You know how everyone loves a steaming bowl of Sinigang? While pork is the traditional go-to, I actually prefer making mine with chicken, especially on busy weeknights when I want something lighter but just as comforting.
This chicken sinigang version has become my family’s favorite. It’s quicker to cook, easier on the budget, and honestly, it lets the sour tamarind broth shine through more clearly. Plus, when I’m trying to eat a bit healthier but still craving that signature Filipino sourness, this is my perfect solution.
I’ve been making this variation ever since my mother-in-law showed me how, and trust me, once you try this lighter take on our beloved Sinigang, you might find yourself reaching for chicken more often than pork. All the vegetables work just as beautifully with chicken, and you still get that same soul-warming feeling that makes Sinigang such a treasured dish in every Filipino home.
Why You’ll Love This Recipe
- Perfect balance of sour and savory flavors
- One-pot comfort meal ideal for rainy days
- Packed with nutritious vegetables
- Easy to customize with available ingredients
- Ready in under an hour
- Budget-friendly family meal
Authentic Sinigang na Manok (Filipino Sour Chicken Soup)
Equipment
- Large Heavy-Bottom Pot (Kaldero) for even heat distribution
- Sharp knife (kutsilyo) for preparing vegetables
- Wooden spoon (sandok na kahoy) prevents scratching the pot
- Spider strainer (siyanse) for skimming impurities
- Ladle – sandok for serving
- Measuring cups and spoons (Panukat) for precise ingredients portions
- Cutting board (Sangkalan) for prep work
Ingredients
For the Broth
- 1½ lbs chicken pieces manok, preferably with bone
- 2 tablespoons cooking oil
- 8 cups water
- 1 packet 40g tamarind soup base (sinigang mix)
- 2-3 tablespoons fish sauce patis
- 1 chicken bouillon cube optional
Vegetables
- 1 large tomato kamatis, quartered
- 1 medium red onion sibuyas, quartered
- 4- inch daikon radish labanos, sliced diagonally
- 1 small eggplant talong, sliced diagonally
- 4 pieces okra okra, ends trimmed
- 2 cups water spinach kangkong, stems and leaves separated
- 5 leaves bok choy pechay
- 2 pieces long green chilies siling haba – optional
Instructions
- Heat cooking oil in a large pot over medium heat. Season the chicken pieces with salt and pepper, then brown them in the hot oil for about 5 minutes on each side until golden. Remove the chicken and set aside.
- Using the same pot with the chicken drippings, add the tomatoes and onions. Let them cook until the tomatoes start to break down and the onions become soft, about 3-4 minutes.
- Pour in 8 cups of water and add the chicken bouillon cube. Bring to a boil, then reduce heat to medium. Add the tamarind soup base, stirring until it completely dissolves. Return the browned chicken to the pot and add 2 tablespoons of fish sauce. Let this simmer for 10 minutes.
- Add the sliced daikon radish to the pot. Cover and cook for 8 minutes until the radish starts to soften.
- Add the eggplant and okra to the pot. Continue cooking for 5 minutes or until these vegetables are just tender.
- When the eggplant and okra are almost done, add the water spinach stems if using. Cook for 2 minutes, then add the leaves and bok choy. Cook just until the greens wilt, about 1-2 minutes.
- Taste the broth and adjust the seasoning with more fish sauce or tamarind mix if needed. Your soup should be clearly sour and savory.
- Turn off the heat and let the soup rest for 2-3 minutes before serving. This helps the flavors settle and prevents the vegetables from overcooking.
- Serve hot in bowls, with steamed rice on the side. Provide extra fish sauce and chopped chilies at the table so everyone can adjust the taste to their liking.
- Making sinigang is all about timing the vegetables – add them in order of how long they take to cook, starting with the hardest vegetables first. This way, everything will be perfectly cooked when you’re ready to serve.
