Easy Pinatisang Manok Recipe
I. Introduction
A comforting Filipino chicken stew simmered in fish sauce (patis), garlic, and tomatoes for a savory, umami-rich flavor. This Easy Pinatisang Manok Recipe delivers deep, complex flavors with minimal effort, showcasing the Filipino preference for bold and savory dishes.
II. Ingredients
- 2 lbs chicken (preferably with bones), cut into serving pieces
- 1/3 cup fish sauce (patis)
- 3 medium tomatoes, quartered
- 6 cloves garlic, minced
- 1 large onion, sliced
- Freshly ground black pepper to taste
- 2 cups water or chicken broth
- 2 tbsp cooking oil
- Optional: sliced green chilies (siling labuyo)
III. Equipment
- Large pot or Dutch oven
- Wooden spoon
- Knife and cutting board
- Measuring cups and spoons
IV. Instructions
- Heat oil in a large pot over medium heat.
- Sauté garlic and onions until fragrant and onions are translucent.
- Add tomatoes and cook until soft and starting to break down.
- Add chicken pieces and cook until they change color, about 5 minutes.
- Pour in fish sauce and water/broth, enough to nearly cover the chicken.
- Bring to a boil, then reduce heat and simmer covered for 25-30 minutes until chicken is tender.
- Season with black pepper to taste.
- If using, add green chilies in the last 5 minutes of cooking.
- Adjust seasoning if needed and serve hot with steamed rice.
V. Tips
Use a mix of thigh and drumstick for juicier results; adjust patis to taste to avoid over-salting. The fish sauce provides the main seasoning, so taste carefully before adding salt. For deeper flavor, you can brown the chicken slightly before adding the other ingredients. Adding a small amount of sugar can help balance the saltiness.
VI. Serving
Best with steamed white rice and a side of sliced green chilies or calamansi. This savory dish pairs wonderfully with a simple cucumber salad to balance the rich, salty flavors. It’s perfect for a simple weeknight dinner.
VII. Storage
Keeps well in the fridge for up to 3 days; flavors deepen over time. Store in an airtight container and reheat on the stovetop over medium heat. If the sauce thickens too much during storage, add a small amount of water or broth when reheating.
