Baked chicken a la sinigang

November 19, 2009 • Hello. I am currently out of the country and unable to respond to comments and e-mails. Rest assured, however, that future posts have been scheduled so new recipes will go live almost everyday during my absence. I'll be back soon with lots of stories and photos. Ciao for now! ~ Connie
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I followed Mrs. P’s suggestion and marinated some chicken pieces in sinigang mix and some iodized salt. Then I baked the chicken until golden and served them with my textbook atsara (recipe to follow) and home-cooked fries. Darn, it was great dinner!

Baked chicken a la sinigang

So, what exactly is sinigang mix made of that makes it a great seasoning for meat and chicken? According to the Mama Sita packet I’m holding right now, the ingredients are “tamarind, rice, citric acid (to anhance tartness) salt, monosodium glutamate, tomato, cane sugar, onion powder, hydrolyzed corn and soy protein (GMO free) and pepper.” I’d prefer it without the monosodium glutamate but I can’t separate that from the rest of the ingredients, can I? Anyway, sinigang mix is indeed a good alternative for marinating chicken or pork for grilling or baking.

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January 12, 2005  Print This Post   
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19 Responses to “Baked chicken a la sinigang”
  1. jovet says:
    January 4, 2006 at 7:06 pm

    this is such a great tip, sassy, using sinigang mix (thanks Mrs. P!) can’t wait to try it tonite…am always on the lookout for new and exciting recipes, this one is for the books…keep those tips coming!

    Reply
  2. Connie says:
    January 5, 2006 at 2:24 pm

    Ang sarap nyan, Jovet. Galing galing ni Mrs. P. :)

    Reply
  3. paupau says:
    March 3, 2006 at 12:12 pm

    this is a very useful blog, and i always drop by:smile: question, isntead of baking the chicken marinated in sinigang mix, do you think it’s okay to fry it? i recently moved on my own apartment and I don’t have an oven yet.

    Reply
  4. Connie says:
    March 3, 2006 at 3:19 pm

    Yes, I think that will be good too. :smile:

    Reply
  5. Karen says:
    April 21, 2006 at 1:49 pm

    hi! i just had this for dinner last night. i marinated chicken wings w/ sinigang mix & then fried w/ flour-breadcrumbs-salt-pepper coating. t’was delicious! actually, i have been checking ur site for recipes since i came here in singapore. :) thanks so much for posting such wonderful recipes!

    Reply
  6. Connie says:
    April 21, 2006 at 2:15 pm

    Wow, that’s great, Karen! We owe the idea to Misispi. :smile:

    Reply
  7. zito says:
    April 30, 2006 at 5:57 am

    its ok to fry, try it once and its good !

    Reply
  8. cess A says:
    August 26, 2006 at 6:42 am

    i seasoned the chicken with patis instead of salt, and baked on a rack sitting on a sheet pan to circulate the convection in my oven….it was fantastic!!! thanks for
    the great marinade idea!

    Reply
  9. Charise says:
    July 20, 2007 at 10:13 pm

    I tried cooking this last night. Konti lang muna ginawa ko kasi baka di magustuhan ng hubby ko.. but he loved it..
    I used patis too.. Although, nilagay ko sa 350 F ang oven it’s been almost 30 minutes di pa rin sya mukhang luto so I added 10 minutes naka BROIL sa oven. SARAP!

    Reply
  10. Paulyne says:
    August 12, 2007 at 4:50 pm

    you can try grilling, instead of baking.. a twist to inihaw na liempo. :)

    Reply
  11. ponchit says:
    December 5, 2007 at 2:31 pm

    Sarap
    Sinigang mix is really versatile and I have used it to season many things even salad dressings as well a barbecues and roasts. My favorite is sinigang na lechon. hehehe also pinangat na isda.

    This site is really fabulous

    Reply
  12. She_ina83 says:
    January 21, 2008 at 3:57 pm

    Wow, this is the first time I’ve heard of sinigang mix being used that way. Er, di po ba sya maasim? I’d like to try frying chicken with breading mixed with sinigang mix, kaya lang I just want to have a general idea of its taste first. Salamat! (nice theme for your blog by the way, it’s easy on the eyes)

    Reply
  13. Mrs. Leslie says:
    January 27, 2008 at 12:02 pm

    I tried this recipe one day, partly for curiosity, and partly because I had little else in my cupboards :-) . It was a big hit with my hubby! I did a little tinkering since I was using a different cut of chicken and I didn’t have the time between marinating and cooking ( I marinated it only for about an hour). I also added a dash of garlic powder (big garlic fans here ^_^) and some pepper. Turned out awesome. This is my to go site for recipes. You rock!

    Reply
  14. Alexie says:
    February 6, 2008 at 8:50 pm

    Had this for lunch and it was a hit!!

    Thanks once again for another wonderful recipie^^

    Reply
  15. Janice says:
    February 18, 2008 at 10:06 pm

    Hi Connie,
    I cooked this several times na and it’s sobrang sarap tlga (not to mention easy). It’s a fave…kaso…can’t have it all the time. Sodium-overload!

    Thanks for the recipes.

    Reply
  16. dana says:
    April 30, 2008 at 4:47 am

    thank you so much for this tip. i tried it just now with chicken wings and they are lovely! my hubby will be impressed! mwah*

    Reply
  17. jo says:
    March 26, 2009 at 1:12 pm

    Hi. This might be a no-brainer question but i’m STILL (parang forever na ‘to!) working on my cooking skills…do you preheat the oven? :-)

    Thanks.

    Reply
  18. Gem M. says:
    October 28, 2009 at 1:07 pm

    Hmmm… will try this ASAP.
    Recently, I learned a new way of “roasting” chicken without an oven. Place marinated/seasoned whole chicken (or quarters) on top of whole peeled potatoes in a deep heavy casserole. Set the stove to High for about 10 minutes, then turn down to Low until chicken is cooked. You will love the broth! You may serve it on the side as gravy or simply pour on the chicken when served. My family love this & I serve it almost every week, w/ variations on the marinades. So for this week, I will try sinigang mix as marinade. Thanks Ms. Connie :-)

    Reply
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