Growing up in a Filipino household where we had to be mindful of our grocery budget, I discovered this Chicken Kare-Kare recipe as a delicious alternative when beef or oxtail prices were soaring at the palengke.
Instead of the traditional but pricey oxtail version my Lola used to make, I’d cook this budget-friendly chicken version that still captures that rich, nutty sauce we all love.
You’ll be amazed at how the humble chicken can transform into something so special: the meat becomes tender and flavorful in the thick peanut sauce, while the vibrant vegetables add the perfect crunch.
It’s become such a hit at our family table that my kids now prefer this version over the traditional one, especially when served with steaming white rice and a generous dollop of bagoong on the side.
Why You’ll Love This Recipe
- Weeknight-Friendly: Much quicker than traditional oxtail kare-kare
- Budget-Smart: Uses accessible chicken instead of expensive cuts
- Family-Favorite: Rich, nutty sauce that kids and adults both enjoy
- Versatile: Can be made ahead and freezes well
- Nutritious: Packed with vegetables and protein
- Authentic Taste: Captures the essence of traditional kare-kare
Chicken Kare-Kare (Kare-Kareng Manok)
Equipment
- Large Heavy-Bottom Pot (Kaldero) For even heat distribution
- Wooden Spoon (Sandok Kahoy) For gentle stirring without scratching
- Sharp knife (kutsilyo) For precise vegetable cutting
- Measuring cups and spoons (Panukat) For accurate ingredients
- Small bowl (mangkok) For mixing rice flour slurry
- Strainer [Salaan] For washing vegetables
- Cutting board (Sangkalan) For preparation work
Ingredients
For the Chicken and Sauce
- 3 pounds chicken manok, cut into serving pieces
- ½ cup peanut butter mantikang mani
- 2 tablespoons rice flour galapong, toasted
- 1 tablespoon fish sauce patis
- 1 teaspoon annatto powder atsuete
- 1 onion sibuyas, thinly sliced
- 3 cloves garlic bawang, minced
- 3 cups water or chicken broth
- Salt asin and pepper (paminta) to taste
- 1 tablespoon cooking oil
Vegetables
- 2 large eggplants talong, cut into chunks
- ½ bundle string beans sitaw, cut into 3-inch lengths
- 1 bundle bok choy pechay, trimmed
- Optional: banana heart puso ng saging, pre-soaked
Instructions
- Heat a dry pan over medium heat and toast your rice flour for about 5 minutes, stirring constantly until it turns light golden brown. Take it off the heat and set aside.
- Heat oil in a large pot over medium heat. Add your minced garlic and cook until fragrant, about 30 seconds. Add the sliced onions and cook until they become soft and clear, about 2-3 minutes.
- Put the chicken pieces in the pot and cook until they’re lightly browned on all sides, about 5-7 minutes. Add fish sauce and cook for another 2 minutes.
- Mix the annatto powder with water in a bowl until well combined. Pour this red mixture into the pot and bring everything to a boil. Once boiling, lower the heat, cover the pot, and let it simmer until the chicken becomes tender, about 15-20 minutes.
- Add the cut eggplant and string beans to the pot. Cook them until they’re tender but still have a slight crunch, about 5-7 minutes.
- Add the peanut butter and stir until it’s completely mixed into the sauce. In a separate bowl, mix your toasted rice flour with one cup of hot broth from the pot, making sure there are no lumps. Slowly pour this mixture into the pot while stirring constantly.
- Add salt and pepper to taste. Put in the pechay leaves and cook just until they wilt, about 2-3 minutes. The sauce should be thick enough to coat your spoon but still be pourable.
- Let everything rest for 5 minutes before serving. Serve hot with steamed rice and shrimp paste on the side.
- Remember to cut your vegetables roughly the same size so they cook evenly. If your sauce becomes too thick, you can add a little hot water. If it’s too thin, let it simmer uncovered for a few extra minutes.
