The Lechon Manok Paksiw recipe is a mouthwatering way to transform leftover spit-roasted chicken into a flavorful and tangy dish that’s both comforting and satisfying. This recipe is a perfect example of Filipino ingenuity, turning leftovers into a meal that’s even more delicious than the original. If you don’t have lechon manok on hand, don’t worry—this dish works equally well with fried chicken, making it a versatile option for repurposing any leftover poultry. The magic of this recipe lies in its simplicity and the rich, savory flavors that develop as the chicken simmers in a blend of vinegar, brown sugar, aromatic bay leaves, and lechon sauce. The result is a dish that’s deeply flavorful, with a perfect balance of sweet, sour, and savory notes.
What makes this recipe truly special is its simplicity. Using just a handful of ingredients, it captures the essence of traditional Filipino home cooking. The dish is reminiscent of the classic lechon paksiw, a beloved Filipino favorite, but with a focus on accessibility and ease. It’s a testament to how humble ingredients can come together to create something truly extraordinary.
Once cooked, the Lechon Manok Paksiw is best served hot, ideally with a side of steamed rice to soak up the delicious sauce. The combination of tender chicken and the rich, tangy sauce is irresistible, making it a dish that’s sure to become a family favorite. Whether you’re looking for a quick way to use up leftovers or simply craving a hearty, flavorful meal, this recipe delivers on all fronts. Try it today and experience the comforting, home-cooked goodness of Lechon Manok Paksiw!"
Cooking video recipe link: Lechon Manok Paksiw Recipe
Lechon Manok Paksiw is best served hot, ideally with a side of steamed rice to soak up the delicious sauce. The combination of tender chicken and the rich, tangy sauce is irresistible, making it a dish that’s sure to become a family favorite.
In a pan, heat 2 tablespoons of cooking oil and sauté crushed garlic and minced onion.
Add the leftover lechon manok (roasted chicken), stir and cook it for a few minutes.
Add 1 cup of lechon sauce, stir to combine. Set fire to low-medium heat. Allow the leftover lechon manok (roasted chicken) to absorb the lechon sauce while simmering. Cover and bring to boil for about 5 minutes.
Remove the cover and stir. Season it with ½ tablespoon of ground black pepper. Add ½ cup of vinegar, 4 pieces of bay leaves, 1 tablespoon of sugar and 1 cup of water. Cook for another 10 minutes over low-medium heat, covered.
Adding pinch of salt is optional. Taste and adjust according to your preferences.
Transfer to a serving bowl once done and serve. Enjoy your meal.
Servings 4
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.