Kinamatisang Manok – A Flavorful Filipino Tomato Chicken Stew

Kinamatisang Manok, sometimes called “Sarciadong Manok” is a sour, tangy, and very savory Filipino tomato stewed chicken dish. This simple yet comforting dish with a big personality is perfect for any occasion. You’ll only need chicken chopped to parts, sautéed in garlic, ginger, onion, tomatoes, fish sauce, black pepper, a chicken broth cube, simmered with water, potatoes, green chillies, pechay ( Chinese cabbage ), and a bit of oil for sautéing. A dish that highlights the blend of tomatoes, herbs, and spices giving it a natural sweet and savoy flavor. You’re sure to enjoy this dish.

Kinamatisang Manok Recipe :

Ingredients :

• 1 kilo chicken pieces
• 5 cloves garlic ( minced )
• 1 thumb-sized ginger ( sliced )
• 1 medium onion ( chopped )
• 8 pieces tomatoes ( sliced )
• Fish sauce to taste
• Black pepper to taste
• 1 piece chicken broth cube
• 2 cups water
• Potatoes ( chopped to chunks )
• 5 pieces green chillies
• 2 bunches pechay
• Oil for sauteing 

Steps :

1. Heat oil in a pan, sear chicken until it turns light brown. Flipping as needed. Then take these out. Cook these in batches.

2. In the same pan, saute garlic and ginger until aromatic. Mix in onions for a few minutes before adding in tomatoes. Cook until the tomatoes are soft enough to crush.

3. Add back the seared chicken. Saute for a minute. Add fish sauce and black pepper to taste. Then add in a chicken broth cube. Mix well.

4. Pour in water. Cover and simmer for 15 minutes. Add in potatoes and give it a good stir. Cover and simmer until the potatoes are cooked.

5. Mix in green chillies and pechay. Cook for a minute or until the leaves wilt. Serve hot !

Where did Kinamatisang recipes come from?

“Kinamatisang” or “tomato-stewed dishes” got its name from its main flavor profile coming from tomatoes or in Tagalog “kamatis”. This cozy meal, while unknown where its origins have started, is a staple in many Filipino households. A dish many families may have their own spin to as each generation adds to the modernization of the dish. The traditional recipe mostly ash a mix of these ingredients: chicken or pork as the meat, a lot of chopped or sliced tomatoes, garlic, onion, fish sauce, siling mahaba ( green chillies ), black peppercorns, and sometimes bay leaves, potatoes, carrots, green peas, beans, pechay or cabbage. This recipe is sometimes compared to Caldereta or Menudo but has a thinner sauce-stew, and is only lightly tinted a red-orange hue due to not being mixed with tomato sauce or paste compared to calderata and menudo with the thicker, very red hue, that’s more of a main dish not a stew.

Best Kinamatisang Manok Recipe

A comforting tomato based stew that uses the ever favored chicken as its main meat. It highlights the savory, tangy, and slightly sour taste of fresh tomatoes made slightly spicy with the addition of green chillies at the end. This flavorful stew is made by searing the chicken first, giving each side a nice brown char, cooking these in batches to make sure everything browns evenly. Cooking in batches also helps turn the cooking method from being ‘steaming’ and into ‘searing’ the chicken. Take these out of the pan and saute the aromatics of garlic and ginger until it smells fragrant, before adding the onions, cooking these until slightly translucent. Then add in a good amount of tomatoes, cooking these just until these are soft enough to be easily crushed with the spatula or spoon. 

Place the chicken back in and season this with fish sauce and black pepper. Toss these around before adding a chicken broth and water. Simmer for a few minutes to help make sure the chicken is cooked inside out. Add in some potatoes and cook until it feels tender. Adding in the spicy but slightly sweet ingredient-green chillies. And some pechay or Chinese cabbage for color and fiber. Mix well and bring everything to a simmer just until the leaves look wilted, meaning the flavors have all melded together. Mix once more before serving. Perfect for the colder months with a side of freshly cooked rice on the side.

Questions

• Additional Ingredients

This dish can also easily be filled with fiber by adding a good amount of cabbage to make “Kinamatisang Manok with Repolyo”, or any other leafy vegetables that you’d like to add. For those who really want a nice strong umami touch into the dish, add 2 – 3 tablespoons of oyster sauce for “Kinamatisang Manok with Oyster sauce”, you can also add a stronger savory flavor by adding 1 – 2 tablespoons of soy sauce.

• How to store / reheat ?

1. First let the dish cool down to room temperature. Place in an airtight container and keep in the fridge for 1 week, and in the freezer for 2 – 3 weeks.
2. To reheat; thaw this for 30 minutes to an hour if frozen. Place in a microwavable bowl with a lid and heat for 1 – 2 minutes at a time. Until it feels hot enough.
3. Or reheat in a pan or pot at medium heat. Place the dish in with ⅓ cup of water and let this simmer together for 10 – 25 minutes. Mix it often to avoid the bottom of the pan from burning.

Try our other Yummy Filipino Chicken Recipes :

• Chicken Menudo Recipe ( a tomato-based stew that always has liver in the dish )
• Chicken Caldereta ( Filipino tomato-based chicken stew )  
• Ginataang Manok at Kalabasa Recipe ( Chicken and Squash stewed in savory coconut sauce )
• Chicken BBQ sa Kawali  
• Chicken Tocino ( a quick sweet and savory instant cured chicken )

Kinamatisang Manok Resipi ( Tagalog ) :

Mga Sangkap :

• 1 kilo manok
• 5 butil ng bawang ( tinadtad )
• 1 daliring luya ( hiniwa )
• 1 sibuyas ( tinadtad )
• 8 piraso kamatis ( hiniwa )
• Patis panlasa
• Paminta panlasa
• 1 piraso chicken broth cube
• 2 tasa ng tubig
• Patatas ( hiniwa ng malaki )
• 5 piraso siling mahaba
• 2 bungkol ng pechay
• Mantika panluto

Paano Lutuin :

1. Maginit ng mantika sa kawali, lutuin ang mga manok hanggang mag kayumanggi. Pag baliktarin kung kinakailangan. Tanggalin pag naluto na. Lutuin ng mag-batch.
2. Sa parehong kawali, lutuin ang bawang at luya hanggang bumango. Isama dito ang mga sibuyas at lutuin ng ilang minuto. Haluan ng kamatis, lutuin hanggang lumambot.
3. Ibalik dito ang mga nalutong manok. Haluin at lutuin ng 1 minuto. Haluan ng patis at paminta panlasa. Haluan ng chicken broth cube.
4. Buhusan ng tubig. Takpan at lutuin ng 15 minuto. Haluan ng patatas. Takpan at lutuin hanggang lumambot ang patatas.
5. Haluan ng mga siling mahaba at pechay. Lutuin ng 1 minuto o hanggang lumanta ang mga dahon. Ihanda habang mainit pa.

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