Tips from Lola’s Kitchen
- Use chicken parts with bones for richer broth
- Add tamarind mix gradually to control sourness
- Never cover the pot when cooking leafy vegetables
- Skim off foam for clearer broth
- Let vegetables cook in order of hardness
Traditional Serving Suggestions
- Serve hot in individual bowls with:
- Steamed white rice (kanin)
- Fish sauce with calamansi on the side
- Fresh bird’s eye chilies (siling labuyo)
Troubleshooting
- Broth too sour: Add more water or chicken bouillon
- Vegetables too soft: Add tender vegetables last
- Chicken not tender: Extend simmering time
- Broth too thin: Reduce liquid before adding vegetables
Storage & Reheating
Refrigeration
- Store in airtight container for up to 3 days
- Separate vegetables from broth if storing longer than 1 day
- Cool completely before refrigerating
- Tip: Store rice separately to prevent it from absorbing too much broth
Freezing
- Freezer-safe for up to 2 months
- Freeze broth and chicken separately from vegetables
- Not recommended to freeze leafy vegetables
- Label with date and contents
Reheating
- Stovetop (Best Method):
- Medium heat until gently simmering (165°F/74°C)
- Add fresh vegetables if desired
- Avoid boiling to prevent chicken from toughening
- Microwave (Quick Method):
- Heat in 1-minute intervals, stirring between
- Cover with microwave-safe lid
- Let stand 1 minute before serving
Variations
Regional Twists
- Batangas Style: Add green papaya and more chilies
- Bicolano Version: Include coconut milk for creamy finish
- Southern Philippines: Incorporate lemongrass and ginger
Modern Adaptations
- Healthier Version: Use skinless chicken breast
- Vegetable-Heavy: Double the vegetables, reduce chicken
- Extra Sour: Use fresh tamarind paste with soup mix
- Spicy Variation: Add bird’s eye chilies
Ingredient Alternatives
- Tamarind Mix: Fresh tamarind paste (2-3 tablespoons), kamias, or green mango
- Chicken: Turkey, fish, or shrimp
- Fish Sauce: Sea salt or soy sauce
- Bok Choy: Spinach, mustard greens, or napa cabbage
- Daikon: White radish or turnip
- Water Spinach: Morning glory or regular spinach
- Okra: Green beans or wing beans
FAQs
Q: Why isn’t my broth sour enough? A: Add tamarind mix gradually, tasting as you go. Different brands vary in intensity. Q: Can I use chicken breast instead of bone-in pieces? A: Yes, but reduce cooking time to 20-25 minutes to prevent drying. Q: Why did my vegetables become mushy? A: Add vegetables in stages based on cooking time – hard vegetables first, leafy ones last. Q: Is this recipe keto-friendly? A: Modify by omitting starchy vegetables and increasing low-carb options like bok choy. Q: Can I make this in advance for a party? A: Yes, prepare broth and chicken ahead, add fresh vegetables when reheating.
Nutrition
The Story Behind Filipino Sinigang na Manok
Growing up in a Filipino household, Sinigang has always been our go-to comfort food, but it wasn’t until I started cooking for my own family that I discovered the lighter, equally delicious chicken version of this beloved soup. While pork Sinigang might be more commonly known, Sinigang na Manok carries its own rich history in Philippine cuisine, especially in regions where chicken was more readily available than pork.
The origins of Sinigang itself date back centuries in Philippine culinary history, with each region developing its own unique take on this sour soup. The dish showcases the Filipino mastery of combining sour flavors (asim) with savory elements, a cooking technique that’s deeply embedded in our cultural identity. Historically, our ancestors used native tamarind (sampalok) to create the signature sourness, a practice that continues in many traditional households today.
Sinigang na Manok emerged as a practical adaptation of the classic recipe. In many Philippine provinces, especially in rural areas where chickens were raised in backyards, this version became a staple. The dish perfectly demonstrates the Filipino tradition of adaptability in cooking – using available ingredients while maintaining the essential character of the dish. This chicken version is particularly popular during the rainy season, when Filipinos seek out hot, comforting soups that are lighter than their pork counterparts.
What makes this version special is how the delicate flavor of chicken allows the sour tamarind broth to take center stage. The meat absorbs the tangy soup beautifully, while still maintaining its own subtle flavors. It’s a perfect example of how Filipino cuisine continues to evolve while honoring its roots – adapting traditional recipes to modern lifestyles and dietary preferences without losing their cultural essence.
In many Filipino homes today, Sinigang na Manok represents not just a meal, but a connection to our culinary heritage. Whether made with traditional sampalok or convenient modern soup bases, each bowl carries the warmth of generations of Filipino home cooking. This recipe I’m sharing with you today combines time-honored techniques with practical modern adaptations, making it accessible for anyone craving this classic Filipino comfort food.
