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Paksiw na Lechon Manok (Filipino Sweet Sour Chicken Stew)

Recipe by Connie Veneracion
It's easy, it's delicious and it requires a much shorter cooking time than the traditional paksiw na lechon because the chicken pieces are smaller. It takes only about 30 minutes to cook the dish plus a couple of minutes to do the prep.
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Course Main Course
Cuisine Filipino
Servings 4 people
Paksiw lechon manok on plate with rice and vegetables

Ingredients
  

  • 2 shallots or 1 red onion
  • 4 cloves garlic
  • 2 to 3 bird’s eye chilies
  • 2 tablespoons cooking oil
  • cup vinegar
  • ¼ cup dark soy sauce
  • ¼ cup dark brown sugar firmly packed
  • ¼ teaspoon ground black pepper
  • 2 bay leaves
  • 6 to 10 leftover grilled, otisserie or fried chicken pieces (about 800 grams in total weight)
  • 1 to 1 ½ cups lechon sauce (store bought)
  • sliced scallions to garnish

Instructions
 

  • Peel and thinly slice the shallots
  • Peel and mince the garlic.
  • Finely slice the chilies.
  • Heat the cooking oil in a pan.
  • Saute the garlic, shallots (or onion) with 2/3 of the sliced chilies until softened and aromatic, about two to three minutes.
  • Pour in the vinegar and soy sauce. Stir in the brown sugar and black pepper, and throw in the bay leaves.
  • Dump the leftover grilled, rotisserie or fried chicken into the pan. Boil until most of the liquid has been absorbed, about five minutes.
  • Pour in the lechon sauce. Set the heat to the lowest setting. Cover the pan. Simmer the chicken for 20 minutes. Midway through the cooking, taste the sauce and adjust the seasonings, as needed.
  • Transfer the cooked paksiw na lechon manok into a serving bowl or individual bowls. Garnish with sliced scallions and the remaining sliced chilies.
Keyword Chicken, Stew