Kinamatisang Manok

A Flavorful Chicken Delight to Savor

Discover the delectable flavors of Kinamatisang Manok, a delightful chicken dish that will captivate your taste buds. Similar to its pork counterpart, Kinamatisang Baboy, this recipe showcases a harmonious blend of chicken, ripe tomatoes, aromatic garlic and onions, and the vibrant touch of pechay.

With minimal ingredients and a cooking time of less than 30 minutes, this dish is perfect for those seeking a quick, yet satisfying meal. Embark on a culinary journey and relish the mouthwatering taste of Kinamatisang Manok—a surefire favorite for those who have already experienced the pork version. Do u want to try the pork version? Check this kinamatisang pork ribs recipe!

Preparing the Chicken

Chopping the Chicken and Seasoning: To commence your Kinamatisang Manok culinary adventure, begin by preparing the chicken. Carefully chop the chicken into serving pieces, ensuring they are of manageable size. Place the chicken pieces in a mixing bowl and generously season them with salt and pepper. Take a moment to mix and massage the chicken, ensuring the seasonings coat each piece evenly.

Sautéing the Aromatics

Enhancing the Flavor Base: Heat a pan with cooking oil over medium heat. Once the oil is heated, add the minced garlic and finely chopped onions. Allow the aromatics to sizzle and sauté until they become fragrant, filling your kitchen with an enticing aroma. At this point, introduce patis (fish sauce) to the pan, being careful not to stir it immediately. Let the patis simmer for about a minute, allowing its savory notes to infuse into the dish.

Browning the Chicken

Achieving a Golden Hue: Now, it’s time to add the seasoned chicken to the pan. Carefully place all the chicken pieces into the pan, allowing them to simmer over medium heat. As the chicken cooks, its exterior will gradually turn golden brown, releasing irresistible aromas and enhancing its flavors. To ensure even browning and rendering of fat, occasionally flip the chicken pieces, ensuring all sides receive the same caramelization.

Adding the Tomatoes

The Tangy Tomato Infusion: Once the chicken has achieved a beautiful golden hue, it’s time to introduce the star ingredient—ripe tomatoes. Add the tomatoes to the pan, covering it with a lid to allow the ingredients to simmer together. This simmering process allows the tomatoes to soften and release their natural juices, infusing the dish with a delightful tanginess. Allow the tomatoes to cook until they are almost tender, approximately 10 minutes, and enjoy the aromatic symphony that fills the air.

Flavor Infusion

Spices and Savory Magic: Toss the chicken and tomatoes together, allowing the flavors to meld further. As you do so, notice how the tomatoes become even more tender, offering a melt-in-your-mouth experience. At this point, it’s time to enhance the taste with black pepper, siling labuyo (optional for those seeking a spicy kick), and a chicken cube to further enrich the savory notes. Stir the ingredients well, ensuring every morsel of chicken is coated with the aromatic blend of flavors.

Simmering and Final Touches

Harmonizing the Elements: Pour water into the pan, providing enough liquid to simmer the dish to perfection. Cover the pan and let the flavors meld together over low heat for approximately 3 minutes. This gentle simmering allows the chicken, tomatoes, and spices to harmonize, creating a symphony of taste. After the designated time, introduce the vibrant pechay (Chinese white cabbage) to the pan, letting it simmer for another minute or until the pechay wilts, adding a fresh, green element to the dish.

Ready to Serve

Presentation and Enjoyment: Give the Kinamatisang Manok a final stir, ensuring all the flavors are well-distributed. Turn off the heat and transfer the aromatic dish to a delightful serving bowl. The vibrant colors of the tomatoes and pechay nestled among the succulent chicken pieces will make for an inviting presentation. Serve the Kinamatisang Manok piping hot alongside steamed rice, allowing the flavors to intermingle on your palate and create a truly satisfying dining experience.

Wrap-Up

Congratulations on successfully preparing a tantalizing plate of Kinamatisang Manok! This effortless chicken dish is sure to impress with its delightful flavors. Whether it’s a busy weeknight or a cozy gathering, Kinamatisang Manok will always be a reliable choice. Delight in its simplicity and savor the rich taste that this classic Filipino dish brings to your table.

Print Recipe

Kinamatisang Manok

This is a comprehensive guide to cooking Kinamatisang Manok, a flavorful Filipino chicken dish. It provides step-by-step instructions, highlights the key ingredients, and emphasizes the simplicity and deliciousness of the recipe.

Prep Time7 minutes mins

Cook Time20 minutes mins

Course: Chicken Recipe

Cuisine: Filipino

Keyword: kinamatisang manok

Servings: 4 servings

Calories: 367kcal

Author: Manny

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 for Kinamatisang Manok

1. Choose ripe and flavorful tomatoes: Select ripe tomatoes with vibrant red color and a slightly firm texture for the best flavor in your Kinamatisang Manok. Ripe tomatoes will lend a delightful tanginess to the dish.
2. Marinate the chicken: For added flavor, consider marinating the chicken in the salt and pepper seasoning for a short period before cooking. This allows the flavors to penetrate the meat, resulting in a more delicious and well-seasoned dish.
3. Sear the chicken for a golden crust: When browning the chicken, ensure the pan is adequately heated before adding the chicken pieces. Searing the chicken will create a golden crust, enhancing both the visual appeal and taste of the dish.
4. Adjust the seasoning to your preference: While the recipe may provide recommended amounts of salt, pepper, and other seasonings, feel free to adjust them to suit your taste buds. Regularly taste the dish as you cook, and add more seasoning if desired.

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%