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.
For instance, a good friend of mine 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?
This chicken version turned out delicious, as he said. It is quicker and easier to make than the classic kare kare with oxtail or kare-kareng pata, but it’s also more economical and perfect for everyday family dinners.
Ingredient notes
- 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 traditionally 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 them in water for a few minutes until they bleed 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– Add raw rice grains to a wide, ungreased skillet over medium heat. 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, grind 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.
How to make kare-kareng manok
- Brown the chicken. Heat oil in a pot over medium heat and saute onions and garlic until softened. Add chicken and cook, turning on sides, until lightly browned. Add fish sauce.
- Add annatto water. Combine water and annatto powder in a bowl and stir until well-dispersed. Add to pan and bring to a boil, skimming scum that may float on top. Lower heat, cover, and simmer until chicken is tender.
- Cook eggplant and long beans until tender yet crisp.
- Thicken sauce. Add peanut butter and stir until well blended. Combine toasted rice flour and one cup of broth from the pot until smooth and free of lumps. Slowly add to the pot, whisking to prevent lumps. Season with salt and pepper to taste.
- Cook pechay just until wilted.
- Simmer until the sauce is slightly thickened. Serve hot with sauteed shrimp paste on the side.
Serving suggestions
Kare-kareng manok is easy for everyday family dinners but also a great main dish for special occasions. The flavorful stew is often served with steamed rice and sauteed shrimp paste as a condiment.
Storage instructions
- 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 saucepan and heat on medium heat to 165 F. Add water or meat broth to loosen consistency and adjust seasonings as needed.
