Chicken / Vegetable Kare-Kare

Chicken Kare-Kare

Chicken Kare-Kare with moist chicken and vegetables in a thick peanut sauce. Hearty and tasty, it's perfect with steamed rice!

Ingredients

• 2 tablespoons rice flour
• 1 tablespoon canola oil
• 1 onion, peeled and sliced thinly
• 3 cloves garlic, peeled and minced
• 3 pounds chicken, cut into serving parts
• 1 tablespoon fish sauce
• 1 teaspoon annatto powder (or atsuete)
• 3 cups water
• 2 large eggplant, cut into chunks
• 1/2 bundle long beans, ends trimmed and cut into 3-inch lengths
• 1 bundle pechay, ends trimmed and leaves separated
• 1/2 cup peanut butter
• salt and pepper to taste

Instructions

• In a wide pan over medium heat, add rice flour. Cook, stirring regularly, for about 3 to 5 minutes or until lightly golden. Remove from pan and set aside.
• In a pot over medium heat, heat oil.
• Add onions and garlic and cook until softened.
• Add chicken and cook, stirring regularly, until lightly browned. 
• Add fish sauce and cook for another 1 to 2 minutes.
• In a bowl, combine water and annatto powder. Stir until well-dispersed and add to pan.
• Bring to a boil, skimming scum that may float on top. Lower heat, cover, and simmer until chicken is tender.
• Add eggplant and long beans and cook until tender yet crisp.
• Add peanut butter and stir until well blended. 
• In a bowl, combine rice flour and one cup of broth from the pot. Stir until very smooth and without lumps.
• Slowly add to the pot, whisking to prevent lumps. Season with salt and pepper to taste. Continue to simmer until sauce is slightly thickened. 
• Add pechay and cook for another 2 to 3  minutes or until tender yet crisp.
• Serve hot with sauteed shrimp paste on the side.