The fragrant aroma of Kinamatisang Manok drifting through my kitchen always transports me to my childhood. This beloved Filipino Chicken in Tomato Stew combines tender chicken with juicy tomatoes and an array of savory spices for a dish that’s comforting and downright delightful. What I love most about this hearty one-pot wonder is how it effortlessly transforms a busy weeknight into a family feast, with quick prep and minimal cleanup. Each spoonful is filled with warmth, making it a perfect remedy for those days when you crave a taste of home. Ready to bring a bit of Filipino flavor to your table? Let’s dive into this satisfying stew and discover the magic it holds!
Why is Kinamatisang Manok a Must-Try?
Heartwarming Comfort: Kinamatisang Manok is the ultimate comfort food, combining tender chicken with rich, tomato-based broth that warms your soul.
Quick & Easy: This one-pot recipe is not only simple but also perfect for busy weeknights, allowing you to enjoy a homemade meal without the stress.
Bursting with Flavor: The unique blend of ginger, garlic, and green chili peppers creates a savory depth that will have your taste buds dancing.
Versatile Dish: While traditional, this stew can easily be adjusted to your taste by swapping ingredients like adding your favorite greens or adjusting the spice level.
Family-Friendly: It’s sure to please everyone at the dinner table, making it an excellent choice for a wholesome family meal any night of the week. Try serving it with rice for an authentic Filipino experience!
Kinamatisang Manok Ingredients
• Perfect for this hearty stew.
For the Stew
- Chicken (1 lb, cut into serving pieces) – Main protein source; provides heartiness to the stew. Substitution Note: You can use bone-in chicken for more flavor.
- Tomatoes (4, sliced into wedges) – Adds sweetness and acidity, forming the stew base. Substitution Note: Use canned tomatoes if fresh is unavailable.
- Knorr Chicken Cube (1) – Enhances umami flavor for deeper taste. No substitutions; consider low-sodium options for a healthier version.
- Bok Choy (2 bunches) – Provides nutrition and a slight crunch; balances flavors. Substitution Note: Spinach or kale can be used in its place.
- Long Green Chili Peppers (3) – Introduces a mild heat; adds depth to the stew. Substitution Note: Jalapeños for more spice or omit for a milder version.
- Onion (1, sliced) – Adds sweetness and depth; aromatic base for the stew. Substitution Note: Shallots can be used for a sweeter taste.
- Ginger (3 thumbs, crushed) – Contributes warmth and spiciness; aids digestion. No substitutions; fresh is best.
- Garlic (3 cloves, chopped) – Adds flavor and aroma; essential for savory dishes. No substitutions; garlic powder is not as effective.
- Water (2 cups) – Creates the stew base; necessary for cooking chicken. Adjust for desired stew thickness.
- Cooking Oil (3 tablespoons) – Used for sautéing; enhances flavors. Substitution Note: Vegetable or canola oil works; olive oil may result in different flavor.
For Seasoning
- Fish Sauce and Ground Black Pepper – Season to taste; enhances umami flavors. Substitution Note: Soy sauce can replace fish sauce for a non-fish alternative.
Step‑by‑Step Instructions for Kinamatisang Manok
Step 1: Heat the Oil
In a large pot, heat 3 tablespoons of cooking oil over medium heat. The oil should shimmer, indicating it’s ready for the next ingredients. This will create a fragrant base for your Kinamatisang Manok, allowing flavors to develop beautifully.
Step 2: Sauté the Garlic
Add 3 chopped cloves of garlic to the hot oil, sautéing until they turn light golden brown, about 1-2 minutes. Keep a close eye to prevent burning, as this can create bitterness. The aromatic scent will fill your kitchen and set the stage for your hearty stew.
Step 3: Add Onion and Ginger
Introduce 1 sliced onion and 3 crushed thumbs of ginger to the pot. Stir frequently for about 3-4 minutes, until the onion becomes soft and translucent. This step builds layers of flavor, essential for achieving the rich taste characteristic of Kinamatisang Manok.
Step 4: Brown the Chicken
Add 1 pound of chicken, cut into serving pieces, to the pot. Allow each piece to brown for about 1 minute on each side. This not only locks in juices but also adds a lovely color and caramelized richness to the stew, enhancing its overall appeal.
Step 5: Incorporate the Tomatoes
Stir in half of the sliced tomatoes and cook for an additional 2 minutes. The tomatoes will soften and start to break down, contributing their natural sweetness and acidity, which is crucial for the stew base of your Kinamatisang Manok.
