Sinigang Na Manok (Chicken in Sour Broth)

Sinigang na Manok is a beloved Filipino staple that balances savory, salty, and distinctly sour flavors. This comforting soup features tender chicken pieces simmered in a broth enriched with tamarind, garlic, tomatoes, and onions. The addition of crisp radish and leafy greens like mustard greens or watercress provides a fresh, textural contrast to the rich broth. It is the perfect meal for rainy days or when you need a warm, restorative dish. Simple to prepare with pantry staples, this recipe offers a genuine taste of home-cooked Filipino comfort food.

Cooking Method: Sautéing, Stewing

Cuisine: Thai

Courses: Soups

Difficulty: Intermediate

Servings: 4

Calories: 149.4

Dietary: Gluten-free

Description

Sinigang na Manok is a beloved Filipino staple that balances savory, salty, and distinctly sour flavors. This comforting soup features tender chicken pieces simmered in a broth enriched with tamarind, garlic, tomatoes, and onions. The addition of crisp radish and leafy greens like mustard greens or watercress provides a fresh, textural contrast to the rich broth. It is the perfect meal for rainy days or when you need a warm, restorative dish. Simple to prepare with pantry staples, this recipe offers a genuine taste of home-cooked Filipino comfort food.

Ingredients

2 1/2 to Lb chicken fryer,

Directions

1
SautÃÂ© minced garlic, sliced tomatoes, and thinly sliced onion in hot oil in a large saucepan until the vegetables are softened.
2
Add the chicken pieces to the pot and stir-fry for about 10 minutes until the chicken is lightly browned.
3
Pour in 5 cups of water and add salt, pepper, patis (fish sauce), and tamarind powder or sampaloc paste.
4
Cover the pot and simmer over medium heat for 30 minutes, or until the chicken is tender and cooked through.
5
Add the sliced icicle radish and cook for 5 minutes until it begins to soften but still retains a slight crunch.
6
Add the chopped mustasa (mustard greens) or watercress, cover the pot, and remove from heat. Let the residual heat wilt the greens.
7
Taste the broth and adjust seasoning with more patis or salt if needed.
8
Serve hot, garnished with sliced green onions if desired.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 149.4kcal

% Daily Value *
Total Fat 7.5g12%
Saturated Fat 2.1g11%
Cholesterol 55.6mg19%
Sodium 51.2mg3%
Total Carbohydrate 0.0g0%
Dietary Fiber 0.0g0%
Sugars 0.0g
Protein 16.9g34%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

If fresh sampaloc (tamarind) is available, boil the pods in water, strain, and use the resulting sour juice instead of powder.

Mustasa (mustard greens) can be substituted with watercress, spinach, or bok choy for a different texture and flavor.

For extra flavor, you can add a piece of pork belly or dried shrimp (rimpitas) to the broth while simmering.

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove.

Keywords: sinigang, manok, chicken, sour, broth, tamarind, filipino, soup, radish, mustard greens, garlic, tomato, onion, patis, fish sauce, comfort food, stew, savory, tender, home cooking

Read it online: https://www.chefs-mate.com/recipe/sinigang-na-manok-chicken-in-sour-broth-2/