Sarciadong Manok (Chicken Sarciado)

Sarciadong manok or kinamatisang manok is chicken braised in plenty of tomatoes. The most common sarciado dish I know use fish like bangus or dalagang bukid. There are other recipes that use pork. This recipe is simple cook yet it is also appetizing. Cooking is not just throwing everything in a pot but requires sauteing and stir frying first of the ingredients to improve and enhance the flavor and then stewing.

To cook sarciadong manok; Heat oil in a sauce pan and sauté garlic and onion until light brown. Add in the tomatoes and stir fry for a minute. Add in the chicken, patis, tomato paste, peppercorns, laurel leaves and while stirring continue to cook for 2 minutes. Add 1 cup of water, bring to a boil and simmer for 30 to 45 minutes at moderate heat or until the meat is tender and the sauce reduced to about half, you may add water if the sauce looks too thick in consistency. During the last 8 minutes of cooking, add the green peas. Season with salt and adjust if required.

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5 from 2 votes

How to Cook Sarciadong Manok (Chicken Sarciado)

Sarciadong manok or kinamatisang manok is chicken braised in plenty of tomatoes.

Prep Time5 mins

Cook Time48 mins

Total Time53 mins

Course: Chicken Recipe

Cuisine: Filipino

Keyword: chicken sarciado, sarciadong manok, tomato based chicken

Servings: 6 servings

Calories: 237kcal

Author: Manny

Ingredients

• 1 kilo chicken bone-in, cut into serving pieces
• 1/2 head garlic chopped
• 5 pieces medium size tomato coarsely chopped
• 2 pieces medium size onion coarsely chopped
• 1/2 cup green peas
• 1/8 cup patis or fish sauce
• 1 Tbsp. tomato paste
• 1/2 tsp peppercorns
• 3 pcs laurel leaves
• cooking oil

Instructions

How to cook sarciadong manok:

• Heat oil in a sauce pan and sauté garlic and onion until light brown. Add in the tomatoes and stir fry for a minute.
• Add in the chicken, patis, tomato paste, peppercorns, laurel leaves and while stirring continue to cook for 2 minutes.
• Add 1 cup of water, bring to a boil and simmer for 30 to 45 minutes at moderate heat or until the meat is tender and the sauce reduced to about half, you may add water if the sauce looks too thick in consistency.
• During the last 8 minutes of cooking, add the green peas.
• Season with salt and adjust if required. Serve hot.

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