Chicken sinigang is the sour, savory soup that Filipino families turn to on a rainy afternoon or after a long week.
It’s a pot of tender chicken and vegetables simmered in a tamarind broth that hits sour, salty, and comforting all at once.
If you’ve ever wondered how to make chicken sinigang recipe style at home without a trip to a Filipino restaurant, this is the version I keep coming back to.
This recipe uses simple ingredients you can find at most grocery stores, plus a few Filipino pantry staples that are worth seeking out.
It’s the kind of dish that tastes even better the next day, and it fills the whole kitchen with a smell that makes everyone ask what’s for dinner.
| Quick Recipe Summary | |
|---|---|
| Prep Time | 20 minutes |
| Cook Time | 35 minutes |
| Total Time | 55 minutes |
| Servings | 6 servings |
| Difficulty Level | Easy |
My family has made a version of this soup for as long as I can remember, usually with whatever bone-in chicken was on sale that week.
If you love sour Filipino soups, you might also want to bookmark my Beef Sinigang Recipe for the next time you’re craving something heartier.
Why You’ll Love This Chicken Sinigang Recipe
This soup comes together with one pot and about 55 minutes from start to finish.
The broth is tangy, savory, and endlessly comforting, especially with a bowl of hot rice on the side.
It’s also a great way to use up whatever vegetables you have sitting in the crisper drawer.
Another favorite in my house is Pork Sinigang, which uses the same sour broth base with a richer, fattier cut of meat.
- One-pot meal with minimal cleanup
- Naturally gluten-free and dairy-free
- Packed with vegetables and lean protein
- Easy to customize with whatever produce you have on hand
- Tastes even better as leftovers the next day
Ingredients
Most of these ingredients are easy to find in the international aisle of a well-stocked grocery store or at any Filipino or Asian market.
The Tamarind Soup Base (Sinigang Mix) is the ingredient that really makes this dish, so try not to skip it.
- 2 pounds bone-in, skin-on chicken thighs and drumsticks
- 8 cups water
- 1 medium yellow onion, quartered
- 2 medium tomatoes, quartered
- 1 thumb-sized piece of ginger, thinly sliced
- 1 packet (40g) Tamarind Soup Base (Sinigang Mix), or 1/2 cup fresh tamarind pulp
- 1 medium white radish (labanos), sliced into rounds
- 1 medium Asian eggplant, sliced diagonally
- 1 bunch string beans (sitaw), cut into 2 inch pieces
- 1 bunch kangkong (water spinach) or baby spinach
- 2 to 3 long green chilies (siling pangsigang), optional
- 3 tablespoons Filipino Fish Sauce (Patis), plus more to taste
- Salt and pepper, to taste
Read Also: Shrimp Sinigang Recipe
Kitchen Equipment Needed
You really only need one large pot for this recipe, plus a few basic prep tools.
A good Enameled Cast Iron Dutch Oven holds heat evenly, which helps the chicken cook through gently without drying out.
- Large stockpot or Enameled Cast Iron Dutch Oven
- Cutting board
- Chef’s knife
- Fine Mesh Skimmer Spoon, for clearing foam from the broth
- Ladle
- Measuring cups and spoons
Once you have your pot and knife ready, you’re basically set. For another dish that puts a Dutch oven to good use, try my Filipino Chicken Adobo Recipe.
Recommended Products for This Recipe
These are a few products I personally reach for when I’m making chicken sinigang at home.
None of them are required, but each one makes the process a little easier or the final result a little better.
1. Tamarind Soup Base (Sinigang Mix)
This is the single ingredient that gives sinigang its signature sourness without hours of simmering fresh tamarind pods.
A good quality mix dissolves cleanly into the broth and gives you consistent results every time.
2. Filipino Fish Sauce (Patis)
A splash of good fish sauce rounds out the sourness of the broth with a savory backbone that salt alone can’t provide.
I keep a bottle in my pantry for sinigang, adobo, and pretty much any Filipino dish that needs a little umami boost.
3. Enameled Cast Iron Dutch Oven
A heavy pot like this heats gradually and holds that heat steady, so the chicken simmers gently instead of boiling hard and toughening up.
