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Kinamatisang Manok

Kinamatisang manok is a tomato-based stew consisting of chicken braised in the freshest tomatoes, accompanied by carrot and potato chunks. The acidity from the fresh tomatoes is what makes this dish super appetising and uplifting. Best paired with a lot of hot steaming rice. Truly asim kilig in every subo!

WHAT ARE KAMATIS?

Kamatis is the Tagalog term for tomatoes. It is a popular vegetable which is small, sour and is orange in color. Tomatoes are either eaten fresh, just like in salads; made into a soup such as tomato soup; or made into tomato sauce or paste, the type with are usually used in the culinary world.

Filipinos are known to have a wide range or tomato-based dishes. Tomato sauce and paste are so handy in making tomato-based stews. These pre-packed sauces are already seasoned and treated with sodium for life-prolonging purposes. With these information, some people are trying to make use of fresh tomatoes for freshness and nutritional benefits, just like in this recipe.

Kinamatisang manok is simply one of my faves. The term “kinamatisan” simply means “cooked with tomatoes”.

KINAMATISANG MANOK

Nothing beats using the freshest ingredients in a dish you’ll cook for your family. Having a bunch of tomato delivered to our pantry is a bit overwhelming for me as I have a lot of recipe ideas going on in my mind.

So of course, the first recipe I thought of was spaghetti. But it is gonna be lunch time soon so I needed to prepare something with rice. There are a lot of known tomato-based stew dishes in our country like afritada, menudo, pochero, kaldereta—most of them being argued on what ingredients really are used for each.

I am cooking a dish with tomatoes and chicken and will be calling it what it is—kinamatisang manok (kamatis = tomatoes; manok = chicken). With these two main ingredients, no one can argue that I used a wrong name for this dish because it is literally chicken with tomatoes.

What I like most about this dish is that it uses fresh tomatoes instead of store-bought tomato sauce and paste. I opt to just slice them and not blend them into the puree. In this case, there will be small chunks of tomatoes in the broth for a sudden “asim kilig” moment. The tomato skin is also packed with pythochemicals and we don’t want to waste them.

If you have chicken (or any meat) and tomatoes, try this recipe out! This is delicious, simple and hearty.

HOW TO MAKE KINAMATISANG MANOK

Kinamatisang manok is so simple to prepare. It is basically like cooking menudo but using freshly chopped tomatoes instead of tomato sauce.

Sauté your aromatics and the chicken pieces. Add your tomatoes and continue sautéing until they are soft. Gently crush them to extract the flavors.  Turn the sauce into a nice broth by adding some water. I used 2 cups of water in this recipe. You can add more if you prefer this dish to be soupy.

Add the rest of the vegetables and let them cook until tender. You can do the fork test to check on this. Do not forget to season and adjust the taste especially that this is a sour dish. I added some sugar just to balance the taste. When everything is set, serve the kinamatisang manok with a bowl of hot steaming rice.

Kinamatisang Manok

Course: Chicken Recipes
Servings

4

servings

Ingredients

  • 1 kilo chicken (cut into serving pieces)

  • 7 pieces tomatoes (cut into wedges)

  • 1 medium onion (chopped)

  • 4 cloves of garlic (minced)

  • 1 thumb-sized ginger (chopped)

  • Pepper to taste

  • Fish sauce to taste

  • 1 – 2 cups water

  • 3 pieces green chilies

  • 1 small carrot (cut into wedges)

  • 1 small potato (cut into wedges)

Directions

  • Heat some in a pan and sauté the onions, garlic and the ginger for a few seconds until aromatic and light brown. Add the chicken pieces to the pan and sauté until it changes color.
  • Add the chopped tomatoes and then sauté. Season with fish sauce and black pepper. Continue sautéing until the tomatoes are soft and crushed.
  • Add some water. Cover the pan and let it simmer for 15 minutes.
  • Add the carrots and potatoes. Continue simmering until the veggies are cooked and tender.
  • Do a taste test and balance the taste using sugar (optional step).
  • Add the green chilies and then cook for a few more minutes.
  • Transfer the kinamatisang manok to a serving plate and serve with hot steaming rice. Enjoy!

Kinamatisang Manok Recipe (TAGALOG)

MGA SANGKAP:

  • 1 kilo ng manok (hiniwa sa serving pieces)
  • 7 piraso ng kamatis (hiniwa ng wedges)
  • 1 sibuyas (hiniwa)
  • 4 butil ng bawang (hiniwa ng maliliit)
  • 1 thumb-sized luya (hiniwa)
  • paminta
  • patis
  • 1 – 2 tasa ng tubig
  • 3 piraso ng siling pansigang
  • 1 maliit na carrot (hiniwa ng wedges)
  • 1 maliit na patatas (hiniwa ng wedges)

PAANO LUTUIN:

  1. Magpainit ng mantika at igisa ang sibuyas, bawang at luya ng ilang segundo hanggang maging light brown. Ilagay ang mga manok at igisa hanggang mag-iba ang kulay.
  2. Ilagay ang mga kamatis at igisa. Lasahan ng patis at paminta. Lutuin ito hanggang lumambot at madurog ang mga kamatis.
  3. Ilagay ang tubig. Takpan ang kawali at pakuluan ito ng 15 minuto.
  4. Ilagay ang mga carrots at patatas. Lutuin pa ito hanggang lumambot ang mga gulay.
  5. Tikman ang sabaw at i-adjust ang lasa gamit ang asukal (optional).
  6. Ilagay ang mga siling pansigang at lutuin pa ito ng konting minuto.
  7. Ilipat ang kinamatisang manok sa isang serving plate at ihain kasama ng mainit na kanin. Enjoy!

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