Non-fish paksiw recipe is almost always limited to pork especially left-over lechon. It's the default left-over whole roasted pig recipe especially during big occasions like fiestas. Lechon Manok on the hand is very common nowadays that every street corner all across the country has one lechon manok stand. It already has become a staple and quick ulam especially for dinner when you just buy and serve with on the table. And most of the time there's none left, unless you bought it all for yourself. So here's an adapted recipe that will surely make us enjoy chicken as lechon paksiw.
- 1 whole lechon manok
- 3 Tablespoons cup vinegar (adjustable)
- 1 cup Mang Tomas Sarsa ng Lechon (adjustable)
- 6 cloves, minced
- 1/2 cup, brown sugar
- 1 medium onion, sliced
- 1 piece bayleaf
- 1/2 tbsp whole peppercorn
- 1/2 cup water
- Salt and pepper to taste (optional)
How to make Lechon Manok PaksiwAs always the recipe is just a guide as you can always tweak the ingredients and measurements to your liking. I usually use the Spicy variant of the lechon sauce to give it more spice and also use sugar to balance the flavour. Always taste what you are cooking so you will know the flavour before it is fully cooked. Extra rice, please!
- Slice lechon manok into small serving pieces.
- Saute onion and garlic then add chicken
- In a bowl mix vinegar, sugar, lechon sauce, peppercorn and water.
- Add the mixture to the sauteed chicken then bring to a boil
- Add bayleaf, lower heat and simmer until sauce thickens.
- Make final flavor (salt and pepper) and consistency adjustments to suit your taste.
- Remove from heat and serve with rice.