It’s also nice enough to bring straight to the table.
4. Fine Mesh Skimmer Spoon
Skimming the foam off the broth in the first few minutes is what gives you that clear, clean tasting soup instead of a cloudy one.
A wide, fine mesh skimmer makes this step quick and nearly effortless.
5. Fresh Tamarind Pods
If you want to make your souring liquid completely from scratch, fresh tamarind pods give the broth a deeper, more layered tartness than the packaged mix.
Simmer and strain them yourself for an extra-authentic touch.
You might also enjoy: Thai Chicken Soup
Step-by-Step Instructions: How to Make Chicken Sinigang
Step 1: Prep the Chicken and Vegetables
- Rinse the chicken pieces under cold water and pat them dry with paper towels.
- Quarter the onion and tomatoes, and slice the ginger into thin rounds.
- Wash and slice the radish into rounds about a quarter inch thick.
- Slice the eggplant diagonally into pieces about an inch thick.
- Trim the string beans and cut them into two inch pieces.
- Rinse the kangkong or spinach and set it aside separately, since it goes in last.
Step 2: Build the Broth
- Add the chicken, onion, tomatoes, and ginger to a large stockpot or Dutch oven.
- Pour in 8 cups of water and place the pot over medium-high heat.
- Bring the water to a boil, then reduce the heat slightly.
- Use a fine mesh skimmer to remove the foam that rises to the surface, checking every few minutes for the first 10 minutes.
- This skimming step is what keeps the final broth clear instead of cloudy, so don’t rush past it.
Step 3: Simmer the Chicken
- Reduce the heat to low and cover the pot partially.
- Let the chicken simmer gently for 20 to 25 minutes, until it’s tender and cooked through.
- Avoid a hard boil during this stage, since it can make the chicken tough and stringy.
- Check a piece near the bone to make sure it’s no longer pink before moving on.
Step 4: Add the Radish and Eggplant
- Once the chicken is tender, add the sliced radish and eggplant to the pot.
- Simmer for about 5 minutes, until the radish starts to turn translucent at the edges.
- These firmer vegetables need a head start before the quicker cooking ones go in.
Step 5: Season with Tamarind and Fish Sauce
- Stir in the tamarind soup base (sinigang mix) until it’s fully dissolved, or add your prepared fresh tamarind extract.
- Add the fish sauce and stir to combine.
- Taste the broth and adjust with a little more tamarind mix for extra tang or more fish sauce for saltiness.
- Remember that the flavors will continue to deepen as the soup keeps simmering, so season a little at a time.
Step 6: Add the String Beans and Chilies
- Add the string beans and long green chilies, if using, to the pot.
- Simmer for another 4 to 5 minutes, until the string beans are tender but still bright green.
- Overcooking the string beans at this stage will make them dull and mushy, so keep an eye on the timer.
Step 7: Finish with Kangkong
- Turn off the heat, then add the kangkong or spinach directly into the hot broth.
- Let it sit for about 1 minute, just until the leaves wilt.
- Adding leafy greens off the heat keeps them from turning limp and losing their color.
Step 8: Season and Serve
- Taste the broth one last time and season with salt and pepper as needed.
- Ladle the soup into bowls, making sure everyone gets a good mix of chicken, vegetables, and broth.
- Serve immediately with steamed white rice on the side.
The same tamarind-forward flavor profile shows up in my Asian Glazed Chicken Thighs Recipe, if you’re looking for another way to use a similar pantry.
Tips for The Best Chicken Sinigang
A few small adjustments can take this soup from good to genuinely restaurant-quality.
Most of it comes down to timing and how you layer the vegetables.
- Skim the broth thoroughly in the first 10 minutes for the clearest, cleanest tasting soup
- Add vegetables in stages based on how long they take to cook, starting with the firmest
- Taste and adjust the tamarind mix gradually rather than dumping it all in at once
- Use bone-in chicken for a richer, more flavorful broth
- Add leafy greens off the heat so they stay vibrant instead of turning mushy
Read Also: Hot And Sour Soup Recipe
Serving Suggestions
Chicken sinigang is meant to be eaten with rice, so a bowl of hot steamed rice is really the only non-negotiable side.
