Go Back
–+ servings

Easy Kinamatisang Manok Recipe – Filipino Tomato Chicken Stew

YUMMY KITCHEN
A comforting Filipino chicken stew made with tender chicken, fresh tomatoes, garlic, ginger, onion and fish sauce. Potatoes, green chillies, and pechay complete this flavorful tomato-based dish, perfect with freshly cooked rice.
No ratings yet
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Course Main Course, MAIN DISH
Cuisine Filipino
Servings 6
Calories 430 kcal

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

  1. 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.
  2. Using the same pan, sauté the garlic and ginger until fragrant. Add the sliced onion and cook until softened.
  3. 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.
  4. Return the seared chicken to the pan. Toss together with the tomato mixture and cook for about 1 minute.
  5. Add the fish sauce and black pepper. Crumble in the chicken broth cube and mix well.
  6. Pour in the water and stir. Cover the pan and simmer for about 15 minutes, or until the chicken is nearly cooked through.
  7. Add the potatoes and stir gently. Cover and continue simmering until the potatoes are tender and the chicken is completely cooked.
  8. Add the green chillies and pechay. Cook for about 1 minute, or just until the pechay leaves wilt.
  9. Give the stew a final gentle stir. Taste and adjust the fish sauce or pepper if needed.
  10. Serve hot with freshly cooked rice.

Nutrition

Calories: 430kcalCarbohydrates: 24gProtein: 39gFat: 21gSaturated Fat: 5gCholesterol: 125mgSodium: 1150mgFiber: 4gSugar: 6g
Keyword Easy Kinamatisang Manok, Filipino chicken recipe, Filipino chicken stew, Filipino Tomato Chicken, Kinamatisang Manok, Kinamatisang Manok Recipe, Kinamatisang Manok with Pechay, Tomato Chicken Stew
Tried this recipe?Let us know how it was!