Make healthy chicken sinigang easily, with staple ingredients, for a tasty, and satisfying one pot meal. This is one of the best Filipino chicken sinigang recipes that sends most chicken soups to the back of the line. It has fork tender chicken, colorful vegetables, and a natural broth that is umami, savory, and tangy with the signature “sour” touch from tomatoes and a squeeze of lemon. It’s kid friendly too!
Table of contents
- What is SInigang?
- Brief history on sinigang
- Souring agents in sinigang
- What are the Vegetables for Sinigang
- WHATS GOOD ABOUT Chicken Sinigang
- Using other Cuts of Chicken for Chicken Sinigang
- INGREDIENTS in Chicken Sinigang
- Equipment
- HOW TO MAKE Natural Chicken Sinigang Recipe
- Variations
- WHAT TO SERVE WITH Chicken Sinigang
- Questions
What is SInigang?
In a nutshell, sinigang is a Filipino soup (originating from Philippines) that consists of lots of savory, tangy broth, vegetables, and a protein.
Traditional and Best Vegetables for Sinigang
These key elements are a must to make the sinigang…become sinigang.
- protein or meat
- vegetables
- tangy broth with “souring ingredient”
The soup broth is “sinigang style” when it has sour notes, that are pleasantly addicting and it goes perfectly with a side of steamed rice.
This recipe uses vegetable broth added so it’s low cal and good for you.
The souring agent is usually unripe tamarind. However, you can use other ingredients for a naturally made sinigang recipe.
Brief history on sinigang
The exact inventor of sinigang is not known, as it is a traditional Filipino dish that has been passed down through generations.
Sinigang has been a part of Filipino cuisine for centuries and has evolved over time with different regions adding their own unique twists to the recipe.
Historically, sinigang was made by indigenous Filipinos using ingredients found in their local surroundings.
The souring agent used in sinigang is what sets it apart from other soups.
Traditionally, unripe tamarind was used to give the soup its distinct sour taste.
However, over time, other souring agents like tomatoes, guava, green mango, and bilimbi have also been incorporated.
Today, it is common to find sinigang variations with different types of proteins and vegetables, making it a versatile and customizable dish.
So go ahead, make it how your mama made it or make it your own! This chicken sinigang recipe uses no packets, for my special version with lean chicken as the base protein.
Souring agents in sinigang
This balance of acid with salt and fat makes the perfect combo of flavors in sinigang.
No wonder why it is one of the favorite Filipino soup recipes.
- Unripe Tamarind (sampaloc) – I make real tamarind paste for the best flavor extraction. Since tamarind is more accessible to me, this is my favorite choice.
- Ripe Tamarind – It’s more sweet because it is ripe, but also still has a lot of tangy notes.
- Tomatoes and Onions – (kamatis is tomato) my number one and easiest choice for a special soup broth. I use this combo more than any other and it’s very simple to incorporate.
- Unripe Guava
- Unripe Green Mango
What are the Vegetables for Sinigang
Chicken sinigang has some staple vegetables that are easy to access, so you can cook this every week, and not have to hunt for ingredients.
There are some unique veggies, such as in traditional beef sinigang, like Chinese longbean (yardlong beans), banana pepper, and pechay (Chinese cabbage), BUT you don’t have to have these to get introduced to sinigang.
Here, I will give you the best basics to make a toothsome and impressive sinigang that anyone will appreciate and ask for seconds.
- tomatoes – umami and yummy “sour” notes
- onions – sautéed
- daikon radish
- green string beans – Also known as Yardlong beans or Chinese long beans. You can use green string beans as a substitution.