Beyond that, it pairs nicely with a few simple extras.
A small dish of fish sauce with a squeeze of calamansi or lime on the side lets everyone adjust the seasoning to their own taste.
If you want another side dish to round out the meal, my Fried Rice is an easy way to use up leftover rice from the week.
- Steamed white rice
- Fish sauce with calamansi or lime for dipping
- Sliced fresh chili for extra heat
- A simple side salad for a lighter meal
- Crusty bread for mopping up the broth
Variations of Chicken Sinigang
Sinigang is a flexible dish, and Filipino home cooks rarely make it exactly the same way twice.
Feel free to treat this recipe as a starting point rather than a strict rulebook.
- Swap the tamarind mix for fresh guava (sinigang sa bayabas) for a milder, slightly sweeter broth
- Use green mango instead of tamarind for a brighter, fruitier sourness
- Add taro (gabi) early in the cooking process for a slightly thicker, creamier broth
- Try okra in place of or alongside the string beans
- Use boneless chicken thighs for a quicker cooking version
For a different take on this same sour and savory style of cooking, check out my Tom Yum Soup Recipe, which leans on lemongrass and chilies instead of tamarind.
Storage and Reheating
Sinigang keeps well in the fridge and honestly tastes even better the next day, once the flavors have had time to settle.
Just keep the leafy greens in mind, since they don’t hold up quite as well over multiple days.
- Store cooled soup in an airtight container in the refrigerator for up to 4 days
- Freeze the broth and chicken without the leafy greens for up to 3 months
- Reheat gently on the stovetop over medium-low heat until warmed through
- Add a small handful of fresh kangkong or spinach after reheating for the best texture
- Avoid microwaving on high heat, since it can make the vegetables mushy
Another favorite: Wonton Soup Recipe
Nutritional Facts
Chicken sinigang is naturally light while still being filling, thanks to the mix of lean protein and vegetables in every bowl.
Here is an approximate breakdown per serving, based on six servings total.
- Calories: approximately 280 per serving
- Protein: 24 grams
- Carbohydrates: 14 grams
- Fat: 14 grams
- Fiber: 4 grams
- Sodium: 780 milligrams
If you’re tracking sodium closely, my Miso Soup Recipe is another light, broth-based option worth trying.
Health Benefits of Key Ingredients
Beyond tasting great, this soup packs in a lot of nutritional value from its produce-heavy ingredient list.
Every vegetable in the pot is pulling its weight.
- Chicken provides lean protein that supports muscle repair and keeps you full longer
- Tamarind is rich in antioxidants and has traditionally been used to support digestion
- Radish is low in calories and offers a good source of vitamin C
- Eggplant contains fiber and antioxidants that support heart health
- Kangkong (water spinach) is high in vitamin A, iron, and calcium
- String beans add fiber along with vitamins A, C, and K
For another vegetable-forward side that pairs well with this soup, try my Sauteed Green Beans With Garlic Recipe.
FAQs About Chicken Sinigang
Read Also: Chicken And Rice Soup Recipe
1. What does sinigang taste like?
Sinigang is a sour and savory soup, with the tang usually coming from tamarind.
It’s balanced out by salty fish sauce and the natural sweetness of the vegetables, so it never tastes one-note.
2. Can I use a store-bought sinigang mix instead of fresh tamarind?
Yes, packaged tamarind soup base is what most home cooks use for convenience and consistent results.
Fresh tamarind pods give a slightly deeper flavor, but the mix works beautifully and saves a lot of time.
3. What vegetables can I substitute in chicken sinigang?
Sinigang is very forgiving, so you can swap in okra, taro, or bok choy depending on what you have.
Just add firmer vegetables earlier and leafy greens toward the very end.
4. Is chicken sinigang spicy?
The base soup is not spicy on its own, since the long green chilies used are typically mild.
If you want more heat, add sliced fresh chilies or a spoonful of chili paste at the table.
5. Can I make chicken sinigang in a slow cooker?
Yes, you can cook the chicken, onion, tomato, and ginger on low for about 4 hours, then add the remaining vegetables and seasonings toward the end.
