Chicken Sinigang Soup Recipe

Sinigang is one of the most beloved Filipino comfort foods, and for good reason! A steaming bowl of this savory, tangy soup can warm you up from the inside out, thanks to its vibrant flavors and deliciously tender ingredients. While the classic Sinigang is typically made with pork or shrimp, Chicken Sinigang stands as a heartwarming variation that’s both easy to prepare and incredibly satisfying.

The dish is a staple in Filipino households, often seen at family gatherings or casual meals. It’s the kind of recipe that brings people together around the table, with its signature sourness that perfectly balances the richness of the meat and vegetables. If you’re looking to try your hand at making Chicken Sinigang, you’re in for a treat.

Let’s break down the recipe step by step, so you can create your very own bowl of this Filipino classic.

Chicken Sinigang is all about balance. The chicken is simmered in a savory broth, enhanced by the natural sourness of tamarind, tomatoes, and a variety of fresh vegetables. The result? A flavorful soup that’s deeply satisfying and versatile enough to be enjoyed as a light meal or paired with rice for a heartier experience.

Here’s A Simple Chicken Sinigang Recipe To Get You Started

Ingredients Needed

To make the best Chicken Sinigang, you’ll need a good mix of ingredients to bring out the flavor and depth of the dish. These are the basics:

Chicken (Bone-in, skin-on pieces, such as thighs or drumsticks) – The bone-in pieces offer the most flavor, and the skin adds richness to the broth.
Tamarind (fresh or pre-made sinigang mix) – The key ingredient for that tangy, mouth-puckering flavor. If you’re using fresh tamarind, you’ll need to cook it until softened, but a pre-made sinigang mix can save time.
Tomatoes (2 medium-sized, quartered) – These will add a mild sweetness and acidity to balance the sourness of the tamarind.
Onion (1 large, quartered) – Adds a subtle sweetness and depth of flavor.
Radish (1 medium, sliced) – Known locally as “labanos”, it adds a mild peppery taste that complements the sour broth.
Eggplant (1, sliced into rounds) – It soaks up the flavor of the broth and gives the soup an extra layer of richness.
Okra (6-8 pieces, ends trimmed) – For a bit of texture and to thicken the broth slightly.
Water (about 6-8 cups) – To create the base of your soup.
Fish sauce (2 tablespoons) – Adds umami depth to the broth. You can adjust to taste.
Salt and pepper – For seasoning, as needed.
Fresh spinach or kangkong (about 2 cups) – Adds some green freshness to the soup.

Cooking Instructions

Making Chicken Sinigang is fairly straightforward, but it requires some time to allow all the flavors to meld together. Here’s how you can prepare it:

Prepare The Chicken
- Start by washing the chicken pieces thoroughly. If you’re using chicken thighs or drumsticks, leave the skin on as it helps develop flavor and richness in the broth.
- Heat a large pot over medium-high heat and add the chicken pieces. Let them sear for a few minutes on each side until lightly browned. This step helps lock in flavor.
Make The Broth
- Add the water to the pot and bring it to a boil. Once boiling, reduce the heat to a simmer and skim off any scum or impurities that float to the top. This will give your soup a clean, clear broth.
Add The Aromatics
- Add the quartered onions and tomatoes to the pot. Let them simmer for about 10-15 minutes until the tomatoes break down and release their juices, infusing the broth with flavor.
Add The Tamarind
- If you’re using fresh tamarind, now’s the time to add it. You can use a tamarind paste or a sinigang mix if you prefer a quicker approach. If you’re using fresh tamarind, cook it in the broth for around 20 minutes until softened, then mash it with a spoon to release its flavor.
Season The Broth
- Season the soup with fish sauce, salt, and pepper. Taste and adjust as necessary. The fish sauce should give it a unique depth, while the salt and pepper balance the flavors.
Add The Vegetables
- Add the radish, eggplant, and okra to the pot. These vegetables take longer to cook and will benefit from being added earlier in the process.
- Continue simmering for another 10 minutes or until the vegetables are tender.
Final Touches
- Finally, add the spinach or kangkong. Stir it in just before serving, letting it wilt and infuse the soup with fresh flavor.
Taste And Serve
- Give the soup one last taste test. Add more seasoning if necessary, and then serve hot with a side of rice.

Ingredient Insights

Each ingredient in Chicken Sinigang plays a vital role in creating the soup’s balanced and layered flavor profile. Let’s explore these ingredients in a bit more depth:

Chicken (Bone-in, skin-on): The bones are essential for releasing natural gelatin into the broth, creating a rich, comforting texture. The skin provides added flavor and richness.
Tamarind: The backbone of any sinigang, tamarind gives the soup its signature sourness. Fresh tamarind packs a more vibrant, zesty punch, while pre-made mixes are more convenient but might lack the same depth of flavor.
Vegetables: Radish, eggplant, and okra are traditional additions in Chicken Sinigang. They not only contribute their individual flavors but also absorb the broth, enriching the overall taste. Radish adds a subtle pepperiness, while eggplant and okra provide a slightly creamy texture when cooked.
Fish Sauce: A little goes a long way in adding that umami undertone. It’s the secret ingredient in many Filipino dishes, giving the broth a savory kick.

Expert Tips

To elevate your Chicken Sinigang and make it truly exceptional, consider these expert tips:

Use Fresh Tamarind: If possible, use fresh tamarind instead of pre-packaged mixes. Fresh tamarind offers a more vibrant sourness and complex flavor that you won’t get from the instant version.
Balance the Sourness: Depending on your taste, you might want to adjust the sourness level. If it’s too sour, add a little sugar or more water to balance it out. If it’s not sour enough, add more tamarind or a dash of lemon or lime juice.
Sear the Chicken First: For an extra depth of flavor, make sure to sear the chicken before adding the water. This step caramelizes the skin and intensifies the overall taste of the broth.
Don’t Overcook the Vegetables: While it’s important to cook the vegetables until tender, be careful not to overcook them. You want them soft but still with some texture to prevent them from turning mushy.
Serve with Steamed Rice: Chicken Sinigang is traditionally served with a side of steaming white rice, which helps balance out the soup’s acidity and provides a comforting pairing.

Recipe Variations

While Chicken Sinigang is fantastic as is, there are many ways to make this dish your own. Here are a few fun variations to try:

Spicy Sinigang: If you love heat, add some fresh or dried chilies like bird’s eye chili or long green chili. The spiciness complements the sour broth beautifully.
Different Proteins: While chicken is the star here, you can easily substitute it with pork or shrimp. For a quicker version, shrimp cooks much faster than chicken and brings a subtle sweetness to the soup.
Fruit Variations: Some versions of sinigang include fruits like green mango or even pineapple. This can add a unique twist to the tangy flavor, introducing a bit of sweetness or extra acidity.

Final Words

Chicken Sinigang is one of those dishes that can transport you straight to the heart of Filipino cuisine. It’s warm, flavorful, and full of life-just like the culture that created it. The beauty of this recipe lies in its simplicity; the ingredients work together effortlessly to produce a comforting, flavorful dish that’s sure to please every palate.

Whether you’re a seasoned chef or a beginner, Chicken Sinigang is an approachable recipe that you can adapt to suit your taste. The balance of sour, savory, and umami will leave you craving more after every bowl.

Chicken Sinigang Soup Recipe