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.
Discover the Delight of Sarciadong Manok
Sarciadong Manok, also known as kinamatisang manok, is a Filipino dish that showcases the vibrant flavors of chicken braised in a rich tomato sauce. While sarciado dishes traditionally feature fish or pork, this recipe offers a tantalizing twist with succulent chicken as the star ingredient. Simple to prepare yet bursting with flavor, sarciadong manok is a testament to the art of Filipino cooking, where every step contributes to an irresistible final dish.
Sautéing for Flavor Enhancement
The journey to perfect sarciadong manok begins with a crucial step: sautéing. Heat oil in a saucepan and infuse it with the aromatic combination of garlic and onion until they turn a delightful shade of light brown. This initial sautéing process lays the foundation for the dish’s robust flavor profile, setting the stage for the tantalizing taste experience to come.
Stir-Frying Tomatoes: Building the Tomato Base
The heart of sarciadong manok lies in its abundant tomatoes. Once the garlic and onion are golden and fragrant, it’s time to introduce the star ingredient. Stir-fry the tomatoes for a minute, allowing their natural sweetness to infuse the oil and create a luscious tomato base. This step is essential for achieving the signature vibrant color and tangy taste that defines sarciado dishes.
Adding Chicken: Infusing Flavor and Texture
With the tomato base prepared, it’s time to introduce the main protagonist: the chicken. Add the chicken pieces to the pan, along with a dash of patis (fish sauce) for depth of flavor. To further enhance the richness of the sauce, incorporate tomato paste, peppercorns, and laurel leaves, stirring continuously to ensure every ingredient is coated with the vibrant tomato sauce.
Simmering to Perfection: Tenderizing the Chicken
The magic of sarciadong manok unfolds as it simmers gently on the stovetop. Pour in a cup of water, bring the mixture to a boil, then reduce the heat to a moderate simmer. Allow the chicken to stew for 30 to 45 minutes, or until it becomes tender and succulent, and the sauce reduces to a tantalizing consistency. Should the sauce thicken too much, simply adjust the texture by adding a splash of water as needed.
Adding Green Peas: A Burst of Color and Freshness
In the final moments of cooking, elevate your sarciadong manok with the addition of vibrant green peas. These tender orbs not only contribute a pop of color to the dish but also introduce a subtle sweetness and textural contrast that perfectly complements the savory chicken and tangy tomato sauce. Stir the green peas into the simmering mixture and allow them to cook for the last 8 minutes, ensuring they’re tender yet still vibrant.
Seasoning to Taste: Achieving Perfect Balance
Before serving, take a moment to taste and adjust the seasoning of your sarciadong manok. Season with salt as needed, ensuring the flavors are perfectly balanced and harmonious. This final touch allows you to tailor the dish to your personal preferences, whether you prefer a hint of extra saltiness or a touch more acidity from the tomatoes.
Serving Up Sarciadong Manok: A Feast for the Senses
With your sarciadong manok perfected, it’s time to indulge in its irresistible flavors. Serve the dish piping hot, allowing the tantalizing aroma to whet your appetite and prepare your taste buds for a culinary adventure. Whether enjoyed with steaming rice or alongside other Filipino favorites, sarciadong manok promises a feast for the senses that will leave you craving more.
Embrace the Art of Filipino Cooking with Sarciadong Manok
In the realm of Filipino cuisine, few dishes rival the comforting allure of sarciadong manok. From the initial sautéing of garlic and onions to the final flourish of green peas, every step in this recipe contributes to a symphony of flavors that delights the palate and warms the soul. Whether shared with loved ones or savored in solitude, sarciadong manok invites you to embrace the rich tapestry of Filipino culinary tradition and indulge in a truly unforgettable dining experience.
How to Cook Sarciadong Manok (Chicken Sarciado)
- 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
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.
Cooking Tips of Sarciadong Manok Recipe:
- Optimal Tomato Consistency: Ensure the tomatoes are cooked to a smooth and thick consistency before adding the chicken, allowing them to release their natural sweetness and tanginess for a more flavorful sauce that coats the chicken beautifully.
- Balancing Flavors: Taste the sauce before serving and adjust the seasoning as needed, adding a pinch of salt or a squeeze of lime juice to enhance the savory richness and bright acidity, ensuring a perfectly balanced dish.
- Chicken Tenderizing Technique: For extra tender chicken, marinate the chicken pieces in a mixture of vinegar or lemon juice, salt, and pepper for at least 30 minutes before cooking, allowing the acidity to break down the proteins and infuse the meat with flavor.