Get ready to tantalize your taste buds with a mouthwatering Filipino classic that transforms leftover roast chicken into a flavor-packed masterpiece! Paksiw na Lechon Manok is not just a recipe – it's a culinary journey that brings the vibrant essence of Filipino home cooking right to your kitchen. Imagine tender, succulent chicken swimming in a rich, tangy sauce that will make your taste buds dance with excitement!
Prep Time: 10 mins
Cook Time: 40 mins
Total Time: 50 mins
Cuisine: Filipino
Serves: 4 servings
Ingredients
- 1 whole lechon manok (roast chicken)
- 2 cups vinegar
- 1 cup water
- 1 head garlic, minced
- 1 onion, sliced
- 2 bay leaves
- Salt and pepper to taste
Instructions
- Begin by preparing your ingredients. Mince the garlic, slice the onion, and set them aside. Ensure that the lechon manok is cooked and ready to use.
- In a large pot, combine the vinegar, water, minced garlic, sliced onion, and bay leaves. Stir the mixture well to combine the flavors.
- Place the whole lechon manok into the pot, ensuring it is submerged in the liquid as much as possible. If necessary, you can cut the chicken into portions to fit better.
- Season the mixture with salt and pepper to taste. Start with a small amount, as you can always adjust the seasoning later.
- Cover the pot and bring the mixture to a boil over medium-high heat. Once it reaches a boil, reduce the heat to low and let it simmer.
- Allow the lechon manok to simmer for about 30-40 minutes. This will allow the flavors to meld and the chicken to absorb the tangy sauce.
- Occasionally check on the pot, stirring gently to ensure the chicken is evenly coated with the sauce.
- After the cooking time, taste the sauce and adjust the seasoning if necessary, adding more salt or pepper as desired.
- Once done, remove the pot from heat. You can serve the Paksiw na Lechon Manok hot, garnished with fresh herbs if desired.
- Enjoy your delicious Paksiw na Lechon Manok with steamed rice or your favorite side dishes!
Tips
- Choose the Right Chicken: While this recipe works best with leftover lechon manok (roast chicken), you can also use freshly roasted or rotisserie chicken for equally delicious results.
- Vinegar is Key: The quality of vinegar can make or break this dish. Use a good Filipino vinegar like sukang maasim for authentic flavor.
- Low and Slow: Simmer the dish on low heat to allow the flavors to meld together and the chicken to become tender and infused with the sauce.
- Don't Overcook: Keep an eye on the chicken to prevent it from becoming too dry or falling apart.
- Adjust to Taste: The beauty of paksiw is in its flexibility. Feel free to adjust the vinegar, salt, and pepper to suit your personal preference.
- Serving Suggestion: Pair with steamed white rice and a side of fresh vegetables to complete the meal.
- Storage Tip: This dish actually tastes even better the next day, as the flavors continue to develop overnight!
Nutrition Facts
Calories: kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
