Last night’s dinner. Forty five minutes to cook, including preparation time.
It isn’t even real lechon manok. It’s chicken browned in its own fat then allowed to cook in a mixture of vinegar, soy sauce, pepper and sugar.
Ingredients :
1 whole chicken
a cup of vinegar
lots of freshly ground pepper
a bay leaf
a whole garlic, peeled and crushed
2 shallots (sibuyas na mura), peeled and thinly sliced
3/4 c. (or more) of dark soy sauce
1/2 c. (or more) of sugar
1 small can of liver spread
a few sprigs of wansuy (cilantro leaves) for garnish
Cooking procedure :
Chop the chicken into serving pieces. Place the chicken pieces, skin side down, in a non-aluminum cooking pan. Pour in the vinegar. Add the garlic, onion, pepper and bay leaf. Turn on the heat and bring to a boil without stirring. Yep, just like you’re cooking adobo.
When the vinegar has evaporated, let the chicken skin brown in its own fat (if you’re not using a non-stick pan, you may need to add some cooking oil to prevent the skin from sticking to the bottom of the pan. Just pour off the oil after browning the chicken). Turn the chicken pieces over to brown the other side.
When the chicken pieces are nicely browned, pour in a cup of water, the soy sauce and add the sugar. Stir well. Lower the heat, cover and simmer for about 30 minutes. If you don’t remove the cover to peek too often, you won’t need to add more water.
Dissolve the liver spread in half a cup of warm water. Add the the chicken, stirring to blend well. Simmer, uncovered, for another 3-5 minutes.
Garnish with chopped cilantro leaves (wansuy) before serving.
i have been using your recipes for 2 years now, and they are fantastic! i’ve been yearning for noypi food and your site makes my being far from home a lot more bearable. by the way, can i substitute leftover turkey for the chicken for paksiw? i seem to remember you mentioning this in one entry, but i couldn’t find it anywhere. also, know of any good buko pie recipe? would be a nice addition toyourlist. kudos, god bless, and mabuhay! thank you.
Yes, you can. I did that about 2 months ago but that entry was among those that got lost when I had a database problem. Will repost it though.
Re buko pir recipe. Sorry, we buy buko pie. I’m not much good at baking.
And thank you.
Hi Miss Connie! I’m Warren from Saudi Arabia. Actually I’ve been trying out your recipes since Oct 2004 and it’s all fun. Thanks to your recipes, my flatmates are always amazed by my cooking. This recipe (Paksiw na lechon manok) is really a big hit. Don’t worry, I already revealed to them your website hehe. THANKS A LOT!
^^Ooops October last year I meant.
Hi Warren. Lucky flatmates.
I hope they help you with the washing. 
Hi Ms. Connie;
I’m a big fan of your site! i’m working here in kuwait for almost two years now and i do miss cooking for my kids & husband back home a great deal. Every week, i set up a menu plan of your dishes and experiment back in our flat (i have two more single ladies as flat mates and cooking is the least thing they love doing. So we divided the house chores: the two of them shift routinely in cleaning different areas in the flat and ME—well, needless to say that i’m the kitchen-mainstay
) I never fail to amaze them with my cooking and i gave all the credit back to your site 
Aside from improving on my cooking skills, honestly, your dishes brings me closer to the feeling of being “home”. Thanks to you and more power!
Sam
Thank you, Sam. Feedbacks like yours tell me I’m on the right track.
hmm this is something NEW to me, since I LOVE CHICKEN, this I got to try!
Thanks!
Joey, it’s easy, tasty and with a decidedly Pinoy flavor.
wrong again!
this is ADOBONG MANOK!!!!
ano ba kayo INTSIK?!!!!
PAKSIW NA LECHONG MANOK WOULD BE GRILLED CHICKEN REST NA PINAKSIW…OHHHHHHHHHHHHH MY GOODNESS…………….LET ME RUN THIS WEBSITE OR IM GONNA RUIN UR REPS…LOL
marry ur kenneth, oh, how brilliant you are! adobo is now sweet eh? wow, you’re so good you will really put us all to shame.
Tell me where you live, I’ll send you 1 peso and you can find someone who will believe you.
BTW, I know that you also go by the name miss_mozaik and you’re polluting my entries with your stupidity. IP addresses are recorded, dumbass.
Kenneth dear boy! I wonder if you could run a bath let alone a website. Connie clearly writes that “it isn’t even a real Lechon Manok”, but I guess reading is beneath your self proclaimed abilities. Connie please keep up your good works and leave the likes of Kenneth/Moziak to self-abuse.
Mang Thomas, I think she/he/it got deluged by 1 peso coins.
have any one tried to use real lechon manok on this recipe?
hi connie – is real lechon manok can be use instead of cooking the chicken as instructed – will it be the same of taste after cooking?
Hi mimi. Yes, I’ve tried it. It’s good, actually, and requires a very short cooking time.
hi connie! i’ve tried this recipe at home, me and my sibs like it.. right now, im in nigeria and could not find a liver spread, what will i use to substitute it? i wanted my husband to try it, coz, i do love this recipe.. thanks..
Looks like I share the same thoughts with judee. I’m thinking of using Mang Tomas, which we already have — thanks to the Pinoy store nearby.
Here’s an update to my last comment: Madame Connie, this recipe works! Galing! I cooked this last night and had this for lunch just now.
I tried Mang Tomas, as I previously mentioned, and it turned out yummy! I added dried chili flakes kasi gusto ko may konting zing. Tsaka ang lambot ng chix… meat falls off the bone and very tasty! Nice method yung pakuluin sa suka hanggang sa mag-evaporate lahat ng suka. Browning it added dimension. (Naks, may “dimension” pang nalalamen eh noh?! LOL)
Yun lang. Congrats Connie for a successful foodie blog! You inspire a lot of pinoys worldwide!
annmariemarie, simple lang perso sarap di ba? and it’s even better after sitting in the fridge overnight — if there are leftovers hehehe
Hi Connie,
Try this lechon paksiw the other day for our lunch. My daughter likes the sweet taste of it. And you know she even eat it all day and until morning the next day. Biruin mo she even ask me if she can also take it to school as her baon. And, what a big Surprise! My husband said “masarap ang luto mo” while chewing the food. LOL
Surely I will repeat this recipe again. Thanks!
~~evil laugh for “marry ur kenneth”…mamatay ka sa inggit!!!!!!!!!
can i have this recipe pls .. just send it at my email address. tnx a lot
i tried this recipe to many times.. kasarap talaga… also used pork instead of chix… my housemates were so impressed… ahihi ty conni
hi connie! just wanna ask if i could use mang tomas lechon sarsa?instead of liver spread? or could i used both?? more power!
Yes, you can.
Hi Ms Connie,
Just wanted to ask approx how many Kilo/s po ba yung 1 whole chicken na ginamit nyo? Am planning to cook this recipe po for about 1K of chicken, just want to make sure if the recipe is ok or a bit much.. thanks po. Love your site!
1 kg of chicken is just about right. It’s the average weight of chicken these days.
hi connie this a second time na naluto namin to super simot to the bone !! salamat ..
Ate Connie,
I’m going to use this recipe for my birthday party. I was wondering this is good for how many people? I’m thinking of inviting 15-20 people. How much kaya ang dapat kong lutuin.
And also, could I use non-leftovers? Mas mura kasi ang frozen chicken, so how do you think should I cook it? Thanks!
Unless otherwise stated, all recipes in this blog are for four.
Hi Ms. Connie!
I tried this recipe today using our leftover lechon manok and it turned out super sarap. Mabilis at madali pang lutuin. Thanks Ms. Connie.