Add the kangkong or spinach only after you turn off the slow cooker, so it doesn’t overcook.
Chicken Sinigang
Ingredients
- 2 pounds bone-in, skin-on chicken thighs and drumsticks about 900g
- 8 cups water about 1.9L
- 1 medium yellow onion quartered
- 2 medium tomatoes quartered
- 1 thumb-sized piece ginger thinly sliced
- 1 packet (40g) Tamarind Soup Base (Sinigang Mix) or 1/2 cup fresh tamarind pulp
- 1 medium white radish (labanos) sliced into rounds, about 1/4 inch thick
- 1 medium Asian eggplant sliced diagonally, about 1 inch thick
- 1 bunch string beans (sitaw) cut into 2 inch pieces
- 1 bunch kangkong (water spinach) or baby spinach
- 2 to 3 long green chilies (siling pangsigang) optional
- 3 tablespoons Filipino Fish Sauce (Patis) plus more to taste
- salt and pepper to taste
- Steamed white rice for serving
- Fish sauce with calamansi or lime for dipping, optional
- Sliced fresh chili for extra heat, optional
Equipment
- Large stockpot or Enameled Cast Iron Dutch Oven Holds heat evenly and is nice enough to bring straight to the table
- Cutting board
- Chef’s knife
- Fine mesh skimmer spoon For clearing foam from the broth
- Ladle
- Measuring cups and spoons
Method
- Rinse the chicken pieces under cold water and pat them dry. Quarter the onion and tomatoes, and slice the ginger into thin rounds. Wash and slice the radish, eggplant, and trim the string beans. Set the kangkong or spinach aside separately.
- Add the chicken, onion, tomatoes, and ginger to a large stockpot or Dutch oven. Pour in 8 cups of water and bring to a boil over medium-high heat, then reduce the heat slightly and skim the foam from the surface with a fine mesh skimmer for the first 10 minutes.
- Reduce the heat to low, cover the pot partially, and simmer gently for 20 to 25 minutes until the chicken is tender and cooked through. Avoid a hard boil to keep the chicken from becoming tough.
- Add the sliced radish and eggplant to the pot and simmer for about 5 minutes, until the radish starts to turn translucent at the edges.
- Stir in the tamarind soup base until fully dissolved, then add the fish sauce. Taste and adjust with more tamarind for tang or more fish sauce for saltiness, seasoning a little at a time.
- Add the string beans and long green chilies, if using, and simmer for another 4 to 5 minutes until the beans are tender but still bright green.
- Turn off the heat, add the kangkong or spinach directly into the hot broth, and let it sit for about 1 minute just until the leaves wilt.
- Taste the broth one last time and season with salt and pepper as needed. Ladle into bowls and serve immediately with steamed white rice on the side.
Nutrition
Notes
- Skim the broth thoroughly in the first 10 minutes for the clearest, cleanest tasting soup.
- Add vegetables in stages based on how long they take to cook, starting with the firmest.
- Taste and adjust the tamarind mix gradually rather than dumping it all in at once.
- Use bone-in chicken for a richer, more flavorful broth.
- Add leafy greens off the heat so they stay vibrant instead of turning mushy.
- Swap the tamarind mix for fresh guava (sinigang sa bayabas) for a milder, slightly sweeter broth.
- Use green mango instead of tamarind for a brighter, fruitier sourness.
- Add taro (gabi) early in the cooking process for a slightly thicker, creamier broth.
- Store cooled soup in an airtight container in the refrigerator for up to 4 days; freeze the broth and chicken without the leafy greens for up to 3 months.
- Reheat gently on the stovetop over medium-low heat and add a small handful of fresh greens after reheating for best texture.
Private Notes
Tried this recipe?
Let us know how it was!Conclsuion
Chicken sinigang is proof that a handful of simple, honest ingredients can turn into something deeply comforting.
It’s the kind of soup that tastes like home, no matter where you’re eating it.
I hope this recipe becomes a regular in your kitchen the way it is in mine.
If you give it a try, I’d love to hear how it turned out, so drop a comment below or share a photo of your bowl.
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