Sinarsahang Manok

Filipino chicken stew with tomato sauce, liver spread, and veggies—a rich, savoury dish best paired with heaps of steamed rice.  Saucy, hearty, and deeply satisfying. This thick, rich tomato stew with chicken is pure Pinoy comfort food at its finest! #SinarsahangManok

Filipinos love their ulam saucy—whether it’s for soaking with rice or just for that comforting, full-flavoured finish that clings to each spoonful. One of the most underrated, yet deeply flavourful dishes in that category is Sinarsahang Manok. If you’re a fan of tomato-based Filipino dishes like Afritada or Kaldereta, you’ll find Sinarsahang sits comfortably in the same family—but with a richer, deeper twist thanks to a thick tomato base and the addition of liver spread.

You won’t often see this dish in restaurants. It’s a home-cooked staple, often prepared during weekends or when there’s extra time to slow-simmer something special. It’s the kind of dish you remember from childhood—the one your mum or lola would prepare when you asked for something saucy and comforting.

The word sinarsahang comes from sarsa, meaning “sauce” in Filipino. So, in essence, sinarsahang dishes are all about the sauce. And this particular version? It’s an indulgent stew of chicken simmered in tomato sauce, tomato paste, and that secret weapon—liver spread—which brings a creamy, savoury depth that elevates it beyond the usual.

Not Just Another Tomato-Based Chicken Dish

Now, I know what you might be thinking—doesn’t this look just like Afritada or Kinamatisang Manok? That’s a fair observation. Filipino tomato-based dishes can sometimes blur together, but there are key differences that make Sinarsahang Manok stand on its own.

Let’s break it down:

• Kinamatisang Manok uses fresh tomatoes. It’s lighter, brothy, and feels almost like a tomato-based soup.
• Afritadang Manok uses canned tomato sauce, giving it a thicker consistency and a slightly tangy profile, usually with carrots, potatoes, and bell peppers.
• Sinarsahang Manok, on the other hand, takes it further by incorporating tomato sauce, tomato paste, and liver spread. That combination turns it into a rich, velvety stew. Think of it as the luxurious cousin of Afritada—still familiar but with a restaurant-style depth you wouldn’t expect from a homey ulam.

The Unexpected Magic of 7-Up

Another twist in this dish is the use of 7-Up. Yes, soda. It might sound odd at first, but this is a well-loved Filipino kitchen hack. The mild sweetness and acidity of the soda helps tenderise the chicken and balances the richness of the tomato and liver spread.

You’ll find soda used in Filipino-style barbecue marinades and even adobo braises. In Sinarsahang Manok, it adds that subtle sweet layer that makes the sauce lip-smackingly good.

The Sauce is the Star

This isn’t one of those stews where the meat is the main attraction and the sauce is just a side act. In Sinarsahang Manok, the sarsa is the star. It’s so good, you could honestly eat it on its own with a bowl of hot rice and call it a meal. The sauce is thick and clingy, reminiscent of Indian curries in consistency, and it soaks beautifully into rice or pandesal.

This makes the dish perfect for meal prepping too. Like most tomato-based stews, it tastes even better the next day when the flavours have had time to deepen. Just reheat gently and serve with a fresh batch of rice.

Comfort Food That’s Rich and Familiar

I personally love how Sinarsahang Manok feels like a dish designed for a slow weekend lunch. It’s saucy, rich, and satisfying—and while it’s not flashy or trendy, it speaks to what Filipino food is really about: bold, comforting flavours meant to be shared.

The beauty of this dish lies in its flexibility. Add some chilli if you like heat. Swap chicken legs for thigh fillets if that’s what you have. Or double up on the vegetables if you want it to stretch further. Some people even add hotdogs or potatoes for a heartier version, especially when cooking for kids.

But for me, the classic version—with sweet capsicum, bright green peas, and tender chicken legs—is just right. And when the sauce clings just so, and the rice soaks up every bit of it, you’ll know why this dish deserves more love.

Sinarsahang Manok

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 2 reviews

• Author: Raymund
• Prep Time: 15 mins
• Cook Time: 45 mins
• Total Time: 1 hour
• Yield: 6 1x
• Category: Main Course
• Cuisine: Filipino

Print Recipe

Pin Recipe

---

Description

Filipino chicken stew with tomato sauce, liver spread, and veggies—a rich, savoury dish best paired with heaps of steamed rice.

---

Ingredients

Units USM Scale 1x2x3x

• 10 pcs chicken legs (approx. 1.3 to 1.5 kgs)
• 1 large carrot, sliced
• 1 red capsicum (bell pepper), sliced
• 150 g sugar snap peas
• 1/2 cup green peas
• 2 tbsp liver spread (optional but recommended)
• 3 tbsp soy sauce
• 400 g tomato sauce
• 3 tbsp tomato paste
• 1 cup 7-Up or Sprite
• 1 onion, chopped
• 6 cloves garlic, minced
• salt, to taste
• freshly ground black pepper, to taste
• oil, for cooking

Cook Mode Prevent your screen from going dark

---

Instructions

1. Heat oil in a pan. Quickly sauté capsicum, sugar snap peas, and green peas for 45 seconds. Remove and set aside.
2. In a large pot, heat more oil over medium-high heat. Pan-fry chicken pieces for about 3 minutes per side until lightly browned. Remove and set aside.
3. Sauté garlic and onion in the same pot until fragrant and translucent.
4. Add soy sauce, tomato sauce, and 7-Up. Stir and bring to a gentle boil.
5. Return the chicken to the pot. Cover and simmer over medium heat for 20 minutes.
6. Add the tomato paste and liver spread. Mix well. Simmer uncovered until the sauce thickens to a rich consistency.
7. Return the sautéed vegetables to the pot. Cook for another 2 minutes, just until everything is heated through.
8. Season with salt and pepper to taste.
9. Serve hot with lots of steamed rice—and extra sauce on the side!

---