Step 6: Add Water and Boil
Pour in 2 cups of water and bring the mixture to a boil. This should take about 5-7 minutes. Once boiling, reduce the heat to a gentle simmer, allowing the stew to develop depth while keeping the chicken tender and juicy.
Step 7: Season and Simmer
Add 1 Knorr Chicken Cube and a dash of fish sauce to the pot. Stir well to dissolve the cube, reduce your heat to low, and let it simmer for 20 minutes. This process melds all the flavors together, making your Kinamatisang Manok incredibly savory and comforting.
Step 8: Add Remaining Ingredients
After 20 minutes, add the remaining sliced tomatoes, 3 long green chili peppers, and 2 bunches of bok choy. Cover the pot again and let it cook for an additional 3 minutes. You’ll notice the bok choy wilting beautifully, adding color and a fresh crunch to the stew.
Step 9: Adjust the Seasoning
Taste the broth and adjust seasoning with ground black pepper and extra fish sauce if desired. Stir gently to combine everything, ensuring each bite of your Kinamatisang Manok is bursting with flavor before serving.
Step 10: Serve with Rice
Once seasoned to your liking, ladle the warm Kinamatisang Manok into bowls, serving it with steamed white rice. Enjoy this heartfelt Filipino stew as it brings a sense of warmth and home to your dinner table.
How to Store and Freeze Kinamatisang Manok
Fridge: Store leftover Kinamatisang Manok in an airtight container for up to 3 days. This stew maintains its flavor, allowing for delightful meals throughout the week.
Freezer: Freeze Kinamatisang Manok in a freezer-safe container for up to 3 months. Ensure it is completely cooled before sealing to avoid freezer burn.
Reheating: Reheat on the stovetop over low heat, stirring occasionally to ensure even warming. You may need to add a splash of water for the desired consistency.
Thawing: For best results, thaw in the refrigerator overnight before reheating, allowing the flavors to meld back together beautifully.
Kinamatisang Manok Variations & Substitutions
Feel free to get creative with this comforting stew, elevating its flavors and customizing it to your liking!
- Dairy-Free: Use coconut milk in place of any dairy-based toppings for a creamy, tropical twist.
- Spicy Delight: Add more long green chili peppers or a scatter of red pepper flakes for a fiery kick that warms the soul.
- Leafy Greens Twist: Swap bok choy for Swiss chard or collard greens for a nutritious alternative that still brings that satisfying crunch.
- Herb Infusion: Toss in fresh herbs like cilantro or basil at the end for an aromatic finish that enhances the dish’s flavors.
- Protein Swap: Use tofu or chickpeas as a protein base for a vegetarian or vegan adaptation that retains the stew’s comforting characteristics.
- Zesty Additions: Enhance with a splash of lime juice or vinegar before serving for a refreshing acidity that brightens the dish.
- Flavor Boost: Add a tablespoon of tomato paste while cooking to intensify the tomato base, delivering a punch of goodness in every bite.
- Umami Upgrade: Substitute fish sauce with soy sauce for those seeking a non-fish alternative, maintaining that rich umami flavor.
Explore the possibilities and turn this beloved Filipino dish into your very own masterpiece! If you’re interested in a deeper dive into flavor combinations, check out another favorite like Adobo.
Expert Tips for Kinamatisang Manok
- Sauté with Care: Keep an eye on the garlic while sautéing; darkened garlic can turn bitter and impact the stew’s flavor.
- Tomato Timing: Add tomatoes in stages; letting some cook down enhances the broth’s richness, while fresh ones add texture at the end.
- Chicken Cooking: Ensure chicken pieces are fully immersed in the broth while simmering to avoid uneven cooking. Adjust time based on size.
- Season to Taste: Taste the broth as you go; don’t be afraid to tweak the fish sauce and ground black pepper for your preferred umami level.
- Storage Savvy: If you have leftovers, let the stew cool completely before refrigerating to maintain the flavor and texture of your Kinamatisang Manok.
What to Serve with Kinamatisang Manok
The warmth and richness of Filipino chicken stew beckon for delightful pairings to create a memorable dining experience.
Steamed White Rice: Perfectly absorbs the savory broth, making each bite a comforting delight. A quintessential pairing for this dish, it elevates the meal into a hearty feast.
Garlic Fried Rice: Infused with fragrant garlic, this dish offers a flavorful twist that complements the stew’s savory notes, adding depth to every mouthful.
