Sinarsahang Manok

While I also love my fair share of lunches and dinners spent outside, there is something undeniably special about a home-cooked meal. Not only does it emulate a one of a kind atmosphere of warmth and comfort, but it often tastes most fresh coming from your own kitchen. And don’t even get me started on the particular appeal of a home-cooked Filipino dish. Most of our family favorites are recipes with a great deal of vegetables, as well as a lovingly fragrant stew. Let me introduce you to one particular dish that falls under the category, and will definitely bring you back to the taste of home— Sinarsahang Manok!

Without a doubt, we, Filipinos, love our sauces and stews with a tomato base. From the occasional Menudo to Afritada, dishes featuring the lycopene-rich fruit (although often mistaken for a vegetable) probably count as our bread and butter. But one recipe that we may talk about less, but surely deserves all the recognition as well, is Sinarsahang Manok. Like I mentioned earlier, it has all the right elements to make a perfectly irresistible home-cooked Filipino meal. It coats our tender chicken with sautéed onions, garlic, tomato sauce, soy sauce and more.

But other than its pleasant array of seasonings, it also balances out the dish’s texture with some green peas, bell peppers and green beans. It definitely doesn’t skimp on vegetables for the dish’s overall health factor. But that’s enough talking about Sinarsahang Manok.

Let’s go on ahead and try cooking it, ourselves!

How to cook Sinarsahang Manok:

We can begin by pouring 2 tablespoons of oil in our pan. Apply heat to the pan, and wait for the oil to get hot. That would be your sign to also add 1 bell pepper that you’ve julienned, ½ cup of green peas, and 6 pieces of long green beans that you’ve sliced. Sauté these for 45 seconds in the pan. Afterwards, you can remove this from the pan, and set it aside because it’s time to work on the chicken!

For this, you will be adding what’s left of your ¼ cup of cooking oil to the pan after you’ve used up the 2 tablespoons for our sautéed vegetables. When your oil gets hot, you can put 1 ½ lbs. of chicken that you’ve previously cut up into serving pieces in the pan. Start pan-frying each piece for 3 minutes. Then turn it over so you can fry the other side for the same amount of time. Then take the pieces of chicken out, and set them aside as well on a clean plate. We’ll be using them later.

Putting our components together:

Now to start assembling everything together, we will be putting 3 cloves of garlic and 1 onion, both of which we’ve chopped, in the pan. Also add 1 tomato you’ve diced. Now sauté these with the oil that we have left. Now pour in 3 tablespoons of soy sauce, 8 ounces of tomato sauce, as well as 1 ½ cups of water. Then wait for this to boil. You’ll definitely begin to see your sauce coming together!

Afterwards, we’ll be adding 1 Knorr Chicken Cube to enhance the chicken’s flavor. Also place the pieces of chicken we set aside earlier back into the pan. Put the cover on top, and wait for this to cook for 15 minutes, while using medium heat. Then take the cover off, and cook this until you get a velvety, thick sauce.

Then you can go ahead and integrate the vegetables we stir-fried from earlier, which includes the green peas and bell peppers. Afterwards, start adding some more flavor to the dish by seasoning this with ½ teaspoon of white sugar. Also sprinkle in some salt and ground black pepper to your taste.

After that, you’re ready to serve the most irresistible plate of Sinarsahang Manok! Just put the mixture on a serving plate, and make sure to have it while it’s hot. And if you liked this dish, just wait ‘til I introduce you to a couple more just like it!

Some similar recipes you should try out:

Crock Pot Pork Adobo

Warm, flavorful, and boiling with the rich taste of oyster sauce, peppercorn and beef broth, this recipe is not one you’ll be able to resist. This Crock Pot Pork Adobo makes the most out of cubed pork shoulder by mixing it with the most fitting and delicious seasonings. Not only that, but it boasts the softest and most tender meat I’ve used the adobo method with. This makes for a most satisfying experience for your taste buds! Of course, it takes a bit more time to make because we have to slow cook the pork. Nonetheless, you are sure to reap the best benefits from this cooking process.

Ketchup Fried Chicken

Like our main recipe, this utilizes the ever-versatile chicken. But the similarities don’t end there, as both make use of something uniquely tasty to coat the neutral-tasting whtie meat. This Ketchup Fried Chicken recipe has a one of a kind glaze, providing a succulent sourness through white vinegar, soy sauce, and of course, banana ketchup. The subtle tones of sweetness and saltiness balance out nicely with this flavor as well. You can certainly expect a most distinguishable tastiness out of this dish!

If you’ve got any questions about Sinarsahang Manok, don’t forget to leave a comment below! Let’s keep making these delicious Filipino recipes more detailed and accessible as we go along!

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