Kinamatisang Manok
“Kinamatisang manok is a simple dish made with chicken, tomato, and various vegetables. A simple and hearty meal that perfectly complement you steamed white rice.”
Kinamatisang manok or chicken kinamatisan is a tomato based stew that is easy to make yet so delicious.
On typical days, this simple recipe can be cooked for lunch or dinner. This dish is best served with a heaping amount of steaming rice. I also like to serve it with fish sauce and chili flakes for a spicy kick.
This kinamatisang manok recipe can also be made with pork instead of chicken. To guarantee that the meat tenderizes, the cooking time must be increased.
I like making this dish almost every week as it is so easy to prepare and so tasty. This dish is more like the sinigang na salmon recipe, that instead of using tamarind soup base, I am using fresh tomatoes to produce that sour taste. So most of the vegetables I used in this recipe are much more aligned to the sinigang recipe. At times, I just skip the vegetables or put more if I like, it really depends on you as long as you keep the main ingredients.
My Latest Videos
WHAT IS KINAMATISANG MANOK
Kinamatisang manok or chicken kinamatisan is a chicken dish cooked with plenty of fresh tomatoes and adding some vegetables to make it even healthier. The fresh tomato acidity is what makes this dish so appetizing and energizing.
The fact that this meal uses fresh tomatoes rather than store-bought tomato sauce and paste is one of my favorite aspects about it. Instead of blending them into the purée, I prefer to slice them. The tomatoes have the acidity that gives out the sour taste. The skin of the tomato is high in pythochemicals, which we don’t want to waste.
KINAMATISANG MANOK INGREDIENTS
Making the kinamatisang manok requires few ingredients and here they are:
Garlic and onion. Basic ingredients used by Pinoy for sautéing, they always go together.
Tomatoes. This is where all the flavor and color comes in. It also thickens the sauce and gives that slight sourness to the dish. Use fresh tomatoes for their freshness and nutritional value.
Chicken. I usually whole chicken when making this dish then chopped into bite size pieces. You can use any parts that you desired.
Vegetables. You can use any vegetables that you like is available. For me, I like to use radish (labanos), lady finger (okra), and lettuce or water spinach (kangkong).
Fish sauce, salt and pepper. Fish sauce gives out the umami flavor while salt enhances the flavor of the dish. Pepper gives a hint of spice in the dish.
HOW TO MAKE KINAMATISANG MANOK
The preparation of kinamatisang manok is quite simple but delicious.
Begin by heating oil in a pan over medium heat. Sauté garlic and onion, and cook for a few seconds, until fragrant and light brown.
Add the chicken pieces in the pan and season with fish sauce and pepper. Cook until no longer pink about 2-3 minutes.
Then combine tomatoes and cook until they are tender. Gently crush them with the back of the wooden spoon to release the juice. Add water to the sauce to make a lovely broth.
Cover pan and cook, stirring occasionally, around 25-30 minutes, or until chicken is tender and sauce begins to thicken.
Add the raddish and lady fingers (okra) and simmer for 1-2 minutes. Season with salt, taste and adjust the flavor.
Finally, add in the lettuce or kangkong leaves and cook for another minute. Cover and turn off the heat. Let the remaining steam cook the green vegetables.
Transfer the kinamatisang manok in a serving bowl. Serve with steaming rice.
HOW TO SERVE
This dish is best served with a heaping amount of steaming rice for lunch or dinner meal. You can also serve it with fish sauce with chili flakes for a spicy kick.
HOW TO STORE
Keep left over in an airtight container in the refrigerator since the tomatoes can easily spoil. Reheat on stove top until heated through or in the microwave for at least 2 minutes.
Try this recipe if you have chicken (or any other meat) and tomatoes on hand. This dish is excellent, easy to make, and filling.
If you’ve tried this recipe, please rate it and tell me how you liked it in the comments section below; I love hearing from you! Happy tummy!
Kinamatisang Manok
Equipment
- Large cooking pot and stirring spoon
- Chopping board and knife
- Measuring cup and spoon
Ingredients
- 2 tablespoons oil
- 4 cloves garlic, minced
- 1 medium onion, chopped
- 1 kilo whole chicken, chopped into small pieces
- 4 tablespoons fish sauce
- 1 teaspoons ground black pepper
- 5 large tomatoes, chopped
- ½ to 1 cup water
- 1 small raddish or "labanos", cut into circles
- ¼ kilo lady fingers or "okra"
- ½ to 1 teaspoon salt
- 1 bundle water spinach or "kangkong" or lettuce
Instructions
- In a large cooking pot, heat oil over medium heat. Sauté garlic and onion, and cook until fragrant and light brown.
- Add the chicken pieces in the pan and season with fish sauce and pepper. Cook until no longer pink about 2-3 minutes.
- Combine tomatoes and cook until they are tender. Gently crush them with the back of the wooden spoon to release their juices. Add water to the sauce to make a lovely broth.
- Cover pan and cook, stirring occasionally, for 25-30 minutes, or until chicken is tender and sauce begins to thicken.
- Add the raddish and lady fingers (okra) and simmer for 1-2 minutes. Season with salt, taste and adjust the flavor.
- Finally, add in the kangkong leaves or lettuce and cook for another minute. Cover and turn off the heat. Let the remaining steam cook the green vegetables.
- Transfer the kinamatisang manok in a serving bowl. Serve with steaming rice.
- Share and enjoy!
If you make something with Happy Tummy Recipes, please share it with me, and don’t forget to rate and comment on this recipe below!
For more recipe inspiration, please subscribe to our recipe newsletter and follow me on Pinterest, Facebook, Tumblr, and YouTube!
This post contains affiliate links. I make a commission from sales. As an Amazon Associate, I earn from qualifying purchases. For more information, read my disclosure policy.
