Chicken Sinampalukang Manok with Tamarind Leaves and Ginger

By AislePrompt Editorial · Published 2026-04-24 · Updated 2026-04-24

A comforting Filipino chicken soup simmered with sour tamarind leaves and fresh ginger, delivering a warm and tangy broth with tender chicken pieces. This Filipino recipe, ready in about 65 minutes, pairs chicken thighs, water, onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 250 calories and feeds 5, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 800 g, bone-in, skin removed chicken thighs
• 2 liters water
• 1 large, quartered onion
• 50 g, peeled and sliced into thin strips ginger
• 2 cups, washed tamarind leaves (or substitute spinach)
• 2 medium, quartered tomato
• 3 tbsp fish sauce (patis)
• 2 pieces, whole green chili
• to taste salt
• 1 tsp, whole black peppercorns

Instructions

1. Step 1: In a large pot, combine 800 g bone-in chicken thighs, 2 liters water, 1 large quartered onion, 2 medium quartered tomatoes, 50 g sliced ginger, and 1 teaspoon whole black peppercorns. Bring to a boil over high heat.
2. Step 2: Reduce heat to medium-low and simmer uncovered for 40 minutes until chicken is tender and broth is flavorful.
3. Step 3: Add 3 tablespoons fish sauce and 2 whole green chilies to the pot, stirring gently.
4. Step 4: Add 2 cups washed tamarind leaves (or spinach if unavailable) and simmer for another 5 minutes until leaves are wilted but still bright green.
5. Step 5: Taste and adjust salt with additional fish sauce or salt if needed.
6. Step 6: Remove green chilies before serving hot with steamed rice for a traditional Filipino meal.