Easy Kinamatisang Manok Recipe – Filipino Tomato Chicken Stew
Kinamatisang Manok is a comforting Filipino chicken stew made flavorful with fresh tomatoes, garlic, ginger, onion and fish sauce. Unlike tomato-based dishes that use tomato sauce or paste, this recipe gets its beautiful color, tangy flavor, and savory broth from fresh tomatoes cooked until soft and juicy. Tender chicken, potatoes, green chillies and pechay complete this simple yet satisfying Filipino meal.
Easy Kinamatisang Manok Recipe – Filipino Tomato Chicken Stew
Equipment
- Large deep pan or pot
- Wooden spoon or spatula
- Tongs
- Knife
- Cutting board
- Measuring Spoons
- Serving bowl or platter
Ingredients
- 1 kg chicken chopped into serving pieces
- 5 cloves garlic minced
- 1 thumb-sized piece ginger sliced or minced
- 1 large onion sliced
- 5 medium ripe tomatoes chopped
- 2 tablespoons fish sauce or to taste
- ½ teaspoon black pepper
- 1 chicken broth cube
- 3 Cups water
- 2 medium potatoes peeled and cut into chunks
- 3 green chillies
- 1 bunch pechay washed and trimmed
- 3 Tablespoons cooking oil
Notes
- Heat the cooking oil in a large deep pan over medium-high heat. Add the chicken pieces and sear until lightly browned on all sides. Cook in batches if needed to avoid overcrowding the pan. Remove the chicken and set aside.
- Using the same pan, sauté the garlic and ginger until fragrant. Add the sliced onion and cook until softened.
- Add the chopped tomatoes. Cook until the tomatoes become very soft and juicy. Gently crush them with a spatula or wooden spoon to release their juices and create the tomato base.
- Return the seared chicken to the pan. Toss together with the tomato mixture and cook for about 1 minute.
- Add the fish sauce and black pepper. Crumble in the chicken broth cube and mix well.
- Pour in the water and stir. Cover the pan and simmer for about 15 minutes, or until the chicken is nearly cooked through.
- Add the potatoes and stir gently. Cover and continue simmering until the potatoes are tender and the chicken is completely cooked.
- Add the green chillies and pechay. Cook for about 1 minute, or just until the pechay leaves wilt.
- Give the stew a final gentle stir. Taste and adjust the fish sauce or pepper if needed.
- Serve hot with freshly cooked rice.
Nutrition
It is the kind of dish that feels familiar from the very first spoonful. The fresh tomatoes give the stew a naturally bright flavor, while the aromatics and fish sauce create a rich savory base. Served with freshly cooked rice, this is a delicious everyday meal that is easy enough for a regular family lunch or dinner.
What Is Kinamatisang Manok?
Kinamatisang Manok is a Filipino-style chicken stew where tomatoes are the main flavoring ingredient. The word kinamatisan comes from kamatis, the Filipino word for tomato, referring to dishes that are cooked with plenty of fresh tomatoes.
For this recipe, the chicken is first seared until lightly browned. Garlic, ginger, onion, and tomatoes are then cooked in the same pan before the chicken is returned and simmered with water and chicken broth. Potatoes are added to make the dish more filling, while green chillies and pechay finish the stew with freshness, color, and a gentle kick.
The result is a light tomato-based stew with a savory, slightly sour and naturally sweet flavor.
Why You’ll Love This Recipe
There are plenty of reasons to add this Filipino chicken recipe to your meal rotation.
First, it uses simple ingredients that are familiar and easy to find. You do not need an elaborate collection of spices or sauces to create a flavorful dish. Fresh tomatoes do most of the work, while garlic, ginger, onion, and fish sauce build a delicious savory foundation.
Searing the chicken first also adds another layer of flavor. Instead of simply boiling the chicken, browning the pieces allows the outside to develop a lightly caramelized surface. Cooking the chicken in batches is especially helpful because it gives every piece enough room to brown properly instead of steaming.
The potatoes make the stew more satisfying, while pechay adds vegetables and a fresh contrast to the rich chicken broth. Green chillies provide a subtle spicy flavor without overpowering the tomatoes.
And, of course, everything tastes even better with hot steamed rice!
Ingredients for Kinamatisang Manok
Chicken pieces are the main ingredient. You can use a whole chicken cut into serving pieces or choose specific cuts such as thighs, drumsticks, breasts, or wings.
Garlic, ginger, and onion form the aromatic base of the stew. Sautéing them until fragrant helps release their natural flavors.
Fresh tomatoes provide the signature taste of the dish. Use ripe tomatoes whenever possible because they are softer, juicier, and naturally sweeter.
Fish sauce adds saltiness and savory umami. Add it gradually and adjust according to taste.
Black pepper adds gentle warmth and helps balance the flavors.
Chicken broth cube intensifies the chicken flavor. You can substitute chicken stock if preferred.
Water creates the broth in which the chicken and vegetables simmer.
Potatoes make the stew hearty and release some starch into the broth as they cook.
Green chillies provide mild heat and a subtle fresh flavor. Adjust the amount according to your preference.
Pechay, also known as Chinese cabbage or bok choy, adds color, freshness, and vegetables.
