Chicken Kare-Kare is not your ordinary Filipino peanut-based stew. Instead of using common ingredients like oxtail or meat, this recipe requires the use of white meat or chicken.
I admit that I never heard of this idea before, but the moment I knew about it I realized that there is a huge possibility that the white meat will be suitable for the taste of the peanut-made sauce of the dish. If you are as curious as I am, how about we explore the dish more together?
If not for my bagoong allergy, this peanut stew will most probably be my favorite Filipino food of all time. Thankfully, not all variations of the recipe require the use of bagoong, but I personally think that those recipes which include it as an ingredient are tastier compared to others. That was just my personal opinion though because I know that there are actually many Filipinos who find the dish - with or without the inclusion of bagoong - super duper delicious.
Although many Pinoys are in love with their traditional peanut stew, many of us are not accustomed to how it arrived on our Philippine shores. But as I was able to do a little research I found out that the name of the dish was taken from the Indian recipe called curry. Yes, it is that curry that contains coconut milk and different spices, surprisingly, there is no resemblance between the two dishes except for their color.
How to Cook Chicken Kare-Kare
- First, heat a pan over low heat and cook the rice flour until light brown. This will be use to thicken the sauce.
- Next, sauté the onion and garlic. Add the chicken and cook until light brown. Dilute the annatto powder with ½ cup water, then add the mixture into the pot and additional 2 ½ cups water. Cook until the chicken is tender.
- Add the peanut butter, mix until well combined.
- Scoop 1 cup of the sauce and dilute the toasted rice flour. Put the mixture into the pot and mix it well.
- Put in the egg plant and string beans. Cook for another 3-5 minutes.
- Season with salt and pepper.
- Lastly, add the pechay leaves and cook for another minute.
Now that the recipe is set to include chicken meat, it becomes more desirable especially in terms of health benefits. Matching it with vegetables like eggplant, beans, Chinese cabbage, and puso ng saging will result in a magnificently healthy and delicious meal for everyone.
Just the thought of a freshly cooked chicken kare-kare already makes me want to get an extra serving of hot, steaming rice! It is perfect as a lunch meal that the family can eat together on weekends.
Chicken Kare-Kare Recipe
- 2 lbs chicken cut into serving pieces
- 1 medium onion chopped
- 4 cloves garlic minced
- 1 tbsp vegetable oil
- 2 tbsp rice flour
- 1 tsp annatto powder
- 2 ½ cup water
- ½ cup peanut butter
- 3 pcs egg plant sliced
- 1 bundle long beans cut into 2-inch long
- 1 bundle pechay leaves
- salt and pepper to taste
- Using a pan over low heat and toast the rice flour until light brown. Set aside, it will use later to thicken the sauce.
- In a pan over medium heat, sauté the onion and garlic. Add the chicken and cook until light brown.
- Dilute the annatto powder with ½ cup water, then add the mixture into the pot. Add 2 ½ cups water and cover the pot. Cook until the chicken is tender.
- Add the peanut butter, mix until well combined. Scoop 1 cup of the sauce and dilute the toasted rice flour. Put the mixture into the pot and mix it well.
- Add the egg plant and string beans. Cook for another 3-5 minutes.
- Season with salt and pepper then, add the pechay leaves and cook for another minute.