Sinigang na manok is a variation of the traditional Filipino sinigang, featuring chicken as the main protein instead of the more common pork, shrimp, or fish. This dish is known for its tangy and savory broth, typically made sour using tamarind (sampalok), though other souring agents like green mangoes, calamansi, or vinegar can also be used.

The chicken is cooked with a variety of vegetables, such as kangkong (water spinach), sitaw (string beans), labanos (radish), talong (eggplant), and sometimes gabi (taro root) to thicken the broth.

The preparation involves sautéing onions, garlic, and tomatoes, adding the chicken to cook until lightly browned, and then simmering the mixture in water with the souring agent until the chicken is tender. Vegetables are added in stages, and the dish is seasoned with fish sauce and salt.

Typically served with steamed white rice, sinigang na manok offers a comforting, flavorful meal with a balance of tender chicken, tangy broth, and fresh vegetables.