Kinamatisang Manok
Kinamatisang manok is a comforting Filipino chicken stew simmered in fresh tomatoes, garlic, onions, and a savory broth, creating a simple yet flavorful dish perfect with rice.
Prep Time7 minutes mins
Cook Time20 minutes mins
Course: Chicken Recipe
Cuisine: Filipino
Keyword: chicken stew with tomatoes, kinamatisang manok
Servings: 4 servings
Calories: 367kcal
Author: Manny
- 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
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.
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% 