Kinamatisang Manok
Italians refer to the humble tomato as pomodoro — literally translating to “golden apple.” And it’s not hard to imagine why; with its vibrancy and freshness, tomatoes are the colorful treat any dish needs. This fruit (or is it a vegetable?) pairs perfectly with almost anything you put beside it. A delicious blend of both…
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Italians refer to the humble tomato as pomodoro — literally translating to “golden apple.” And it’s not hard to imagine why; with its vibrancy and freshness, tomatoes are the colorful treat any dish needs. This fruit (or is it a vegetable?) pairs perfectly with almost anything you put beside it. A delicious blend of both sweet and tart makes for an ingredient that is adaptable, versatile, and a well-deserved pantry staple. Thinking about how to use the tomatoes you already have? My advice: Look no further than a timeless classic. Enter the tasty, savory kinamatisang manok!
What is kinamatisang manok?
In the simplest of terms, kinamatisang manok is chicken in a deliciously rich tomato-based stew. Tantalizingly tender meat soaks up the rich flavors of the tomatoes, which play a large role in this dish’s flavor profile. Alongside this, you have delicious bok choy which gives your dish an added nutrition boost, and long green chili peppers which provides a bit of a kick that’s far from unwelcome. With your classic mix of garlic, onion, and ginger as well, you have for yourself a fantastic and hearty meal! Bursting to the brim with flavor, your family won’t get enough of it.
Kinamatisang manok goes by another name: Sarciadong manok. Sarciado comes from the Filipino word, sarsa, which means a thick sauce. This also means that this particular delicacy is native to the Philippines. Sarsa is much like the Spanish salsa — also a tomato-based thick side. But instead of merely dipping your meat into it, like you would nachos, kinamatisang manok submerges your chicken in a delightfully flavorful stew.
Ingredients for this Kinamatisang Manok Recipe
Just like your tomatoes, the ingredients in your kinamatisang manok couldn’t be easier to source. For this dish, you’ll need the following:
- Chicken. This recipe calls for one pound of chicken, which should be enough to serve you and your family. But did you know that the original kinamatis or sarciado dish is actually made with fish? Sarciadong isda is the perfect go-to recipe when you don’t know what to do with your fried fish leftovers. This version of kinematics comes with delicious scrambled eggs that complement your abundance of tomatoes extremely well. Apart from fish or chicken, tofu is also a great, healthy alternative to the protein that you use!
- Tomatoes. These summery treats come in an array of forms, and you can use them in an array of ways, too! Tomatoes are the jack of all trades when it comes to cooking, and this kinamatisang manok would be nowhere near as delicious without it.
- Knorr Chicken Cube. The addition of your Knorr Chicken Cube gives your kinamatisang manok even more depth in flavor, and brings out the heartiness of your stew.
- Bok choy. Leafy and mild in flavor, bokchoy makes the perfect partner to your kinamatisang manok. This vegetable adds a bit of nuttiness that makes your dish all the more dynamic in its flavors!
- Green chili peppers. And who doesn’t love a bit of spice? These long green chili peppers are definitely something you can look forward to in this dish. I personally like having three pieces of chili peppers in my kinamatisang manok. However, you’re free to add more or remove some to your preference! But that hint of spice is a welcome twist to what may seem to be a one-note tasting recipe.
What does kinamatisang manok taste like?
With all of the ingredients we mentioned above, it’s hard not to imagine this tasting anything but good! Kinamatisang manok takes the best part of all of your ingredients and creates a stew equal parts sweet, savory, sour, and even spicy! It’s the kind of dish you’d want to enjoy with heaping cups of rice, or even some fresh, sautéed veggies. It’s flavorful and impactful in the best way, and you and your family will love it for sure.
Let’s work on this kinamatisang manok together!
Saute the aromatics
After heating 3 tablespoons of cooking oil in a pot, sauté your chopped garlic until it starts to brown. Add your onion and ginger next, cooking and softening the former, before putting your chicken in the pot.
Pan fry the chicken with the aromatics
It’s ideal that you’ve bought or cut your chicken into serving pieces to make it easier to cook your kinamatisang manok. Cook each side of your chicken pieces for a minute, before stirring in half of your tomatoes.
Add the tomatoes (the more the better)
For this recipe, we’re using 4 tomatoes to really bring out that bright and refreshing flavor we know and love! Cook this mix for about 2 minutes, then add 2 cups of water and bring it to a boil.
Add the seasoning and cook until the chicken is done
Add 1 Knorr Chicken Cube, then 2 tablespoons of fish sauce. Then, cover the pot, bringing the heat down low and letting your chicken boil for 20 minutes. When the 20 minutes are up, add your remaining tomatoes, your long green peppers, and bokchoy. After covering and cooking for a final 3 minutes, season your kinamatisang manok with ground black pepper and patis as needed.
Serve hot with rice
Take your kinamatisang manok off the stove and serve it with rice. With how appetizing its smell is, you’ll be scarfing it down in no time!
Let us know what you and your family think of this kinamatisang manok recipe!
Did you make this? If you snap a photo, please be sure tag us on Instagram at @panlasangpinoy or hashtag #panlasangpinoy so we can see your creations!
Kinamatisang Manok
Ingredients
Instructions
- Heat oil in a cooking pot. Sauté garlic until it starts to brown.
- Add onion and ginger. Continue cooking until the onion softens.
- Put the chicken pieces into the pot. Cook each side for 1 minute.
- Stir-in half of the tomatoes. Cook for 2 minutes.
- Pour the water and let boil.
- Add Knorr Chicken Cube and 2 teaspoons of fish sauce. Cover the pot and adjust the heat to low setting. Boil the chicken for 20 minutes.
- Add remaining tomatoes, long green pepper, and bok choy. Cover and cook for 3 minutes.
- Season with ground black pepper and fish sauce as needed.
- Serve warm with rice. Share and enjoy!
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