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How to Cook Sinigang na Manok sa Bayabas (Chicken in Guava Sour Broth)

Sinigang na manok sa bayabas is a comforting Filipino sour soup made with tender chicken, tart guavas, fresh vegetables, and a savory, flavorful broth.
Prep Time10 minutes
Cook Time37 minutes
Total Time47 minutes
Course: Chicken Recipe
Cuisine: Filipino
Keyword: sinigang na manok, sinigang na manok sa bayabas, sinigang recipe
Servings: 6 servings
Calories: 202kcal
Author: Manny

Ingredients

  • 1 kilo chicken cut in to serving pieces
  • 3 cloves garlic minced
  • 1 Tbsp ginger thinly sliced
  • 2 pcs tomatoes chopped
  • 2 pcs onions chopped
  • 1 pc eggplant sliced diagonally
  • 1/2 kilo guavas quartered
  • 5 pcs okra sliced
  • 1 small bunch kangkong use the leaves only
  • 1 small bunch sitaw cut into 2 inches long
  • 2 pcs green finger chili
  • 1 tsp. black pepper
  • 1 tsp. salt
  • 1 Tbsp. patis or fish sauce
  • 2 Tbsp. cooking oil
  • About 6 cups water

Instructions

How to Cook Sinigang na Manok sa Bayabas:

  • In a medium sized cooking pot, heat cooking oil and saute garlic and ginger until fragrant.
  • Add the onions and tomatoes then saute for one minute.
  • Add the chicken pieces and saute for another minute. Pour water, cover and bring to a boil.
  • Lower the heat and cook for about 30 minutes. Then add the guavas, sitaw, patis, salt and pepper.
  • Let it boil for a few minutes than add the eggplants, kangkong, okra, and finger chili.
  • Boil for another 4 to 6 minutes and it is ready to serve.

Notes

Cooking Tips:

Choose Firm, Tart Guavas

Use green or slightly ripe guavas because they provide the tart flavor that makes this sinigang stand out. Avoid very ripe, soft guavas, which can make the broth noticeably sweeter instead of pleasantly sour. If your guavas aren’t very tart, taste the broth near the end and adjust the sourness gradually.

Simmer the Chicken Gently

After bringing the chicken to a boil, lower the heat and let it simmer gently until the meat is tender. A gentle simmer helps the chicken absorb the flavors of the ginger, garlic, tomatoes, and guava while keeping the broth from becoming overly cloudy. Check the largest piece of chicken before adding the vegetables to make sure it is cooked through.

Add the Vegetables at the Right Time

Add firmer vegetables such as sitaw and guava before the eggplant, okra, kangkong, and finger chili. The shorter cooking time keeps the vegetables from becoming too soft while preserving their texture and fresh flavor. Once the last batch of vegetables goes in, simmer for only about four to six minutes and serve the soup hot.