| Alternative names | Sarciadong manok,sarsiadong manok |
|---|---|
| Course | Main dish |
| Place of origin | The Philippines |
| Serving temperature | Hot |
| Main ingredients | Chicken, tomatoes |
Kinamatisang manok literally means "chicken cooked with tomatoes." It is aFilipino stew of chickenbraised with tomatoes, long green chili (siling mahaba), garlic, onion, bay leaves,fish sauce, and black peppercorns, often including vegetables like carrots, potatoes,pechay, green peas, or green beans. It is similar tochicken afritada andmenudo, but distinct because it traditionally uses whole fresh tomatoes (especially small, indigenous yellow‑orange ones), rather than tomato sauce. This gives the dish a rich orange hue, though modern recipes sometimes substitute tomato sauce or paste, which produces a redder color. It is typically served with white rice.[1][2][3]
Kinamatisang manok likely developed as a simple Filipino home-style stew combining native chicken with readily available tomatoes, garlic, and onions. The name comes from Tagalogkamatis (tomato).[4]Traditional versions use fresh, indigenous tomatoes, producing a rich orange-colored broth. Fish sauce is often added forumami, andsiling mahaba provides mild heat, reflecting regional flavor preferences.[5]The dish is a fixture in many households due to its simplicity and reliance on common, affordable ingredients.[6]
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