This recipe is the cheaper version of the lechon paksiw using lechon manok (charcoal roasted chicken) instead of the usual roasted pig which is a lot more expensive than the chicken version. And using roasted chicken is healthier too compared to pork which is high in cholesterol specially if the roasted pig has lots of fat.
Cooking lechon paksiw has two options with regards to the lechon sauce. Either you can use the commercially bottled lechon sauce sold in supermarkets whatever brand or you can use liver spread. Since the main ingredient in making lechon sauce is the liver, you can use liver spread.
A Delicious and Budget-Friendly Twist
Growing up, lechon paksiw was a dish we often reserved for special occasions. It was the kind of dish that made its way to the table after a grand feast, usually the morning after a lechon pig had been roasted to perfection. But what if you could enjoy those same comforting flavors without waiting for a celebration? That’s where the genius of paksiw na lechon manok comes in—a budget-friendly, and dare I say, healthier alternative to the classic lechon paksiw we all know and love.
I remember the first time I came across this version of the dish. My aunt, a true culinary experimenter, mentioned using leftover lechon manok instead of pork. It seemed like a simple enough swap, but when I tasted it, I was hooked. The smoky, roasted flavor of the chicken combined with the tangy sauce brought me right back to those family gatherings, but with a lighter, more everyday feel.
A Healthier Alternative to Pork
One of the great things about using roasted chicken for this recipe is that it’s a lot easier on the wallet and waistline compared to traditional pork lechon. Lechon pig, though absolutely delicious, is not exactly the healthiest choice due to its fat content. With chicken, you get a similar richness but without the extra cholesterol. It’s perfect for anyone who loves the taste of lechon but is looking for a lighter option.
The first time I made this dish, I was honestly surprised by how well the flavors held up. You’d think switching from fatty pork to lean chicken would make a difference, but the spices and the slow simmering process work their magic on the meat, infusing every bite with flavor. My cousin, who’s a fitness buff, even gave me a nod of approval when I served it at our last family get-together. She loves how it doesn’t feel too heavy but still has all the savory goodness we crave.
The Secret Sauce: Store-Bought or Homemade?
One of the main ingredients that ties this dish together is, of course, the lechon sauce. Now, there’s a bit of debate on whether to use store-bought sauce or make your own from scratch. Growing up, I always saw my mom whipping up her version using liver spread. It’s the secret ingredient that gives the sauce its depth and richness.
But let’s face it, not everyone has time to make homemade lechon sauce, especially when you’re a beginner or just trying to put dinner on the table after a long day. And that’s okay! Bottled lechon sauce works just as well. I usually grab whatever brand is available at the supermarket, and it never disappoints. The key here is to remember that both options work; it all depends on your personal preference or the time you have available.
Simmering to Perfection
The beauty of this dish lies in the simmering process. After sautéing the garlic and onions, you toss in the chicken and pour over the lechon sauce, water, and seasonings. The peppercorns, vinegar, soy sauce, and bay leaves slowly release their flavors as the dish simmers. My kitchen always smells divine when I make this—it’s like the kind of aroma that draws people in, asking, “What’s cooking?”
Simmering for about 20 to 30 minutes ensures the chicken gets tender while absorbing all those lovely flavors. If you’ve never cooked a dish like this before, don’t worry—there’s really not much to it. It’s the kind of recipe that’s beginner-friendly but tastes like it took hours to prepare. I always serve it with steamed rice, and the sauce just soaks into the grains, creating the perfect balance of tangy, savory, and a hint of sweetness from the sugar.
A Dish Steeped in History
Lechon paksiw, whether made with pork or chicken, is deeply rooted in Filipino culture. The term paksiw refers to a method of cooking with vinegar, and it’s a technique that has been used in the Philippines for centuries. Vinegar was traditionally used as a preservative in our tropical climate, where refrigeration was once a luxury. Today, while we have modern conveniences, the use of vinegar remains an essential part of Filipino cooking, not just for its tangy flavor but for the way it balances out the richness of meats.
What I love about paksiw na lechon manok is that it embodies the same principles of resourcefulness and tradition. Instead of letting leftover chicken go to waste, you can transform it into a new dish that’s hearty and full of flavor. It’s this sense of practicality that makes Filipino cuisine so special—we make the most out of what we have while still creating meals that bring families together.
A Dish for All Occasions
Whenever I serve this dish, it reminds me of the comfort food I grew up with, but with a modern, more accessible twist. It’s perfect for everyday meals, but it can also hold its own during more special occasions. If you have leftover chicken from a rotisserie or even a home-cooked roast, don’t hesitate to give this recipe a try.
Whether you’re a beginner in the kitchen or a seasoned cook looking to try something new, this version of lechon paksiw is an excellent way to enjoy familiar flavors in a new light. Trust me, once you’ve made this dish, it’s bound to become a household favorite.
How to Cook Paksiw na Lechon Manok
Ingredients
- 1 whole lechon manok cut into serving pieces
- 5 cloves garlic crushed
- 1 tsp. crushed black peppercorns
- 1 onion sliced
- 1/4 cup cane vinegar
- 1 cup water
- 2 Tbsp. soy sauce
- 4 Tbsp. brown sugar
- 1 1/2 cup lechon sauce or 1 small can liver spread
- 3 pcs bay leaves
Instructions
How to cook Paksiw na Lechon Manok:
- In a medium size pot, saute garlic and onion until fragrant. Add in the lechon manok pieces and pour the lechon sauce and water. Bring to a boil.
- Then add the peppercorns, vinegar, soy sauce, sugar and bay leaves. Cover and simmer for about 20 to 30 minutes.
- Turn off heat and serve hot with steamed rice.
Notes
Cooking Tips:
Use Leftover Chicken for More Flavor
Using leftover lechon manok or even rotisserie chicken can enhance the flavor of the dish. The roasted chicken already has a smoky and seasoned taste that will meld beautifully with the vinegar and soy sauce. This also makes the dish more economical by repurposing leftovers into something new and delicious.Balance the Vinegar and Soy Sauce
The key to a well-balanced paksiw is getting the right ratio of vinegar and soy sauce. Start with small amounts and adjust according to your taste preferences to avoid overpowering the dish. Remember, the tanginess from the vinegar should complement the savory notes of the soy sauce, not overwhelm them.Let It Simmer for Deeper Flavors
Simmering the dish for 20 to 30 minutes allows the chicken to absorb all the flavors from the sauce and spices. This slow cooking method ensures the meat stays tender while the sauce thickens and becomes richer. Don’t rush the process—allow the ingredients to meld together for the best result.
