Kinamatisang manok is a chicken stew dish with generous amount of fresh tomatoes. It has a counterpart called kinamatisang baboy and the main ingredient used is pork instead of chicken. With minimal ingredients and a shorter cooking time, this dish is perfect for those seeking a quick, yet satisfying meal.
Kinamatisang Manok: A Taste of Home in Every Bowl
There’s something about simple dishes that bring back the warmest memories. Whenever I make kinamatisang manok, it’s like opening a window into my childhood in Batangas. I can still picture my Lola Cely standing by her worn-out wooden stove, her hands skillfully tossing tomatoes into the pot while her fragrant chicken stew slowly simmered.
What is Kinamatisang Manok
This humble dish is a home cook’s best friend — no fancy ingredients, no complicated steps, just a comforting stew made with fresh tomatoes and tender chicken pieces. It’s the type of ulam my mother, Nanay Linda, would whip up after a long day at the palengke, especially when we only had a few ingredients left in the kitchen.
The word kinamatisan comes from kamatis, the Filipino word for tomatoes. The star of this dish is, of course, the fresh tomatoes that break down into a rich, tangy broth. While its pork version — kinamatisang baboy — is equally popular, I personally favor this chicken version because it cooks faster, and the meat absorbs all that wonderful tomato flavor beautifully.
A Dish Rooted in Filipino Simplicity
Back in the days when life in the province moved slower, dishes like kinamatisang manok were lifesavers. When my Tito Boyet would come home with freshly dressed native chicken from the neighbor’s farm, we knew what was coming for dinner. With only a handful of garlic, onions, and tomatoes, plus a splash of patis for good measure, we had a complete meal that didn’t break the bank.
This dish speaks volumes about Filipino ingenuity — turning basic, everyday ingredients into a dish that tastes like home. No need for cream or fancy herbs. Just chicken, tomatoes, and love.
The Secret to Flavorful Kinamatisang Manok
Every household has its own way of cooking this dish, but if there’s one technique I learned from Ate Susan, our family cook, it’s this: season the chicken first and let it sit for a while before cooking. This simple step helps the meat absorb the salt and pepper, making every bite flavorful even before it touches the broth.
Another must-do step is to brown the chicken properly. Don’t rush this part. Allowing the meat to sear until it develops a golden crust not only locks in flavor but also renders the natural fats, which add richness to the stew later on.
Why Tomatoes Matter
In a dish like this, your choice of tomatoes can make or break the final flavor. Lola Cely always said that overripe, almost bruised tomatoes are best because they break down faster and release more natural sweetness. If you’ve ever wondered why some versions of this stew taste thin or flat, chances are, the cook used underripe tomatoes.
In my kitchen, I like to use a combination of native tomatoes and plump salad tomatoes, just like my Tita Virgie does. This gives the broth a nice balance of sweet and tangy, perfect for spooning over rice.
Step-by-Step, Just Like at Home
To start, chop the chicken into serving pieces. Season generously with salt and pepper, then give it a quick massage — something my Kuya Mon taught me after learning it from his carinderia days in Pasig. This helps the seasoning penetrate the meat while you prep the rest of the ingredients.
In a hot pan, sauté garlic and onion until fragrant, then add a splash of patis. Let that sizzle and simmer for a minute without stirring — this technique helps deepen the umami flavor.
Once the aromatics are ready, add the chicken. Let it brown on all sides until the skin crisps up slightly. Don’t skip this part, even if you’re in a hurry. Browning the meat properly makes a huge difference in taste.
Now, pile in the tomatoes, cover the pan, and let the natural juices seep out as they soften. This is where the magic happens — the tomatoes will collapse into a chunky sauce that coats every piece of chicken.
After that, it’s just a matter of seasoning with a bit more black pepper, a crushed chicken cube for extra flavor, and if you like a bit of heat, a small siling labuyo never hurt anyone. Pour in some water, cover, and let it simmer for a few minutes until the broth is rich and comforting. Finally, stir in pechay for color and crunch.
Why Kinamatisang Manok Stands the Test of Time
Even now, after living in the city for years, I still go back to this dish whenever I crave something familiar. It’s the kind of recipe that doesn’t need measuring cups or timers — just follow your instincts and trust the simplicity of its ingredients.
And maybe that’s what makes kinamatisang manok so special. It’s a reminder that food doesn’t have to be extravagant to be memorable. Sometimes, all it takes is a few tomatoes, a little chicken, and a lot of heart.
So the next time you’re in the mood for something comforting, try this chicken and tomato stew. Who knows? It might just become your own family’s go-to recipe too.
Kinamatisang Manok
Ingredients
- 1 kilo chicken (any parts of the chicken) cut into serving pieces
- 1/2 kilo ripe tomatoes
- 2 bunches pechay
- 3 cloves garlic minced
- 1 pc onion minced
- 1 Tbsp. patis
- 1 pc chicken cube
- 1 tsp black pepper
- 2 Tbsp. cooking oil
- 1 cup water
Instructions
How to Cook Kinamatisang Manok
- Chop the chicken into serving pieces. Put the chicken in a mixing bowl and season with salt and pepper. Mix and massage a little to coat it with the seasonings.
- Heat cooking oil in a pan and sauté garlic and onion until fragrant. Add patis and let it simmer for a minute without stirring.
- Put all the chicken in the pan and let it simmer until brown. Turn the chicken from time to time to brown all the surface of the chicken. Do it until the fat renders from the chicken.
- Add the tomatoes. Cover and let it simmer until the tomatoes are almost tender. About 10 minutes.
- Toss the chicken and the tomatoes until the tomatoes are very tender. About 5 minutes.
- Add black pepper, siling labuyo (optional) and chicken cube then stir. Add water and cover. Simmer for 3 minutes.
- After 3 minutes, add the pechay and let it simmer again for another minutes or until the pechay are wilted.
- Stir and turn off heat. Transfer to a serving bowl and serve hot with cooked rice.
Video
Notes
Cooking Tips:
Season the Chicken Before Cooking
Marinating the chicken with salt and pepper before cooking helps the flavors soak into the meat, giving each bite a more seasoned taste. This simple step ensures the chicken is flavorful from the inside out, not just coated on the surface. Letting the chicken sit for at least 15 minutes allows the seasoning to work its magic before it even touches the pan.Use Ripe and Juicy Tomatoes
The heart of any good kinamatisang manok lies in the quality of the tomatoes used, so always go for ripe, juicy ones. Overripe tomatoes break down faster, creating a rich, natural sauce that clings beautifully to the chicken. If the tomatoes are underripe or too firm, the broth might end up thin and lacking the signature sweet-tangy flavor.Brown the Chicken for Extra Flavor
Taking time to brown the chicken properly adds depth to the dish by building layers of flavor. When the skin gets a nice sear, it releases natural oils that enhance the richness of the broth. This step also helps create a deeper color and a more appetizing aroma, making your kinamatisang manok even more irresistible.Nutrition Notes:
Calorie and other nutrition information is derived from HappyFolks.Com recipe nutrition calculator. The percent daily value (%DV) is based on a daily 2,000 calorie diet.Nutrition Information:
Amount per Serving:475g, Calories:367kcal, From fat:117, Total fat:13.3g, Saturated Fat:7.4g, Trans Fat:0g, Cholesterol: 152mg, Sodium: 545g, Total Carbohydrate: 11g, Dietary Fiber: 2g, Sugars: 6g, Protein: 50g, Vitamin A: 9%, Vitamin C: 44%, Calcium: 11%, Iron: 17%
