Filipino Style Recipe: Chicken Kare Kare or Kare Kareng manok is another variety of popular Filipino Kare-Kare. In this recipe we used chicken as alternative meat. Normally the chicken sauteed and cooked in chicken stock with peanut butter and ground toasted rice until thicken. Add the variety of vegetables and often serve with sauteed shrimp paste.
Estimated time of preparation: 5-10 minutes
Estimated time of cooking: 30-40 minutes
Good for 3-4 persons.
1 kilo chicken, cut in serving pieces
1/2 cup peanut butter
1/4 cup ground toasted rice
1 onion, sliced
1 cup string beans(sitaw), cut into 2 inches
1 bundle bokchoy(petchay)
3 pieces egg plant, cut lengthwise
1 teaspoon annatto seeds(dissolved in 2 tablespoons hot water, discard seeds)
3 tablespoons cooking oil
salt and pepper to taste
1 chicken broth cube(optional)
sauteed shrimp paste
1. In a pan, heat oil and fry all the vegetables and continue cooking for 3-5 minutes. Do not over cook the vegetables. Drain and set aside.
1. In another pot, heat oil and saute onions.
2. Add chicken, water and chicken cube. Simmer until chicken is tender.
3. Add peanut butter, ground toasted rice and annatto water. Keep stirring until the sauce thickens.
4. Adjust seasoning with salt and pepper according to taste.
5. Add banana heart, string beans, eggplants and bok choy. Simmer until vegetables are tender.
6. Transfer to serving bowl, serve with sauteed shrimps paste.
1. You may also used leftover roasted or fried chicken.
Kare-kare is a popular Filipino recipe especially in the Pampanga region and any Filipino fiesta. This dish is made from peanut sauce with a variety of vegetables, oxtail and tripe. Occasionally beef meat and innards. Some use goat meat and chicken as alternative meat. It is often eaten with shrimp paste.
Good for 5-7 persons.
1/2 kilo oxtail, cut in chucks
1/2 kilo tripe or beef sirloin, cut in chucks
4 pieces eggplant, cut in small pieces
1 bundle bok choy(pechay), cut into 2 pieces
1 bunch of string beans(sitaw), cut in 2-inch long
1 banana heart(puso ng saging), sliced diagonally (optional)
1 cup peanut butter
1 cup ground peanuts(optional)
1/2 cup toasted ground rice or rice flour
2 heads garlic, minced or chopped
2 pieces onions,chopped
3 tablespoon cooking oil
8 cups of water
1/2 cup annatto seeds(atsuete)
salt and pepper to taste
1/2 cup shrimp paste(bagoong alamang)
1. In a large pot, Boil oxtail, tripe and onions in water for about 1-2 hours until meat is tender. Lesser time if using a pressure cooker.
2. Remove the scums as it rises. Add more water if needed.
3. In a bowl, mix peanut butter, ground peanuts, toasted ground rice and annatto seeds with 1/2 cup of water and pour it in the pot, discards seeds.
4. Stir to blend well. Cook for another 5-10 minutes until the sauce is thick.
5. In a separate pan, heat oil and saute the garlic, add the vegetables and continue cooking for another 5 minutes. Do not over cook the vegetables.
6. Add the cooked vegetables to a large pot. Add salt and pepper according to taste.
7. Serve hot with shrimp paste.