Oil is used for searing the chicken and sautéing the aromatics.
How to Cook Kinamatisang Manok
Start by heating oil in a deep pan or pot over medium-high heat. Add the chicken pieces and sear them until lightly browned on the outside, turning them as needed. If your pan is small, cook the chicken in batches. This gives the pieces enough space to brown properly.
Once the chicken is browned, remove it from the pan and set it aside.
Using the same pan, sauté the garlic and ginger until fragrant. Add the onion and cook until it begins to soften. Then add the tomatoes.
Cook the tomatoes until they become very soft. Use a spatula or wooden spoon to gently crush them as they cook. The tomatoes should release their juices and form the flavorful base of the stew.
Return the seared chicken to the pan and toss it together with the tomato mixture. Season with fish sauce and black pepper, then add the chicken broth cube. Stir everything well so the chicken is coated with the seasonings.
Pour in the water and cover the pan. Let the chicken simmer for about 15 minutes, allowing it to cook and absorb the flavors from the tomato broth.
Add the potatoes and stir gently. Cover the pan again and continue simmering until the potatoes become tender and the chicken is completely cooked.
Once the chicken and potatoes are ready, add the green chillies and pechay. Cook for about a minute, or just until the pechay leaves wilt.
Give everything a gentle stir, then turn off the heat. Serve your Kinamatisang Manok hot with freshly cooked rice.
Tips for Making the Best Kinamatisang Manok
For better flavor, avoid overcrowding the pan when searing the chicken. Cooking the pieces in batches gives them more direct contact with the hot pan and helps them brown instead of steam.
Choose ripe, flavorful tomatoes. Since fresh tomatoes are the star of this dish, their quality makes a noticeable difference.
Let the tomatoes cook until they are soft enough to crush easily. This creates a more flavorful and naturally juicy tomato broth.
Taste the stew before serving. Fish sauce and chicken broth cubes can vary in saltiness, so it is better to add seasoning gradually.
Do not cook the pechay for too long. Adding it near the end keeps the leaves fresh and prevents them from becoming overly soft.
If you prefer a more soupy Kinamatisang Manok, simply add a little more water. For a richer and slightly thicker stew, allow it to simmer uncovered for a few extra minutes.
Easy Kinamatisang Manok Variations
One of the best things about this Filipino chicken stew is how easy it is to customize.
For more vegetables, add cabbage to make Kinamatisang Manok with Repolyo. Carrots, green beans, or green peas can also be added depending on what you have available.
If you prefer a stronger savory flavor, add a small amount of oyster sauce. Soy sauce can also be added for extra color and saltiness, although it will change the flavor of the original fresh-tomato version.
You can also adjust the green chillies. Keep them whole for a milder flavor or slice them to release more heat into the broth.
What to Serve with Kinamatisang Manok
The classic partner for Kinamatisang Manok is hot steamed rice. The savory tomato broth is especially delicious spooned over rice, making every bite flavorful and comforting.
Because the dish already contains chicken, potatoes, and vegetables, it can easily stand on its own as a complete family meal. You can also serve it with a simple vegetable side dish or a fresh cucumber salad.
How to Store and Reheat
Allow leftover Kinamatisang Manok to cool briefly, then transfer it to a clean, airtight container and refrigerate promptly. For best quality and food safety, refrigerated leftovers are best consumed within 3 to 4 days.
For longer storage, freeze the stew in freezer-safe containers. When ready to eat, thaw it in the refrigerator when possible.
To reheat, place the stew in a microwave-safe container, cover loosely, and heat in short intervals, stirring between each interval until thoroughly hot. You can also reheat it in a pot over medium heat. Add a small amount of water if the broth has thickened, then stir occasionally while reheating.
Kinamatisang Manok Photo Gallery
Conclusion
Kinamatisang Manok is a wonderful example of how simple Filipino ingredients can create an incredibly comforting meal. Fresh tomatoes provide the dish’s signature tang and natural sweetness, while garlic, ginger, onion, and fish sauce create its savory character.
The tender chicken and potatoes make it hearty, while green chillies and pechay add freshness, color, and a little extra personality.
If you are searching for an easy Kinamatisang Manok recipe, this Filipino tomato chicken stew is definitely worth adding to your home-cooked meal rotation. Pair it with hot rice, gather everyone around the table, and enjoy a simple taste of Filipino comfort food.
Try our other Yummy Filipino Chicken Recipes :
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 :
- Maginit ng mantika sa kawali, lutuin ang mga manok hanggang mag kayumanggi. Pag baliktarin kung kinakailangan. Tanggalin pag naluto na. Lutuin ng mag-batch.
- 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.
- Ibalik dito ang mga nalutong manok. Haluin at lutuin ng 1 minuto. Haluan ng patis at paminta panlasa. Haluan ng chicken broth cube.
- Buhusan ng tubig. Takpan at lutuin ng 15 minuto. Haluan ng patatas. Takpan at lutuin hanggang lumambot ang patatas.
- Haluan ng mga siling mahaba at pechay. Lutuin ng 1 minuto o hanggang lumanta ang mga dahon. Ihanda habang mainit pa.
