Sinigang Na Manok (Chicken in Sour Broth)

When you want sinigang but pork feels too heavy, chicken steps up and delivers.

This version starts by sauteing garlic, onion, and tomatoes in oil before the chicken goes in, building a flavor base that straight-up boiling can’t touch.

Once the chicken picks up some color, water, tamarind, and fish sauce join the party and everything simmers until the meat is falling-off-the-bone tender.

Radish chunks go in near the finish, and mustard greens wilt under the lid for a peppery bite that cuts through the sour broth.

Kitchen Tips

• Sauteing the aromatics and chicken first (instead of just boiling everything) adds a roasted depth to the broth
• Use bone-in, skin-on chicken pieces for the richest flavor. Thighs and drumsticks work best
• Tamarind powder dissolves quickly, but if using whole pods, boil and mash them separately then strain the pulp into the pot
• Let the mustard greens wilt off the heat so they keep their bite and don’t turn bitter