Tips from Lola’s Kitchen
- Perfect Sauce Consistency
- If sauce is too thick (masyadong malapot), add warm water gradually
- If too thin (masyadong malabnaw), add more toasted rice flour slurry
- Vegetable Timing
- Cook vegetables separately if serving later
- Add firmer vegetables first
- Save leafy greens for last
- Enhanced Flavor
- Toast peanut butter slightly before adding
- Use bone-in chicken for richer broth
- Add chicken bouillon if desired (pampalapot)
Traditional Serving Suggestions
- Serve hot with steamed white rice (kanin)
- Essential: Sautéed shrimp paste (bagoong alamang)
- Optional: Calamansi wedges
- Garnish: Fresh banana heart slices, green onions
Troubleshooting
- Sauce Breaking
- Solution: Lower heat, whisk continuously
- Prevention: Add peanut butter gradually
- Vegetables Overcooked
- Solution: Steam separately, add last minute
- Prevention: Time addition carefully
- Grainy Sauce
- Solution: Strain sauce before serving
- Prevention: Mix rice flour slurry thoroughly
Ingredient Alternatives
- Chicken: Use turkey or firm tofu
- Peanut butter: Cashew butter
- Rice flour: Cornstarch (25% less)
- String beans: Green beans
- Pechay: Spinach or kale
- Annatto: Turmeric (use less)
Storage & Reheating
- Refrigerate: Up to 3 days in airtight container
- Freeze: Up to 2 months (sauce separate from vegetables)
- Reheat: Low heat, add water as needed
- Tip: Store vegetables separately for best texture
Variations
- Spicy Version
- Add bird’s eye chilies (siling labuyo)
- Include chili oil for heat
- Seafood Twist
- Add shrimp or fish balls
- Use seafood stock
- Vegetarian Option
- Replace chicken with mushrooms
- Use vegetable broth
- Add more vegetables
FAQs
Q: Can I make this in advance? A: Yes, the sauce actually improves overnight. Keep vegetables separate. Q: Why toast the rice flour? A: Toasting adds nutty flavor and prevents raw taste in sauce. Q: Is this authentic kare-kare? A: This is a modern adaptation using chicken instead of traditional oxtail. Q: How do I prevent the sauce from being too thick? A: Add liquid gradually and keep heat moderate. Q: Can I use other nuts? A: Yes, cashews or almonds work, but will alter the traditional taste.
Nutrition
The Story Behind Chicken Kare-Kare
Kare-kare, with its distinctive peanut sauce and vibrant vegetables, has graced Filipino tables for generations, traditionally showcasing tender oxtail or tripe as its protein of choice. But as meat prices began soaring in local markets across the Philippines, home cooks started experimenting with more affordable alternatives, giving birth to this ingenious chicken version that’s now beloved in many Filipino households.
While the exact origins of chicken kare-kare remain intertwined with countless family kitchens, this adaptation speaks volumes about Filipino culinary resourcefulness. The dish emerged from the practical need to recreate beloved flavors while working within budget constraints, much like other Filipino innovations such as chicken sisig or chicken tocino. What started as a practical substitution has evolved into a legitimate variation that some families now prefer over the traditional version.
The transformation from oxtail to chicken wasn’t just about cost-cutting – it revolutionized how often families could enjoy this beloved dish. Traditional kare-kare, requiring hours of slow cooking to tenderize tough cuts, was often reserved for special occasions and weekends. This chicken version, however, brought the rich, nutty flavors of kare-kare into weeknight dinner rotation, making it possible for busy families to enjoy this comfort food more frequently.
The brilliance of chicken kare-kare lies in how it maintains the dish’s essential elements – the rich peanut sauce thickened with toasted rice flour, the medley of vegetables like eggplant and string beans, and the crucial serving of bagoong alamang on the side. The switch to chicken simply made this outstanding dish more accessible, proving that innovation in Filipino cuisine often comes from necessity, creating new classics in the process.
Today, chicken kare-kare has earned its place in modern Filipino cuisine, appearing on restaurant menus and family tables alike. It represents the perfect balance between tradition and adaptation, showcasing how Filipino cooking continues to evolve while maintaining its beloved flavors and cooking techniques. Whether you’re cooking on a budget or simply prefer a lighter protein option, this version of kare-kare delivers all the comfort and satisfaction of the original, just with a more practical approach.
