Kinulob na Manok

Elite Recipes: Chef Jessie’s Christmas Menu at The Maya Kitchen Culinary Elite Series

Kinulob na Manok

Course Main Dish
Cuisine Filipino


  • 1 whole chicken,
  • Rock salt
  • 2 pc chorizo de bilbao or Chinese sausage, slice diagonally
  • 4 slices salami or smoked ham or bacon
  • 1 pc white onion peeled, cut into quarters
  • 2 pc medium-sized whole potatoes, peeled, cut into quarters
  • 2 pc medium-sized whole tomatoes
  • Juice of 3 calamansi
  • 3 long strands of onion leeks (green and white part)
  • 1/4 c soy sauce
  • 1/4 c olive oil
  • 1 tbsp whole peppercorns
  • 4-5 c water
  • salt to taste
  • banana leaves
  • barbecue sticks
  • string, for tying (optional)
  • clay pot


  1. Rub chicken in and out with salt. Rinse well. Pat dry with paper towel.
  2. Stuff chicken cavity with 1 piece chorizo, 2 slices of either salami, ham or bacon, half of the onion, potato, tomato and 1 stalk of leeks.
  3. Close the cavity by using barbecue stick.
  4. Lay the chicken, breast up in a clay pot.
  5. Arrange the rest of the ingredients in the pot, around and on top of the chicken.
  6. Season to taste.
  7. Pour enough water until the chicken is submerged.
  8. Cover pot with banana leaf tied tightly with a butcher string.
  9. Boil, then simmer for about 45 minutes to 1 hour until chicken is cooked.

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