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Kinamatisang Manok (Chicken with Tomatoes)

65m

Kinamatisang Manok (Chicken with Tomatoes)

Author:

thecookingwifey

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Kinamatisang Manok (Chicken with Tomatoes)

Name: Kinamatisang Manok (Chicken with Tomatoes)
Prep time: 15 min
Cook time: 50 min
Total time: 65 min
Yield: 4
Cuisine: Filipino
Ingredients: 1 kg Chicken (cut into serving pieces); 4 medium Tomatoes (quartered or diced); 1 large Onion (sliced); 5 cloves Garlic (minced); 3 tablespoons Fish Sauce (Patis) (or to taste); 2 cups Water (or chicken broth); 2 tablespoons Cooking Oil; to taste pinch Salt; to taste pinch Black Pepper; 1 bundle Pechay (Bok Choy) (optional, roughly chopped)

Kinamatisang Manok, also known as Chicken with Tomatoes, is a comforting Filipino stew featuring tender chicken pieces simmered in a rich, tangy tomato-based sauce with aromatics like garlic and onion. This simple yet flavorful dish is perfect for a hearty family meal and pairs wonderfully with steamed rice.

#Filipino

#Chicken

#Stew

#Tomato

#Comfort Food

#Main Course

#Ulam Ideas

Platter of Fresh Ingredients

Recipe Information

15m

Prep Time

50m

Cook Time

1h 5m

Total Time

Servings

Easy

Filipino

Nutrition (per serving)

420

Calories

35g

Protein

18g

Carbs

22g

Fat

Sautéing Aromatics with Chicken

Ingredients

Servings: 4

💡 Tip: Check off ingredients as you add them to keep track of your progress!

Simmering Chicken with Tomatoes

Instructions

0/8 completed

1
Heat cooking oil in a large pot or pan over medium heat.
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1m
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Heat cooking oil in a large pot or pan over medium heat.
1m
Ensure the pan is adequately heated before adding aromatics to prevent them from soaking too much oil.
2
Sauté minced garlic until fragrant, then add sliced onions and cook until softened and translucent.
Preview
3m
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Sauté minced garlic until fragrant, then add sliced onions and cook until softened and translucent.
3m
Avoid browning the garlic too much, as it can become bitter.
3
Add the chicken pieces to the pot and cook, stirring occasionally, until they are lightly browned on all sides.
Preview
7m
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Add the chicken pieces to the pot and cook, stirring occasionally, until they are lightly browned on all sides.
7m
Browning the chicken adds depth of flavor to the stew.
4
Pour in the fish sauce and stir well, letting it simmer with the chicken for about 2 minutes.
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2m
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Pour in the fish sauce and stir well, letting it simmer with the chicken for about 2 minutes.
2m
Fish sauce is a key seasoning; adjust to your preference later.
5
Add the quartered or diced tomatoes to the pot. Stir and cook until the tomatoes soften and begin to break down, releasing their juices.
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8m
Preview
Add the quartered or diced tomatoes to the pot. Stir and cook until the tomatoes soften and begin to break down, releasing their juices.
8m
Mash some of the softened tomatoes against the side of the pot to create a thicker sauce.
6
Pour in the water or chicken broth. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 20-25 minutes, or until the chicken is tender.
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25m
Preview
Pour in the water or chicken broth. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 20-25 minutes, or until the chicken is tender.
25m
If using chicken broth, you might need less salt later. Ensure chicken is fully cooked.
7
If using, add the pechay (bok choy) during the last 3-5 minutes of simmering, just until they are wilted.
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4m
Preview
If using, add the pechay (bok choy) during the last 3-5 minutes of simmering, just until they are wilted.
4m
Don't overcook the greens to maintain their slight crunch and vibrant color.
8
Season with salt and black pepper to taste. Serve hot with steamed white rice.
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1m
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Season with salt and black pepper to taste. Serve hot with steamed white rice.
1m
Taste and adjust seasoning before serving. You may add a pinch of sugar to balance the tomato's acidity if desired.