Savory Coconut Rice: Adding a subtle sweetness, this dish harmonizes beautifully with the tangy tomatoes, introducing a lush texture that balances the stew’s richness.
Pickled Vegetables: A zesty crunch found in pickled radishes or mangoes cuts through the stew’s richness, providing a refreshing contrast that brightens the palate.
Chili Garlic Sauce: A dash of this sauce delivers an extra kick, enhancing the complexity of flavors in Kinamatisang Manok. Spice lovers will relish this fiery addition!
Mango Salad: A vibrant salad with ripe mango and onions offers a sweet and tangy element, refreshing your taste buds and beautifully balancing the dish’s hearty flavors.
Lemonade or Calamansi Juice: These refreshing drinks provide a zesty contrast to the rich, savory stew, cleansing the palate with every sip and enhancing the overall meal experience.
Banana Fritters: A sweet finish after your savory feast, these fluffy fritters add a delightful sweetness that harmonizes with the meal’s comforting flavors.
Make Ahead Options
These Kinamatisang Manok are perfect for meal prep enthusiasts! You can chop the ingredients, such as the onions, tomatoes, and ginger, and refrigerate them for up to 24 hours in advance. Additionally, brown the chicken in advance, then store it separately in the fridge to save cooking time later. When ready to serve, simply sauté the prepped vegetables, add the browned chicken along with the remaining ingredients, and simmer as directed. This approach ensures your Kinamatisang Manok is just as delicious while significantly cutting down on your mealtime stress, making it ideal for busy weeknights or gatherings!
Kinamatisang Manok Recipe FAQs
What kind of chicken is best for Kinamatisang Manok?
Absolutely! For the best flavor, I recommend using bone-in chicken pieces. The bones contribute to a richer broth. However, if you prefer a quicker cooking option, boneless chicken can also work well.
How long can I store Kinamatisang Manok in the fridge?
Leftovers of your Kinamatisang Manok can be stored in an airtight container in the refrigerator for up to 3 days. Make sure to let the stew cool completely before sealing to maintain its wonderful flavor!
Can I freeze Kinamatisang Manok? How do I do it?
Yes, you can freeze this delicious stew! Place it in a freezer-safe container after it has cooled completely. It will last for up to 3 months. To reheat, first thaw it overnight in the refrigerator. When you’re ready, warm it gently on the stovetop over low heat, stirring occasionally. You may need to add a splash of water to achieve your desired consistency.
What should I do if my Kinamatisang Manok is too salty?
If you find your Kinamatisang Manok has turned out too salty, try adding more water to dilute the saltiness. You can also incorporate more fresh tomatoes or a couple of chopped potatoes, which will absorb some of the salt while cooking, balancing out the flavors beautifully.
Are there any common allergens in Kinamatisang Manok?
In this recipe, the primary allergens could stem from the fish sauce, as it contains fish. If you need a non-fish alternative, you can substitute with soy sauce. Always check labels for any dietary restrictions, especially if you’re serving to guests with allergies.
What can I use instead of bok choy?
If bok choy isn’t available, spinach or kale can work wonderfully in this stew. Both options will bring their own unique flavors and nutrients to the dish, ensuring you still have a hearty and delicious meal!
Kinamatisang Manok: Cozy Up with this Hearty Stew
Ingredients
Equipment
Method
- In a large pot, heat 3 tablespoons of cooking oil over medium heat.
- Add 3 chopped cloves of garlic to the hot oil, sautéing until they turn light golden brown, about 1-2 minutes.
- Introduce 1 sliced onion and 3 crushed thumbs of ginger to the pot, stirring frequently for about 3-4 minutes until the onion becomes soft and translucent.
- Add 1 pound of chicken, cut into serving pieces, to the pot and allow each piece to brown for about 1 minute on each side.
- Stir in half of the sliced tomatoes and cook for an additional 2 minutes.
- Pour in 2 cups of water and bring the mixture to a boil.
- Add 1 Knorr Chicken Cube and a dash of fish sauce to the pot, stir well to dissolve, and let it simmer for 20 minutes.
- After 20 minutes, add the remaining sliced tomatoes, 3 long green chili peppers, and 2 bunches of bok choy.
- Taste the broth and adjust seasoning with ground black pepper and extra fish sauce if desired.
- Once seasoned to your liking, ladle the warm Kinamatisang Manok into bowls, serving it with steamed white rice.
