Kinamatisang Manok

Kinamatisang Manok is a classic Filipino dish known for its simple yet flavorful combination of chicken, fresh tomatoes, and various seasonings. “Kinamatisan” refers to the process of stewing in tomatoes, and in this case, it results in a tangy, savory, and hearty chicken stew. This dish is easy to prepare, making it a perfect home-cooked meal that captures the heart of Filipino cuisine. Below is the full recipe, followed by five frequently asked questions (FAQs) to help you perfect this delicious dish.

Ingredients:

• 1 kg (2.2 lbs) chicken, cut into serving pieces
  Bone-in chicken pieces like drumsticks and thighs work best as they hold up well during the cooking process.
• 6 large ripe tomatoes, chopped
  The freshness of the tomatoes is key to making the stew rich and tangy.
• 1 medium onion, sliced
  Onions provide sweetness and depth to the dish.
• 5 cloves garlic, minced
  Garlic adds an aromatic base to the stew.
• 1 thumb-sized piece of ginger, sliced
  Ginger adds a subtle warmth and freshness to balance the acidity of the tomatoes.
• 2 tablespoons fish sauce (patis)
  Fish sauce brings umami and saltiness to the dish, giving it a distinct Filipino flavor.
• 1 tablespoon cooking oil
  For sautéing the vegetables and chicken.
• 1 to 2 cups water or chicken broth
  Adjust the amount of liquid depending on how thick or soupy you want the stew.
• 2 medium potatoes, quartered
  Potatoes make the dish more filling and absorb the flavors of the stew.
• 1 medium green bell pepper, sliced
  Adds sweetness and a hint of bitterness that complements the tomatoes.
• Salt and pepper, to taste
  For seasoning the dish.
• Chopped green onions or fresh parsley (for garnish)
  Optional, but adds a pop of color and fresh flavor.

Instructions:

Step 1: Prepare the Chicken

1. Clean and season the chicken: Rinse the chicken pieces under cold water and pat them dry with paper towels. Season the chicken with salt and pepper. Let it sit for about 10 minutes to absorb the seasoning.

Step 2: Sauté the Aromatics

1. Heat the oil: In a large pot or deep skillet, heat 1 tablespoon of cooking oil over medium heat.
2. Cook the aromatics: Add the garlic, onion, and ginger to the pot. Sauté for about 2-3 minutes, until the onions become soft and translucent and the garlic is fragrant. Stir constantly to avoid burning the garlic.

Step 3: Brown the Chicken

1. Add the chicken: Place the seasoned chicken pieces into the pot with the sautéed aromatics. Cook the chicken for about 5-7 minutes, turning occasionally, until the pieces are browned on all sides.
   • Tip: Browning the chicken helps seal in the juices and adds flavor to the dish.
2. Add the fish sauce: Pour in 2 tablespoons of fish sauce over the chicken. Stir to combine and let it cook for another 2 minutes to allow the fish sauce to penetrate the chicken and enhance its flavor.

Step 4: Add the Tomatoes and Simmer

1. Add the chopped tomatoes: Toss in the chopped tomatoes and stir well to coat the chicken. Allow the tomatoes to cook for about 5-7 minutes, stirring occasionally, until they begin to break down and release their juices.
   • Tip: If the tomatoes aren’t breaking down quickly, you can use the back of a spoon to gently mash them.
2. Add water or broth: Once the tomatoes have softened, pour in 1 to 2 cups of water or chicken broth, depending on how soupy you want the dish to be. Stir everything together and bring the mixture to a boil.
3. Simmer the stew: Once boiling, reduce the heat to low and cover the pot. Let the chicken stew for about 25-30 minutes, or until the chicken is fully cooked and tender. Stir occasionally to prevent the ingredients from sticking to the bottom of the pot.

Step 5: Add the Vegetables

1. Add the potatoes: After 10 minutes of simmering, add the quartered potatoes to the pot. Let them cook with the chicken until tender, about 15-20 minutes.
2. Add the bell pepper: When the chicken and potatoes are almost done, stir in the sliced green bell pepper. Let it cook for another 5 minutes or until it softens slightly but still retains its texture and color.

Step 6: Final Seasoning and Serve

1. Taste and adjust seasoning: Taste the stew and season with additional salt and pepper if needed. If you want a more savory kick, you can add a dash more fish sauce.
2. Serve: Once the chicken and vegetables are cooked through, turn off the heat. Garnish the dish with chopped green onions or fresh parsley if desired.
3. Enjoy: Serve Kinamatisang Manok hot with steamed rice on the side, allowing the rich tomato broth to soak into the rice for maximum flavor.

Tips for Success:

• Use ripe tomatoes: Ripe, juicy tomatoes will yield the best flavor for the stew. If tomatoes are out of season or not as ripe, you can supplement with a small amount of tomato paste to enhance the tomato flavor.
• Don’t rush the simmering process: Allow the chicken to simmer slowly in the tomato sauce so it can fully absorb the flavors. This also helps the meat become tender and juicy.

Frequently Asked Questions (FAQs)

1. Can I use other cuts of chicken for Kinamatisang Manok?
Yes, you can use any chicken cut you prefer. Bone-in pieces such as drumsticks and thighs are ideal as they remain juicy and flavorful when simmered. However, you can also use boneless chicken breasts or thighs if you prefer. Just adjust the cooking time as boneless cuts tend to cook faster.

2. Can I make this dish with canned tomatoes?
Yes, you can substitute fresh tomatoes with canned diced tomatoes if they are not available or not in season. Use about 1 can (14 ounces) of diced tomatoes. The flavor will be slightly different, but it still makes for a delicious dish. You might also want to add a bit of sugar to balance the acidity of canned tomatoes.

3. How can I make Kinamatisang Manok spicier?
To add some heat, you can toss in a few slices of long green chili peppers (siling haba) or bird’s eye chili (siling labuyo) during the simmering process. Adjust the amount of chili to your spice preference. You can also serve the dish with spicy fish sauce on the side for those who want extra heat.

4. Can I cook this dish in an instant pot or slow cooker?
Yes, you can adapt this recipe for a slow cooker or instant pot. For the slow cooker, sauté the aromatics and brown the chicken in a pan first, then transfer everything to the slow cooker and cook on low for 4-6 hours. For the instant pot, use the sauté function for the aromatics and chicken, then pressure cook for 15 minutes, allowing a natural release.

5. How do I store and reheat leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat the stew on the stove over low heat, adding a splash of water or broth if the sauce has thickened too much. You can also reheat it in the microwave, but be sure to stir it halfway through for even heating.

Nutrition Information

Final Thoughts:

Kinamatisang Manok is a comforting, flavorful stew that showcases the simplicity and depth of Filipino home-cooking. With its rich tomato base, tender chicken, and hearty vegetables, it’s a dish that brings warmth to the table. Whether you’re making it for a weekday meal or a family gathering, this dish is sure to please. Enjoy it with steamed rice, and don’t forget to savor the tangy, savory broth!