Chicken Recipe With Tomato Sauce Panlasang Pinoy: Savory Filipino-Style Simmered Dish

This Filipino-style chicken dish transforms simple ingredients into a deeply flavorful meal through slow simmering. The rich tomato sauce develops complex layers as it cooks down with tender chicken pieces.

Perfect for weeknight dinners, this one-pan recipe delivers restaurant-quality results with minimal effort. The balance of tangy tomatoes and savory chicken creates a comforting dish the whole family will love.

Ingredients for Chicken Recipe with Tomato Sauce Panlasang Pinoy

Everyday ingredients combine for a rich, simmered chicken dish with vibrant tomato depth.

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The chicken thighs are non-negotiable here—bone-in, skin-on if you want maximum flavor, but boneless works fine for ease. Costco has great bulk packs, or grab organic, free-range from Whole Foods if you’re prioritizing quality. Potatoes and carrots should be firm and fresh (no sprouting eyes or soft spots). For the tomato sauce, San Marzano canned is ideal, but any plain sauce without Italian herbs will do.

No fish sauce? Worcestershire sauce (if dietary restrictions allow) or an extra splash of soy sauce works. Red bell pepper can sub for green if you prefer sweeter notes. Short on time? Pre-diced mirepoix from the grocery store saves chopping. The brown sugar balances acidity—coconut sugar or honey (if not strictly vegan) are acceptable swaps.

This tastes even better the next day once flavors meld. Stores for 4-5 days refrigerated in an airtight container. Freezes beautifully for up to 3 months—portion before freezing for easy weeknight meals.

Instructions

Here’s the method to achieve this rich, savory dish with perfect texture and depth of flavor.

Step 1: Brown the Chicken and Sauté Aromatics

Heat the 2 tbsp olive oil in a large pot over medium-high heat. Season the 2 lb chicken thighs with the 1 tsp salt and 0.5 tsp black pepper, then add them to the pot. Sear for 4-5 minutes per side until golden brown on both sides.

Remove the chicken and set aside. In the same pot, add the 1 whole yellow onion (finely chopped), 5 cloves garlic cloves (minced), and 1 whole green bell pepper (diced). Sauté for 3-4 minutes until the onion becomes translucent and the aroma fills your kitchen.

Step 2: Build the Sauce Base

Add the 2 tbsp tomato paste to the pot and cook for 1-2 minutes, stirring constantly. This step deepens the tomato flavor and prevents a raw taste. Pour in the 2 cups tomato sauce, 2 tbsp soy sauce, 1 tbsp fish sauce, and 1 tbsp brown sugar. Stir well to combine all the ingredients.

Add the 2 pieces bay leaves, 2 whole potatoes (peeled and cubed), and 2 whole carrots (peeled and sliced). These vegetables will absorb the rich tomato sauce as they cook, adding heartiness to the dish.

Step 3: Simmer to Perfection

Return the chicken to the pot, ensuring it’s submerged in the sauce. Bring the mixture to a gentle boil, then reduce the heat to low. Cover and let it simmer for 40-45 minutes.

Check occasionally and stir gently to prevent sticking. The dish is ready when the chicken is tender and the potatoes are fork-tender. The sauce should have thickened slightly, coating the chicken and vegetables in a rich, glossy layer.

Step 4: Adjust and Serve

Taste and adjust the seasoning if needed, though the flavors should be well-balanced from the soy sauce, fish sauce, and brown sugar. Remove the 2 pieces bay leaves before serving.

Ladle the dish into bowls, ensuring each serving has a generous portion of chicken, vegetables, and sauce. Serve hot with steamed rice to soak up every last bit of the savory tomato sauce.

Serving Suggestions for This chicken recipe with tomato sauce panlasang pinoy

Steamed Rice Pairing

Serve this over jasmine or long-grain white rice to absorb the rich tomato sauce. I use 1 cup rice to 1.5 cups water ratio for perfect fluffiness. The neutral base lets the dish’s bold flavors shine through. 💛

Garnish Ideas

Fresh cilantro or green onions add a bright, herbaceous finish. Slice 2 green onions thinly or chop ¼ cup cilantro leaves just before serving. A squeeze of calamansi or lime enhances the tangy tomato notes beautifully.

Side Vegetable

A simple steamed bok choy or sautéed spinach provides a light contrast. Toss 4 cups spinach in 1 tbsp olive oil with 1 minced garlic clove for 2 minutes. The greens balance the richness of the chicken.

Bread Option

Warm pandesal rolls or crusty Filipino bread make excellent alternatives to rice. Toast slices lightly and serve with extra sauce for dipping. I often grab fresh pandesal from my local Filipino bakery.

Beverage Pairing

Ice-cold San Miguel beer or calamansi juice cuts through the richness. For non-alcoholic, try sago’t gulaman (tapioca pearl drink) or hibiscus tea. These traditional pairings enhance the meal’s authenticity.

Family Style

Present in a large bowl with rice on the side for sharing. This encourages the Filipino tradition of communal eating. The vibrant colors of carrots, potatoes, and bell peppers make it visually appealing on any dinner table. ✨

Frequently Asked Questions