Chicken Sinigang Recipe with Tomatoes

Hey, all the chicken enthusiasts here, are you hunting for a truly delightful Filipino Chicken Sinigang Recipe? This is one of the well-liked-soups of Filipino cuisine and is very much known for its zesty & vinegary taste which are the primary ingredients used. However, unlike the traditional pork sinigang, we make chicken sinigang to provide people a healthier eating alternative and even get the same good taste. 

So here I am with a good enough one that you will be proud of. 

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Chicken Sinigang Recipe Times

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Ingredients Chicken Sinigang Recipe

• 1 lb (450g) chicken parts (legs and wings, skinless)
• 8 cups water or chicken broth
• 1 medium onion, quartered
• 2 medium tomatoes, quartered
• 1 pack (1.4 oz/40g) sinigang sa sampalok (tamarind soup base) mix
• 1 medium radish (daikon), diced
• 1 medium eggplant, slippy round
• 1 cup long green beans (sitaw), cutting into 2-inch pieces
• 2 cups water spinach (kangkong) or optionally with spinach or bok choy
• 1-2 green chili peppers (siling pangsigang) for spice (optional)
• 1 tbsp fish sauce (patis)
• Salt and pepper to taste

Nutrition Facts (Per Serving)

• Calories: 250

• Protein: 22g

• Fat: 12g

• Carbohydrates: 12g

• Fiber: 4g

• Sodium: 800mg

Preparation (Step by Step)

Prepare the Ingredients: 

• The first step is to wash and prepare the vegetables. Cut the radish, eggplant, and green beans according to the instructions. In case you are using the green chili, slice them lengthwise to add more heat to the soup.

Boil the Broth: 

• Start the process by bringing the water or the chicken broth to a boil in a large pot. Drop in the chicken pieces, onions, and tomatoes. Then reduce the heat to medium and let it simmer for around 20 minutes or until the chicken is a bit cooked.

Add the Tamarind Base: 

• Once again the first step is to add the tamarind sa sampalok mix to the water. After the mix is dissolved, you can use the mix to lead to the particular acid taste.

Cook the Vegetables: 

• Add the radish and let it cook for about 5 minutes. After that, add the eggplant and cook for the other 5 minutes until the veggies are softened.

Season the Soup: 

• Add the fish sauce and salt till the taste is perfect. If you would like to make it a bit spicy, you can add some green chili peppers at this time.

• Add the Greens: In the end, add the water spinach or any green you prefer. Let it cook for 1-2 minutes until the leaves are a little bit limp.

Final Adjustments: 

• After you taste the soup, you can determine if more fish sauce, salt, or even a little sugar is needed to calm the acidity. Stop the cooking.

Serve: 

• Serve Chicken Sinigang in bowls and top with boiled white rice on the side.

Cooks note (Chicken Sinigang Recipe)

• For a traditional flavor combination, you can use either freshly brought tamarind pods or tamarind paste. It will give a very strong intense flavor to your dish and look greeny and fresh at the same time. 
• If you love some extra flavors and add ons then you can try taro or other vegetables like okra to make it more healthy and add quantity. 
• Also if you want to add some sour taste, you can use lemon instead of tamarind. 

FAQs

Can anyone use meat instead of chicken?

• Yes, you can. Chicken Sinigang can be made with pork, shrimp, or fish, which are also popular variations in the Philippines. Each protein brings its unique flavor to the dish.

What should I use if I don’t have sinigang sa sampalok mix?

• Here you can substitute with fresh tamarind paste, lemon juice, or even green mangoes for the sourness. Adjust the amount to achieve your desired level of tartness.

How can I store leftover Chicken Sinigang?

• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently over low heat on the stovetop to avoid overcooking the vegetables.