- Chinese eggplant (the long variety and canbe found in many regular markets)
- long green chilis – leave whole or else the entire soup will be spicy
VEGETABLE Add Ins
- okra – optional
- spinach – optional
- bok choy – optional
- mushrooms
- taro
- potatoes
WHATS GOOD ABOUT Chicken Sinigang
- adult and kid friendly for all – the broth is the best
- nutritious and full of fiber
- one of the best Filipino chicken recipes
- very low fat, low oil, little added salt
- this chicken sinigang recipe uses vegetable broth for lower calories
- all natural
- healthy, healthy, good, good
MORE SOUP RECIPES TO TRY
Arroz Caldo (Filipino Chicken and Rice Soup)
Using other Cuts of Chicken for Chicken Sinigang
When making chicken sinigang, you can use different cuts of chicken to achieve delicious results:
- Bone-In Chicken thighs with Skin on: This cut is tender and flavorful, making it a popular choice for sinigang. The meat remains tender and moist during the cooking process, enhancing the overall taste and texture of the dish.
- Chicken drumsticks: Drumsticks are another excellent option for creating sinigang. They offer a good amount of meat and contribute to a rich and savory broth. I suggest leaving the skin and if you prefer, it can be removed when serving.
- Chicken breast: While not as commonly used due to its potential to become dry, chicken breast can still be used. To prevent it from drying out, it’s recommended to adjust the cooking time accordingly and consider adding it later in the cooking process. I like to velvet chicken before adding it so it is superiorly tender and soft.
By choosing the cut of chicken that best suits your preferences, you can tailor the sinigang to your desired taste and texture.
INGREDIENTS in Chicken Sinigang
Don’t let certain Asian vegetables deter you from making a comforting pot of chicken sinigang. Of all the Filipino chicken recipes, this one is versatile enough to use most common ingredients that can be found at many stores.
- Chicken Drums or Thighs – This yields the best, fork tender chicken. It is almost fat free because the next day you can see the broth is still clear. You can absolutely keep the skin on and still have a very healthy meal.
- Tomatoes – This is the “sour” ingredient that helps give sinigang it’s signature tangy flavors.
- Onions – sautée
- Fish Sauce – You can replace with salt, however, it’s a very umami and savory tastemaker that is a must-have for a more classic sinigang.
Remember, most Asian takeout that you love, has this very special ingredient in it.
It’s like vanilla extract, not the best alone, but incredibly transformative in a recipe. You will love this important addition.
- Vegetable Broth – You can also use chicken broth, but for an extra healthy broth, veggie broth has little calories and is clean and healthy.
- Water
- Vegetable Bouillon – I love (Better than Bouillon) and I suggest finding a veggie bouillon that is completely natural. It’s optional but the organic kind is a yummy flavor booster to the broth.
The purpose of this recipe is not only to have a tasty meal, but a completely natural one, and some other bouillons have too many additives or msg.
You can also omit this, and use more vegetable broth instead of water.
- Daikon Radish
- Japanese Eggplant – This is the long, skinny variety that is mild and sweeter.
- Whole Green Chilis – Keep whole, and as people serve their bowl, they can individually have a chili and choose their spice level. Do NOT cut, or else it will be too spicy.
- Green String Beans – Add them last.
- Salt and Pepper – to taste
- Lemon and Lime, or Calamansi – garnish
Equipment
- Dutch Oven – best for making soups
- Skimmer – remove top layer during simmering as needed
- Tongs or spatula – sautée the onions and tomatoes; turn chicken
- Chef knife – cut veggies
HOW TO MAKE Natural Chicken Sinigang Recipe
Cheers to any soup that one can set it and forget it.
Here are instructions best tips provided for preparing and cooking chicken sinigang:
- Sautée the tomatoes and onions for a minute and then add the chicken. Sear the chicken.
- Add fish sauce all over the chicken. Sear another minute.
- Add broth and water. Bring to a boil, then simmer on LOW.
- Add daikon radish. Cover and let everything simmer 40 minutes.
- Add vegetable bouillon and the whole chilis.
- Add salt and pepper to taste. Take this time to add fish sauce per your preference.
