Ingredients with Measurements:
- 1 whole chicken, cut into serving pieces
- 2 cups coconut cream
- 1 cup water
- 1/2 cup peanut butter
- 1/4 cup annatto seeds
- 1 onion, chopped
- 4 cloves garlic, minced
- 1/2 cup bagoong alamang (shrimp paste)
- 1 eggplant, sliced
- 1 bundle sitaw (long beans), cut into 2-inch pieces
- 1 banana heart, sliced
- Salt and pepper to taste
Special equipment needed:
- Mortar and pestle
- Cheesecloth
Step-by-step instructions:
1. In a mortar and pestle, pound annatto seeds until fine. Add 1/2 cup of water and let it sit for 10 minutes. Strain the mixture using a cheesecloth and set aside.
2. In a pot, sauté onion and garlic until fragrant. Add the chicken pieces and cook until brown.
3. Pour in the coconut cream and annatto water. Bring to a boil and let it simmer for 20 minutes.
4. Add the peanut butter and bagoong alamang. Stir until well combined.
5. Add the eggplant, sitaw, and banana heart. Simmer for another 10 minutes or until the vegetables are cooked.
6. Season with salt and pepper to taste.
7. Serve hot with steamed rice.
Time:
Preparation time: 20 minutes
Cooking time: 40 minutes
Temperature:
Medium heat
Serving size:
6-8 servings
Nutritional information:
Calories: 450
Fat: 30g
Carbohydrates: 15g
Protein: 35g
Substitutions for ingredients:
- Chicken can be substituted with pork or beef.
- Bagoong alamang can be substituted with bagoong isda (fish paste).
- Eggplant, sitaw, and banana heart can be substituted with other vegetables such as okra, pechay, or cabbage.
Variations:
- Add more peanut butter for a thicker sauce.
- Use coconut milk instead of coconut cream for a lighter version.
- Add more water for a soupier consistency.
Tips and tricks:
- Use a non-stick pot to prevent the chicken from sticking to the bottom.
- Adjust the amount of bagoong alamang according to your taste preference.
- To make the dish spicier, add chopped chili peppers.
Storage instructions:
Refrigerate leftovers in an airtight container for up to 3 days.
Reheating instructions:
Reheat in a pot over medium heat until heated through.
Presentation ideas:
Serve in a large bowl and garnish with chopped cilantro or parsley.
Garnishes:
Chopped cilantro or parsley
Pairings:
Steamed rice, garlic fried rice, or pandesal.
Suggested side dishes:
Ensaladang talong (grilled eggplant salad), atchara (pickled vegetables), or kinilaw na talaba (oyster ceviche).
Troubleshooting advice:
- If the sauce is too thick, add more water or coconut milk.
- If the sauce is too thin, add more peanut butter.
Food safety advice:
Make sure to cook the chicken thoroughly to prevent foodborne illnesses.
Food history:
Piyanggang Manok Kare-Kare is a fusion of two classic Filipino dishes, piyanggang and kare-kare. Piyanggang is a Tausug dish from the southern Philippines that is traditionally made with grilled chicken marinated in coconut milk and spices. Kare-kare, on the other hand, is a stew made with oxtail, vegetables, and peanut sauce. The combination of these two dishes creates a unique and flavorful dish that is popular in the Visayas and Mindanao regions.
Flavor profiles:
Creamy, nutty, savory, and slightly sweet.
Serving suggestions:
Serve hot with steamed rice and a side of pickled vegetables.
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Region: Filipino