Make this kinamatisang manok, a Filipino tomato-braised chicken dish with a thick, clingy sauce built entirely from ripe tomatoes.
Kinamatisang manok is one of those dishes that proves tomatoes can carry a whole meal. The technique — braising protein in tomatoes — came out of the Spanish colonial period, when tomatoes worked their way into the Filipino pantry for good. "Kinamatis" literally just means cooked with tomatoes, so you'll find the same approach applied to pork, fish, and just about anything else.
The key is letting the tomatoes really cook down. Don't rush the Build base step — you want them soft, jammy, and almost falling apart before the chicken goes back in. The 7-8 minutes is a minimum; if your pan is crowded or the heat is too low, it'll take longer. That's what builds the sauce and keeps it thick and clingy, more sarsa than sabaw.
Tomato quality matters here more than in most recipes. Use the ripest ones you can find — they should feel heavy and give slightly when pressed. Underripe tomatoes won't break down the same way and the sauce will taste flat.
Sear chicken: Heat oil in a large pan over medium-high heat. Add chicken, sear each side for 2-3 minutes, or until slightly browned. Remove and set aside.
Build base: Add onions and cook for 2 minutes, then add garlic and cook for another 1 minute until fragrant. Add tomatoes, stirring and crushing lightly while it cooks. Cook until soft, jammy, and the juices release, about 7-8 minutes.
Simmer: Return chicken and season with fish sauce and pepper. Add water, cover and simmer for 15-20 minutes or until chicken is tender, adding more water as needed.
Finish with vegetables: Add sili and pechay and cook for 2-3 minutes. Adjust seasoning with salt and pepper to taste.
