How to Cook Sinampalukang Manok (Stewed Chicken in Tamarind)
Sinampalukang manok is a comforting Filipino chicken stew with a rich, tangy broth made from fresh tamarind leaves, sautéed aromatics, and tender chicken, creating a perfect balance of sour and savory flavors.
Prep Time10 minutes mins
Cook Time30 minutes mins
Total Time40 minutes mins
Course: Chicken Recipe
Cuisine: Filipino
Keyword: chicken soup, chicken soup with tamarind leaves, sinampalukang manok
Servings: 6 servings
Calories: 245kcal
Author: Manny
- 1 whole medium-sized chicken sliced into serving pieces
- 1/2 cup cooking oil
- 1 head garlic crushed
- 1 pc large onion. sliced
- 2 Tbsp. crushed or sliced ginger
- 4 pcs medium-sized tomatoes sliced
- 15 pcs string beans cut into 1 to 1/2 inch pieces
- 3 pcs eggplant cut in halves
- 4 pcs long hot chili peppers for flavoring
- 2 to 3 cup finely chopped young sampaloc or tamarind leaves
- 4 cups water
- patis to taste
How to cook sinampalukang manok:
Sauté garlic, onion, ginger, tomatoes and the chicken pieces.
Add patis and water, cover and simmer for about 20 minutes or until the chicken is almost tender.
Add the string beans and eggplants, then cover and boil for 3 minutes.
Add the young sampaloc leaves, pepper and water.
Cover; bring to a boil and correct seasonings. Serve hot. Good for 8 persons.
Cooking Tips:
Sauté for a Deeper Flavor
Never skip the sautéing step when cooking sinampalukang manok, as it helps develop a richer, more aromatic broth. Cooking the garlic, onions, ginger, and tomatoes before adding the chicken releases their natural oils, which enhances the soup’s overall taste. This technique also helps the chicken absorb the flavors better, making every bite more delicious.
Use Fresh Sampaloc Leaves for Authentic Tanginess
For the best sourness, always use fresh sampaloc leaves instead of artificial souring agents. Fresh leaves give a balanced tang without overpowering the dish, unlike tamarind paste or powder, which can be too strong. Adding them towards the end of cooking preserves their flavor and slight bitterness, which complements the broth beautifully.
Simmer for Perfectly Tender Chicken
Let the chicken simmer gently for at least 20 minutes to ensure it becomes tender and fully infused with the broth’s flavors. Cooking it over low heat prevents the meat from becoming tough while allowing the spices and tamarind essence to seep into every fiber. The result is a juicy, flavorful chicken that falls off the bone with every spoonful. 