Filipino tamarind chicken stew (Sinampalukang manok)

I am slowly cooking more Filipino cuisine and learning about the diversity of the flavours and cooking techniques (check out this very different Yellow adobo with chicken recipe. Except for a few very specific ingredients, like sugarcane vinegar and bagoong, the cuisine is relatively simple and delicious.

This stew is no exception and is a straightforward recipe. The thin sauce is bright with tamarind, and the chillies add a lingering heat that persists on the back palate. The chicken is super soft and has absorbed the flavours wonderfully. This stew adds freshness to the table and is best enjoyed with rice.

This cookbook has been hiding on my shelf, and I am glad I finally took it out and made something from it. It is a wonderful cookbook on authentic Filipino cuisine, full of recipes and wonderful photographs. These islands have a very unique cuisine, one that I have had at restaurants and friends' houses. Here is a start to my delving deeper into this cuisine. The chefs, Kim and Miguel, have 2 New York restaurants (Maharlika and Jeepney) and are actively promoting Filipino food in the US. The Bay Area where I used to live had a vivid Filipino restaurant scene with fantastic food.

For more recipes from this cookbook, click here.

Ingredients:

2 tablespoons oil

1 large onion, sliced

2 lb chicken meat of your choice, skin on if preferred

2 cups water or chicken stock

2-3 tablespoons tamarind paste

2 -1-inch pieces of lemongrass, lightly bruised

2-3 green chillies, halved longitudinally

A few drops of fish sauce

Salt, to taste

Heat the oil in a large pot. Cook the onions on low heat until they are soft and translucent, about 4 minutes. Do not brown.

Add the chicken, turn the heat up to medium, and cook until the chicken turns white and is sealed. Add the water/stock, tamarind, lemongrass, fish sauce, salt, and green chillies. Bring to a boil and simmer covered for 45 minutes until the chicken is very soft. Stir the pot occasionally to ensure there are enough liquids and the sauce does not dry out. Top up with more water/stock as needed.

Taste for salt and tartness. The sauce should be thin and bright with tartness and lingering heat at the end.

Serve hot with rice.