- Add vegetables like yard-long beans, radish, bok choy or kangkong stalks, and eggplants at different stages of cooking over the next 15 minutes.
- If you want to add tamarind paste as an additional souring agent, now is the time.
- Meat should be fork tender and you’re done.
- Serve with lemon and limes for squeezing.
Notes
When preparing this Chicken Sinigang recipe, the cooking time can vary depending on the type of chicken you choose to use.
For optimal results, it is recommended to sear the chicken without moving it until nicely browned on both sides.
This method ensures that the chicken is cooked to perfection, whether using whole chicken (bone in) that requires at least an hour or more of cooking time, or regular store bought chicken such as boneless and skinless thighs that can be ready in just 30-40 minutes.
Use your fork…to check it fork tender 😉
Be sure to remove from heat and serve as soon as it is ready.
Variations
- add pork or shrimp and make it mixed-meat
- add bok choy or okra to make it super full of fiber and veggies
- add spinach at the end
- make it vegan and use tofu
WHAT TO SERVE WITH Chicken Sinigang
The reason why this is one of the best Filipino chicken recipes, is because all you need is a side of steaming RICE.
If you are rice-free, try quinoa, farro, barley, or pandesal (Filipino bread dinner roll) on the side.
LOVE SINIGANG LIKE I DO? TRY THESE…
- The BEST Natural Beef Sinigang Recipe
- Pork Sinigang All Natural (Sinigang na Baboy)
- Vegetarian Sinigang (just omit the meat)
- ALL Natural Sinigang Na Hipon Recipe: Shrimp Sinigang (Step By Step IMAGES!)
More HEALTHY FILIPINO and ASIAN RECIPES TO TRY
Questions
Is this gluten free?
Yes! Rice is also gluten free.
Is this healthy?
Yes! Since this is an all natural sinigang recipe, it’s very healthy while still being tasty and comforting.
Healthy, Tasty, All Natural Chicken Sinigang
Equipment
- 1 skimmer
- 1 tongs or spatula
Ingredients
- 1 lb chicken drums or thighs with skin on
- 5-6 cups vegetable or chicken broth
- 1-2 cups water
- 1 tbsp olive oil
- 4 small tomatoes large diced
- ¼ whole onion chopped
- 1-2 tbsp fish sauce add to your preference
- 1 cup daikon radish 3-4 big cut pieces
- 4 pieces whole green chilis keep whole
- 1 whole medium Chinese eggplant sliced chunky on diagonal
- 2 cups green string beans cut off ends and cut in 3" long pieces
- 1 tbsp natural vegetable bouillon
- salt and pepper to taste
- lemon and lime slices on the side as garnish
Instructions
- Heat the Dutch oven well. Add oil. Then add tomatoes and onions. One minute.1 tbsp olive oil, 4 small tomatoes, ¼ whole onion
- Add the chicken and do not move the chicken. Let it sear. Once browned, turn them to sear the other side.1 lb chicken drums or thighs
- Add the fish sauce all over the chicken. Toss the chicken with the tomatoes and onions.1-2 tbsp fish sauce
- Then add the broth and water. Then add the daikon radish.5-6 cups vegetable or chicken broth, 1-2 cups water, 1 cup daikon radish
- Be sure the chicken is submerged. Cover and low simmer for 45 minutes.
- Uncover and skim the soup as needed. Then add the natural vegetable bouillon.1 tbsp natural vegetable bouillon
- Add the whole chilis and the eggplant.4 pieces whole green chilis, 1 whole medium Chinese eggplant
- Once the eggplant looks almost done, add the green beans. Add salt and pepper to taste. Simmer for 3 more minutes.2 cups green string beans, salt and pepper
- Serve with rice and with cut lemons and limes. Enjoy!lemon and lime
Notes
- You can add a tablespoon of tamarind paste if you have it on hand to add tanginess.
- You can add potatoes if you like.
- This recipe pairs well with simple steamed rice.
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