Introduction
Pinatisang Manok is a classic Filipino chicken stew that showcases the distinctive umami flavor of fish sauce (patis) in a comforting, soup-like preparation. This simple yet satisfying dish combines tender chicken pieces with aromatic vegetables in a savory broth that’s both nourishing and flavorful. The use of patis gives this stew its unique character and depth that’s beloved in Filipino households.
This recipe exemplifies the Filipino approach to cooking – using simple ingredients to create complex, satisfying flavors. The key to authentic Pinatisang Manok is the “gisa” technique of sautéing aromatics, which builds layers of flavor in the dish. The result is a light but savory stew that’s perfect for any day of the week.
The dish is particularly popular during cooler weather or on rainy days when something warm and comforting is desired. It’s often served as a main course alongside steamed rice, with the flavorful broth perfect for soaking up with each grain.
Unlike other chicken stews that use coconut milk or cream, Pinatisang Manok has a cleaner, more straightforward flavor profile that highlights the natural taste of the chicken while the patis adds depth and complexity to the dish.
Ingredients
- 1 whole chicken (about 3 lbs), cut into serving pieces
- 2 inches fresh ginger, sliced
- 6 cloves garlic, minced
- 1 large onion, sliced
- 1/3 cup fish sauce (patis), or to taste
- 4-5 cups water or rice wash (kanin)
- 2 cups leafy greens (malunggay, water spinach, bok choy, or spinach)
- 2 tablespoons cooking oil
- Salt and pepper to taste
- 1-2 green chilies, sliced (optional)
Equipment
- Medium-sized heavy-bottomed pot
- Wooden spoon or spatula
- Sharp knife
- Cutting board
- Measuring cups and spoons
Step-by-Step Instructions
Tips
The “gisa” (sautéing aromatics) is crucial for building flavor – don’t rush this step. It forms the flavor base of the dish.
Use good quality fish sauce (patis) as it significantly affects the final flavor. Different brands have varying intensity levels.
Adding the leafy greens at the end preserves their color, texture, and nutritional value.
Using rice wash (the starchy water from washing rice) adds body to the broth and is a traditional technique.
Adjust the amount of fish sauce based on your preference and the saltiness of your specific brand.
Serving Suggestion
Serve Pinatisang Manok immediately while hot, ladled generously over steamed jasmine rice to soak up the savory broth.
Pair with a cold beverage like iced tea or calamansi juice to balance the savory flavors of the dish.
Consider serving with atchara (Filipino pickled papaya) to add a tangy contrast to the saltiness of the fish sauce.
A small side of steamed vegetables complements the chicken stew well without overwhelming the main dish.
For a complete Filipino meal, add a simple egg dish like fried eggs or a soft-boiled egg.
This stew is particularly satisfying on cool or rainy days when something warm and comforting is desired.
Nutritional Information
Pinatisang Manok provides high-quality protein from the chicken, essential for muscle maintenance and overall health. The dish is relatively light compared to cream-based stews while still being satisfying and nourishing.
Fish sauce (patis) contributes essential amino acids and minerals, though it’s also high in sodium, so moderation is key. The leafy greens add vitamins A, C, and K, as well as folate and fiber.
This one-pot dish offers a balanced combination of protein, vegetables, and the carbohydrates from rice, making it a nutritionally complete meal.
Variations
For a heartier version, add vegetables like cabbage, green beans, or chayote during the cooking process.
Try using different leafy greens based on availability – spinach, bok choy, or water spinach all work well.
Add tofu cubes for additional protein and to make the dish more substantial.
For those who prefer less saltiness, reduce the fish sauce and add a small amount of palm sugar to balance the flavors.
Include a few pieces of taro or other root vegetables for additional texture and nutrition.
Cooking Tips & Troubleshooting
Problem: Broth is too salty – Solution: Add more water and a small amount of sugar to balance the saltiness.
Problem: Chicken is overcooked and dry – Solution: Monitor cooking time closely and use a meat thermometer to ensure doneness.
Problem: Broth is too weak in flavor – Solution: Increase the amount of fish sauce or extend the sautéing time of aromatics.
Always taste the broth before adding the greens to adjust seasonings as needed.
If the broth reduces too much during cooking, add more water gradually to reach desired consistency.
Storage & Reheating
Store leftover Pinatisang Manok in an airtight container in the refrigerator for up to 3 days. The flavors often intensify overnight.
For longer storage, the stew base (without the greens) can be frozen for up to 2 months. Add fresh greens when reheating.
To reheat, warm over medium-low heat, adding a small amount of water if the broth has reduced too much during storage.
Reheated portions taste great and are often preferred as the flavors have more time to meld together.
Cultural Significance
Pinatisang Manok represents the essence of Filipino home cooking – simple ingredients transformed into a nourishing, satisfying meal. The dish demonstrates the Filipino use of “patis” (fish sauce) as a fundamental flavoring ingredient.
This recipe is typical of Filipino “lutong-bahay” (home cooking) – unpretentious but deeply satisfying. It’s often prepared when families need a quick, nutritious meal that doesn’t require elaborate preparation.
The dish connects to the Filipino value of using simple, available ingredients to create meals that nourish both body and soul. The “gisa” technique is fundamental to Filipino cooking and appears in many traditional dishes.
Pinatisang Manok is comfort food that represents the nurturing aspect of Filipino cuisine, providing warmth and nourishment to family and friends.
