Sinampalukang Manok


A classic Pinoy dish that will make you pucker and ask for more.

Preparation time: 15 minutes
Cooking time: 30 minutes
Serves 3 to 4

1 tablespoon cooking oil
1 medium onion, diced
4 medium tomatoes, diced
4 whole peppercorns
1 tablespoon rock salt
1 kilogram chicken (preferably the thigh or leg part)
1 chicken bouillon
40 grams tamarind soup mix
4-6 cups water
1⁄4 kilogram string beans
1⁄4 kilogram kangkong
1⁄4 kilogram spinach

1 Using a heavy pot on medium heat, sauté onions, tomatoes, whole peppercorns, and salt until the onions become a translucent color, for about 3-4 minutes.
2 Rinse your store bought chicken in running water and set aside. Then add the chicken bouillon, tamarind mix, and chicken to the water. The water must be enough to cover
the chicken.
3 Bring stew to a boil. Once boiling, reduce heat to a simmer and leave it on low heat for about 15 minutes.
4 Soak string beans and kangkong in cold water for 2 minutes. After soaking, dry the vegetables on a clean cloth or paper towel.
5 Cut string beans and spinach into 3 inches and set aside. Then, bring the stew to a light boil and add the vegetables 5 minutes prior to serving to keep the vegetables crisp and crunchy.

This recipe was originally published in the June-July 2016 issue of Breakfast Magazine.