Lechon manok sa kawali is a simple lechon manok recipe without roasting it in the oven or charcoal because you are only using an ordinary wok or cooking pot. The chicken is also stuffed with onion, garlic and lemon grass to make it savory. I think this is also called roasted chicken in a pot in some recipes.
The heated empty pot or wok will serve as an oven for roasting the chicken but you have to line it with banana leaves to avoid burning the skin of the chicken that touches the pot. The banana leaves will also add a distinctive flavor to the roasted chicken compared to using aluminum foil, but just in case banana leaves are not available, I think aluminum foil will suffice.
Lechon Manok sa Kawali: A Delicious Shortcut to a Classic Filipino Favorite
There are certain dishes that instantly remind me of weekends in the province, where the air smells like roasted meat, smoke, and freshly cut banana leaves. One of those dishes is lechon manok sa kawali, a clever hack my Tita Menchie taught me when I was just learning how to cook. She always said, “You don’t need a fancy oven or a whole roasting pit to make good lechon manok — all you need is a sturdy kawali, banana leaves, and a bit of patience.”
My aunt learned this method from her neighbor, Aling Norma, who was known in our barangay for making the crispiest roasted chicken — without ever using an oven. It was one of those neighborhood secrets passed down from kitchen to kitchen, the kind that tastes even better because it comes with stories.
What is Lechon Manok sa Kawali?
At its core, lechon manok sa kawali is a simplified version of the well-loved lechon manok, but instead of roasting the chicken over coals, we use an ordinary wok or deep cooking pot. It’s a technique born out of practicality — perfect for home cooks who don’t have access to outdoor grills or ovens.
Instead of the open flame’s smoky kiss, the chicken absorbs flavors from the aromatic stuffing tucked inside — garlic, onions, and tangy lemongrass — plus the subtle grassy sweetness of the banana leaves lining the pot.
Why Banana Leaves Make All the Difference
If you ask my Lola Sabel, she will insist that the banana leaves are non-negotiable. Not only do they prevent the chicken’s delicate skin from sticking and burning at the bottom of the pot, but they also lend a distinctly earthy aroma you just can’t get from aluminum foil. There’s something about that gentle infusion of fragrance — the same scent that wafts through backyard fiestas and town fiestas where whole lechon baboy slowly turns over open flames.
Of course, if banana leaves are hard to find, aluminum foil will work, but you’ll be missing that unmistakable tropical flair that makes this dish feel like home.
How to Cook Lechon Manok sa Kawali (Even if You’re a Beginner)
When my cousin Jun-Jun first tried making lechon manok sa kawali, he thought it was as simple as throwing a whole chicken in a pot and waiting for it to cook. He quickly found out that like all traditional Filipino dishes, the magic is in the “tiyaga” — the patience and attention to detail that every home cook brings to the kitchen.
First, the chicken is rubbed generously with salt and pepper — inside and out — to season every nook and cranny. This ensures every bite is flavorful, not just the surface. Next comes the stuffing — a fragrant mix of garlic, onions, bay leaves, and a knotted bundle of lemongrass. These ingredients do more than just perfume the meat; they infuse moisture and flavor deep into the bird as it cooks slowly in its own juices.
Once the chicken is prepped, the real trick is in the layering. The wok is lightly brushed with oil, lined with banana leaves, and the chicken is placed breast-side down to ensure the meatiest part cooks thoroughly. Covered with more banana leaves and sealed with the wok lid, the whole pot becomes a mini-oven, trapping heat and moisture to mimic that signature lechon roast.
Slow Cooking for Perfect Flavor
This isn’t a dish you rush. The chicken needs at least an hour on low heat to gently cook through without burning. Halfway through, it’s carefully flipped over — another reminder that good cooking needs your attention, not just your timer.
That slow, steady heat renders the skin golden and crisp while keeping the meat tender and juicy. This technique works because the banana leaves create a gentle barrier, preventing scorching while still allowing the dry heat to circulate. It’s a smart, low-tech solution that proves Filipino home cooks are masters of creative problem-solving in the kitchen.
A Little History Behind Lechon Manok
Before modern rotisseries lined the streets of Metro Manila, roasted chicken was a festive dish reserved for special occasions. Families would roast whole chickens over makeshift grills, hand-turning the skewers to ensure even browning. The scent of marinated meat, dripping fat, and crackling skin would fill the air — a signal to neighbors that a celebration was underway.
When urban life made outdoor grilling less practical, home cooks like my Tita Menchie found ways to adapt. The stovetop version, now known as lechon manok sa kawali, became popular in small kitchens across the country. It’s proof that the heart of Filipino cooking isn’t the equipment — it’s the resourcefulness and creativity that turns any ordinary meal into something special.
Serving and Enjoying Your Lechon Manok sa Kawali
Once the chicken is fully cooked and beautifully browned, it’s time to serve. My family loves pairing it with a simple sawsawan of lechon sauce or spicy vinegar, plus heaps of steaming white rice. For special occasions, we’ll add ensaladang talong on the side — smoky grilled eggplant salad — to balance the richness of the chicken.
And just like that, with nothing but a kawali and a bit of imagination, you have a dish that brings back the flavors of backyard feasts, family gatherings, and long Sundays spent around the table. Whether you’re a seasoned cook or a beginner still finding your rhythm, it is proof that the best recipes are the ones that feel like home.
Lechon Manok sa Kawali (Roasted Chicken in a Pot)
Ingredients
- 1 & 1/2 kilo whole dressed chicken
- 2 Tbsp. coarse salt
- 1 tsp. ground black peppercorns
- banana leaves for lining the pot
- 4 pcs laurel leaves
- 1 head garlic crushed
- 3 pcs red onions chopped
- 6 stems lemon grass tanglad
Instructions
How to Cook Lechon Manok sa Kawali:
- Mix the salt and pepper in a small bowl and rub it on the skin and in the inside of the dressed chicken.
- Mix the garlic, onions, laurel leaves in small bowl and stuff it inside the chicken. Tie the lemon grass into a knot and stuff it inside the chicken.
- Prepare a medium size wok that will fit the whole chicken and brush it with a little cooking oil. Then line it with banana leaves. Place the chicken breast side down on the wok. Cover with some banana leaves and cover with the lid of the wok.
- Light up the stove in a low flame and cook for about one hour. Uncover and turn it upside down, cover with banana leaves and the lid then cook it again for another 30 minutes.
- Remove from the wok after cooking and transfer to a serving platter. Serve with your favorite lechon sauce.
Video
Notes
Cooking Tips:
Use Banana Leaves for Extra Flavor and Protection
Banana leaves are not just for preventing the chicken skin from sticking to the pot — they also add a subtle earthy aroma that enhances the overall flavor of the dish. As the leaves heat up, they release a gentle fragrance that seeps into the chicken, giving it that authentic probinsya-style roasted taste. Plus, they act as a natural buffer, helping to cook the chicken evenly without burning the skin.Stuff the Chicken Generously for More Flavorful Meat
Don’t skimp on the stuffing because it’s the secret to juicy, flavorful lechon manok. The combination of onions, garlic, bay leaves, and lemongrass infuses the chicken from the inside out, making every bite fragrant and delicious. As the chicken cooks, the steam from the aromatic stuffing keeps the meat moist while layering in complex flavors.Cook on Low Heat for Tender and Evenly Cooked Chicken
Patience is key when cooking lechon manok in a kawali — a low, steady flame allows the chicken to cook through without drying out. Slow cooking helps the skin render gradually, resulting in a beautiful golden color without scorching. This gentle method also allows the chicken to soak up all the flavors from the banana leaves and stuffing, making each bite worth the wait.
