🧾 Sinigang Na Manok (with Chicken) Recipe
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!
Servings: 4 servings
Calories: 426kcal
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
- â…” cup tamarind paste (from recipe above) plus more if you like it extra sour
- 1/3 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!
Video
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: Sauté 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: 250g | Calories: 426kcal | Carbohydrates: 47g | Protein: 26g | Fat: 17g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.2g | Cholesterol: 71mg | Sodium: 1555mg | Potassium: 899mg | Fiber: 6g | Sugar: 23g | Vitamin A: 8256IU | Vitamin C: 88mg | Calcium: 280mg | Iron: 4mg