Lechon Manok sa Kawali (Roasted Chicken in a Pot)
Lechon manok sa kawali is a flavorful Filipino-style roasted chicken cooked in a regular wok, infused with aromatic herbs and spices, and lined with fragrant banana leaves for added taste and protection.
Prep Time10 minutes mins
Cook Time1 hour hr 30 minutes mins
Total Time1 hour hr 40 minutes mins
Course: Chicken Recipe
Cuisine: Filipino
Keyword: chicken in a pot, how to cook lechon manok sa kawali, lechon manok sa kawali, lechon manok sa kawali recipe
Servings: 4 servings
Calories: 204kcal
Author: Manny
- 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
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.
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. 