💡 Tip: Click on any step to mark it as completed and track your cooking progress!

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Kinamatisang Manok (Chicken with Tomatoes)

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Kinamatisang Manok (Chicken with Tomatoes)

Recipe Information

Ingredients

Chicken(cut into serving pieces)

Tomatoes(quartered or diced)

Onion(sliced)

Garlic(minced)

Fish Sauce (Patis)(or to taste)

Water(or chicken broth)

Cooking Oil

Salt

Black Pepper

Pechay (Bok Choy)(optional, roughly chopped)

Servings: 4

Instructions

Heat cooking oil in a large pot or pan over medium heat.Preview1mPreviewHeat cooking oil in a large pot or pan over medium heat.1m

Sauté minced garlic until fragrant, then add sliced onions and cook until softened and translucent.Preview3mPreviewSauté minced garlic until fragrant, then add sliced onions and cook until softened and translucent.3m

Add the chicken pieces to the pot and cook, stirring occasionally, until they are lightly browned on all sides.Preview7mPreviewAdd the chicken pieces to the pot and cook, stirring occasionally, until they are lightly browned on all sides.7m

Pour in the fish sauce and stir well, letting it simmer with the chicken for about 2 minutes.Preview2mPreviewPour in the fish sauce and stir well, letting it simmer with the chicken for about 2 minutes.2m

Add the quartered or diced tomatoes to the pot. Stir and cook until the tomatoes soften and begin to break down, releasing their juices.Preview8mPreviewAdd the quartered or diced tomatoes to the pot. Stir and cook until the tomatoes soften and begin to break down, releasing their juices.8m

If using, add the pechay (bok choy) during the last 3-5 minutes of simmering, just until they are wilted.Preview4mPreviewIf using, add the pechay (bok choy) during the last 3-5 minutes of simmering, just until they are wilted.4m

Season with salt and black pepper to taste. Serve hot with steamed white rice.Preview1mPreviewSeason with salt and black pepper to taste. Serve hot with steamed white rice.1m

🍽️More Recipes

Chicken
(cut into serving pieces)

Tomatoes
(quartered or diced)

Onion
(sliced)

Garlic
(minced)

Fish Sauce (Patis)
(or to taste)

Water
(or chicken broth)

Pechay (Bok Choy)
(optional, roughly chopped)

Heat cooking oil in a large pot or pan over medium heat.
Preview
1m
Preview
Heat cooking oil in a large pot or pan over medium heat.
1m

Sauté minced garlic until fragrant, then add sliced onions and cook until softened and translucent.
Preview
3m
Preview
Sauté minced garlic until fragrant, then add sliced onions and cook until softened and translucent.
3m

Add the chicken pieces to the pot and cook, stirring occasionally, until they are lightly browned on all sides.
Preview
7m
Preview
Add the chicken pieces to the pot and cook, stirring occasionally, until they are lightly browned on all sides.
7m

Pour in the fish sauce and stir well, letting it simmer with the chicken for about 2 minutes.
Preview
2m
Preview
Pour in the fish sauce and stir well, letting it simmer with the chicken for about 2 minutes.
2m

Add the quartered or diced tomatoes to the pot. Stir and cook until the tomatoes soften and begin to break down, releasing their juices.
Preview
8m
Preview
Add the quartered or diced tomatoes to the pot. Stir and cook until the tomatoes soften and begin to break down, releasing their juices.
8m

If using, add the pechay (bok choy) during the last 3-5 minutes of simmering, just until they are wilted.
Preview
4m
Preview
If using, add the pechay (bok choy) during the last 3-5 minutes of simmering, just until they are wilted.
4m

Season with salt and black pepper to taste. Serve hot with steamed white rice.
Preview
1m
Preview
Season with salt and black pepper to taste. Serve hot with steamed white rice.
1m