Chicken Kare-Kare (Kare-Kareng Manok)
Chicken Kare-Kare is a resourceful Filipino adaptation of the traditional oxtail kare-kare, featuring tender chicken pieces simmered in a rich, velvety peanut sauce with crisp vegetables. This ingenious version maintains the signature nutty depth of the classic dish while offering a more economical and quicker-cooking protein option that's perfect for everyday meals. The dish harmoniously combines annatto-tinted peanut sauce, enhanced by toasted rice flour, with a colorful medley of eggplant, string beans, and pechay, creating a satisfying stew that's characteristically served with steamed rice and pungent bagoong alamang (fermented shrimp paste).
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)