Lechon Manok Paksiw Recipe

Lechon Manok Paksiw Recipe: A Flavorful Filipino Leftover Makeover

Transform your leftover Lechon Manok (roasted chicken) into a rich, tangy, and savory stew with this Lechon Manok Paksiw recipe! This dish takes juicy roasted chicken and simmers it in a sweet-sour vinegar sauce with garlic, onions, and bay leaves, then thickens it with Lechon Sauce (Mang Tomas) for an extra layer of flavor. The result? A tender, saucy, and deeply satisfying meal that tastes even better than the original roast!

Why You’ll Love This Recipe

✔ Zero waste – Revives leftover lechon manok brilliantly.
✔ Restaurant-quality flavor – Rich, tangy, and slightly sweet
✔ Quick & easy – Ready in 30 minutes
✔ Versatile – Great with rice, bread, or as pulutan

Pro Tips

🔥 Extra tender? Simmer longer (add more water if needed).
🍯 Sweeter sauce? Add 1 tbsp honey or banana ketchup.
🌶 Spicy kick? Add chopped siling labuyo or chili flakes.

Serving Suggestions

🍚 With garlic fried rice – Perfect for soaking up the sauce
🥖 With crusty bread – Great for dipping
🍻 As pulutan – Pair with cold beer

Perfect for:
• Quick weeknight dinners
• Using up leftover roast chicken
• Fiesta meal extensions

Try it today—it’s faster than takeout! 🍗🔥 Watch our step by step video tutorial on YouTube : Lechon Manok Paksiw

Print Recipe

Lechon Manok Paksiw Recipe

Author: Yummy Food Ph Cooking Method: Sauteing, Simmering Cuisine: Asian, Filipino Courses: Dinner, Lunch, Main Dish Recipe Keys: Chicken High Protein Quick Meals

Difficulty: Intermediate Prep Time 10 mins Cook Time 30 mins Total Time 40 mins

Servings: 3 Calories: 520

Best Season: Suitable throughout the year

Description

Transform your leftover Lechon Manok (roasted chicken) into a rich, tangy, and savory stew with this Lechon Manok Paksiw recipe! This dish takes juicy roasted chicken and simmers it in a sweet-sour vinegar sauce with garlic, onions, and bay leaves, then thickens it with Lechon Sauce (Mang Tomas) for an extra layer of flavor. The result? A tender, saucy, and deeply satisfying meal that tastes even better than the original roast!

Ingredients

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Servings

Main Components:

• ¹⁄₂ kg Lechon Manok (leftover)
• 1 cup Lechon Sauce (Mang Tomas)

Aromatics & Seasonings:

• 4 cloves garlic, minced
• 1 onion, sliced
• 4 dried bay leaves
• ¹⁄₂ cup vinegar (cane or white vinegar)
• 1 cup water
• 1 tbsp sugar
• salt & ground black pepper to taste
• 2 tbsp cooking oil

Instructions

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Sauté the Base

1. Heat oil in a wide pot over medium heat.
2. Sauté garlic until golden (30 sec), then add onions until translucent (1 min).

Build the Flavor

1. Add chicken pieces. Sauté for 2 mins to coat with aromatics.
2. Pour in lechon sauce, stirring to combine.

Deglaze & Simmer

1. Add vinegar without stirring. Let boil uncovered for 2 mins to remove sharpness.
2. Pour in water and add bay leaves. Cover and simmer for 10 mins.

Final Seasoning

1. Stir in sugar and pepper.
2. Season with salt adjust accordingly the saltiness (start with ½ tsp). Adjust to balance sweet-savory-tangy taste.

Serve

1. Serve hot with:

   • • Steamed rice
     • Atchara (pickled papaya) for contrast, optional.

   Watch our Step by Step Video Tutorial on YouTube: Lechon Manok Paksiw

Nutrition Facts

Servings 3

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Amount Per Serving

Calories 520kcal

% Daily Value *

Total Fat 32g50%

Saturated Fat 10g50%

Sodium 1100mg46%

Total Carbohydrate 18g6%

Dietary Fiber 1g4%

Sugars 12g

Protein 38g76%

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Iron 2.7 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: lechon manok paksiw