Chicken Kare-Kare is quick and easy to make and so hearty and tasty. Made of flavorful chicken, tender vegetables, and a thick peanut sauce, it’s perfect with steamed rice!
Guys, allow me to get emotional for a quick minute. When I think of how this blog has grown and how it has changed my path in the process, I get overwhelmed with gratitude. I’m so thankful for the many cheerleaders in my life and the people who rally behind me. I might be working for myself, but this blog is not a one-woman show.
A good friend of mine, for instance, sent me a photo of the chicken kare-kare he had for lunch at a Filipino restaurant. He said it was delicious and I should recreate it for my blog. How can I say no to such a sweet gesture?
Kare-kareng manok did turn out delicious as he said. Not only is it quicker and easier to make than the beef or pork versions of kare-kare, but it’s also more economical and perfect for everyday family dinners.
- Chicken– Kare-Kare is a classic Filipino stew traditionally made with oxtail, beef, pork hocks, or tripe. This recipe uses cut-up chicken as an easy meat substitute.
- Vegetables– use an assortment of vegetables such as eggplant, sitaw, cabbage, green beans, banana heart, and pechay.
- Rice flour and peanut butter– the sauce is traditioally flavored and thickened with ground toasted rice and ground roasted peanuts, but we’re simplifying the process by using rice flour and peanut butter instead.
- Annatto powder– adds the characteristic orange-yellow color. You can use more or less depending on the depth of color you like. If using annatto seeds, soak in water for a few minutes until it bleeds into the liquid.
- Fish sauce- for umami flavor
- Oil– for sauteing
- Aromatics– onions and garlic enhance flavor
- Water– or chicken broth
How to toast rice
- If using rice grains– In a wide, ungreased skillet over medium heat, add raw rice grains. Cook, stirring regularly, for about 10 to 15 minutes or until golden and have a nutty aroma. Using a mortar and pestle or a food processor, ground the rice to a powder form (make sure it’s ground to a fine POWDER or you’ll end up with bits of cooked rice in the stew!). Use in the recipe as directed.
- If using rice flour– place in a wide, ungreased skillet and cook over medium heat, stirring regularly, for about 8 to 10 minutes or until golden in color.
- Worried about overcooking your vegetables? Steam them first and then add to the stew in the last few minutes.
- Cook the peanut sauce a little thinner than you like as it will continue to thicken as it sits.
Kare-kareng manok is easy to make for everyday family dinners but also makes a great main dish for special occasions. The flavorful stew is often served with steamed rice and sauteed shrimp paste as a condiment.
- Transfer to a container with a tight-fitting lid and refrigerate for up to 3 days or freeze for up to 2 months.
- To reheat, place in a sauce pan and heat on medium heat to 165 F. Add water or meat broth to loosen consistency and adjust seasonings as needed.