Chicken Sinampalukang Manok with Tamarind Leaves and Ginger

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

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 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.

Prep: 15 min Cook: 50 min Serves 5 Filipino cuisine 250 cal/serving
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Ingredients

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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.

Frequently asked questions

How long does Chicken Sinampalukang Manok with Tamarind Leaves and Ginger take to make?

Total time is about 65 minutes (15 min prep + 50 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Chicken Sinampalukang Manok with Tamarind Leaves and Ginger?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep chicken thighs from drying out.

Can I substitute ingredients in Chicken Sinampalukang Manok with Tamarind Leaves and Ginger?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Chicken Sinampalukang Manok with Tamarind Leaves and Ginger for a different number of people?

The recipe is written for 5 servings. Multiply each ingredient by (your serving target / 5). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Chicken Sinampalukang Manok with Tamarind Leaves and Ginger?

Filipino filipino like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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