toppings and nuoc cham on the side.
      Vietnamese Vermicelli Rice Noodle Salad with Chicken
    • Picking up Vietnamese shrimp summer roll.
      Vietnamese Shrimp Salad Rolls with Peanut Sauce
    • Chicken satay skewers on a blue plate with cucumber slices and peanut sauce.
      Easy Chicken Satay Recipe
    • Ribs slathered in bbq sauce on a parchment-lined baking tray.
      Gochujang Ribs
    • Charred shishito peppers with thin lemon slices on a white plate.
      Charred Shishito Peppers

    Popular Recipes

    • Eggplant tofu stir-fry topped with sesame seeds & green onions in a white bowl.
      Stir Fry Eggplant Tofu
    • Closeup of Hawaiian garlic shrimp with rice.
      BEST Hawaiian Garlic Shrimp Recipe
    • Lifting chili oil garlic noodles with chopsticks.
      EASIEST Chili Oil Garlic Noodles
    • Holding two halves of Japanese egg salad sandwiches with chives sprinkled on top.
      Japanese Egg Salad Sandwich (Tamago Sando)
    • Baking pan of sushi bake with green onions and nori.
      Immitation Crab Sushi Bake
    • Chopsticks holding a piece of spicy garlic edamame.
      Spicy Edamame with Garlic

    Footer

    ↑ back to top

    Quick Links

    Explore Recipes

    Shop Kitchen Essentials

    About Mikha

    Privacy Policy

    Accessibility Statement

    Keep in Touch!

    Get in Touch!

    Subscribe

    Pinterest

    Instagram

    Tiktok

    Mikha Eats is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.

    Copyright Š 2022 MIKHA EATS