Lechon Manok na Paksiw (Roasted Chicken in Vinegar)

Name: Lechon Manok na Paksiw (Roasted Chicken in Vinegar)
Yield: 2–4 servings
Ingredients: 1 tbsp neutral oil; 2 medium onions, sliced; 3 cloves garlic, minced; ½ tbsp black peppercorns; 2 cups water; ⅓ cup lechon sauce, like Mang Tomas; 4 tbsp white vinegar; 2 tbsp Maggi Savor Liquid Seasoning; 1 bay leaf; 1 Maggi Magic Chicken Cube; 1 whole lechon manok, chopped; steamed rice, for serving

Christmas

Lutong Bahay

Chicken

Classic Filipino

Make sweet, tangy, savory lechon paksiw with your favorite store-bought lechon manok, lechon sauce, and Maggi Savor Liquid Seasoning.

Difficulty

Easy

Servings

2–4 servings

Prep Time

5 mins

Active Time

30 mins

Paksiw is a time-honored way of giving leftover lechon a delicious second life, via a long simmer in vinegar, garlic, and other aromatics. Traditionally, lechon baboy or roasted pig—the next-day excess from milestone celebrations and Christmas parties—is used to make lechon paksiw. This recipe uses lechon manok, or roasted chicken, for lechon manok na paksiw.

Using store-bought lechon manok is not just convenient; it’s actually encouraged! Use your favorite, whether it’s Andok’s or Baliwag. Don’t forget the lechon sauce that comes with the chicken—you’ll need it to make the paksiw sauce.

Ingredients needed for paksiw sauce

Vinegar forms the backbone of every paksiw. Lechon sauce, a blend of liver, more vinegar, and spices, is just as important. Here’s a full list of what you’ll need:

Vinegar. Classic white vinegar brings sharp, tangy notes that can cut through rich lechon manok. Milder or flavored vinegars, like cane or apple cider, will work just as well.
Soy sauce. Adds saltiness and depth.
Brown sugar. A little goes a long way to balance the sourness and round out the sauce.
Fresh, crushed garlic adds fragrance and flavor.

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Garlic.

Bay leaves. For that subtle, earthy flavor that deepens the sauce as it simmers.

Black peppercorns. A little heat to cut through the acidity and sweetness.

Water or chicken broth. Use water for a lighter sauce; use chicken broth (water + a chicken broth cube like Maggi Magic Chicken) for extra depth.

Lechon sauce: This ties the whole dish together with a rich, tangy, savory sweetness. If your lechon manok didn’t come with lechon sauce, use Mang Tomas.

A dash of Maggi Savor Liquid Seasoning pushes the sauce to more flavorful heights with extra umami. Season to taste, and remember that a little goes a long way. Bonus: If you have the calamansi-flavored variant, it adds to the overall sourness of your lechon paksiw, too!

Ingredients

1 tbsp neutral oil
2 medium onions, sliced
3 cloves garlic, minced
½ tbsp black peppercorns
2 cups water
⅓ cup lechon sauce, like Mang Tomas
4 tbsp white vinegar
2 tbsp Maggi Savor Liquid Seasoning
1 bay leaf
1 Maggi Magic Chicken Cube
1 whole lechon manok, chopped
steamed rice, for serving

1
Make paksiw sauce: Heat neutral oil in a large pan over medium heat. Add onions, garlic, and black peppercorns, then stir to cook until fragrant. Add water, lechon sauce, white vinegar, Maggi Savor Liquid Seasoning, and bay leaf. Once liquid starts to boil, crumble Maggi Magic Chicken Cube into the pan and stir to dissolve. Continue cooking the mixture, uncovered, until liquid has reduced and turned more sauce-like in consistency, about 15 minutes.
2
Add lechon manok: Add chopped lechon manok to the sauce, stirring to coat. Cover pan and let chicken absorb the paksiw sauce, about 10 minutes. Remove lid, discard bay leaf, and adjust seasoning to taste. Serve with hot rice.