Authentic Filipino Chicken Sinigang Recipe
A comforting Filipino sour soup made with tender chicken, vibrant vegetables, and a tangy tamarind-based broth. Perfect for family meals or cozy nights in.
Ingredients
Chicken & Broth:
- 2 lbs bone-in chicken thighs or drumsticks
- 8 cups water or chicken stock
- 1 large onion quartered
- 4 cloves garlic minced
- 2 medium tomatoes chopped
- 1 cup fresh tamarind pulp or 1 packet sinigang mix
Vegetables:
- 1 cup radish sliced
- 1 cup eggplant cut into chunks
- 1 cup okra trimmed
- 1 cup string beans cut into 2-inch pieces
- 2 cups kangkong water spinach or substitute with spinach
Seasoning:
- 2 tablespoons fish sauce patis
- Salt and pepper to taste
- Optional: 1 green chili for mild spice
Instructions
Prep Ingredients:
- Wash and chop all vegetables. Cut the chicken into serving pieces. If using fresh tamarind, boil it in water, mash, and strain to extract juice.
Sauté Aromatics:
- In a large pot, heat a bit of oil. Sauté onions, garlic, and tomatoes until soft and aromatic.
Cook Chicken:
- Add chicken pieces and sauté until lightly browned. Pour in water or chicken stock. Bring to a boil and skim off any foam.
Add Tamarind:
- Stir in tamarind juice or mix. Let simmer for 20–30 minutes, or until chicken is tender.
Add Vegetables:
- Add radish and eggplant first. Cook for 5–7 minutes, then add okra and string beans. Add kangkong last to keep it green and crisp.
Season & Serve:
- Season with fish sauce, salt, and pepper. Simmer a few more minutes. Serve hot with steamed rice.
Notes
- Substitute Options: Use lemon juice, calamansi, green mango, or vinegar if tamarind is unavailable.
- Protein Swap: Try shrimp, fish, pork, or tofu for variation.
- Storage Tip: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove.
- Optional Kick: Add chili peppers if you prefer a spicier version.
- Pair With: Fried lumpia or grilled fish and iced calamansi juice.