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.
A few days ago, I shared on Facebook that Kawaling Pinoy is now an LLC (Limited Liability Company) and it was truly heartening to read the flood of good wishes from family and friends. 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 have so many cheerleaders in my life, and I can’t be more thankful!
I am so grateful for the people who rally behind me and are always on the lookout for 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 post it on my blog and make sure I tell my readers the idea came from him.
How can I say no to such a sweet gesture? Besides, the 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.
What is Kare-Kare
Kare-Kare is a classic Filipino stew traditionally made with oxtail, beef, pork hocks or tripe and vegetables such as eggplant, long beans, banana heart, and pechay. The dish is characterized by a hearty sauce colored yellow by annatto seeds and flavored with ground peanuts. Ground toasted rice is also added to thicken the peanut sauce.
The flavorful stew is often served with steamed rice and sauteed shrimp paste as a condiment.
How to Toast Rice
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.
Tips on How to Make Chicken Kare-Kare:
- The sauce is traditionally flavored and thickened with ground roasted peanuts and ground toasted rice, but we’re simplifying the process by using rice flour and peanut butter instead. If you can’t find the rice flour or prefer to grind your own, follow the how-to above.
- The addition of the annatto powder is mainly for aesthetic purposes, and you can add 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.
- Worried about overcooking your vegetables? Steam them first and then add to the stew in the last few minutes.
- The peanut sauce will be thinner when hot but will thicken as it sits.
Kare-kare need not be for special occasions and holiday parties only. This kare-kareng manok has affordable ingredients and is ready in minutes, you can enjoy the rich flavors you love any time!
Chicken Kare-Kare
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
- 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.
Video
Notes
Nutrition
I am Vietnamese, but wanted this dish for dinner. You recipe is awesome!!! My wife and In-Laws who are Filipino Loved It!!! Thank you so much for sharing this goodness.
Hi Quoc! Glad it worked out well for you! I love me some Vietnamese food as well especially Chả giò.
i am very interesting for your cooking recipes sharing with us for my future restaurant, you are great person that i love cooking God Bless to you ma’am
I’m glad we could help! Good luck on your endeavors!
I like your recipe chicken Kare kare it is so delicious to take for our lunch with my family.
Thank you so much! I am glad you enjoyed it 🙂
I like it very much because I want to know how to cook kare-kare.
I hope you enjoy the recipe 🙂
Can you post an actual traditional Kare-Kare recipe with all the traditional (time-consuming) steps and ingredients, please? (tripe, oxtail, ground peanuts, etc. etc.) I’m really interested in the traditional methods of cooking Filipino foods no matter how long it takes.
Here it is: https://www.kawalingpinoy.com/kare-kare/
1. Going through the backlogs, I see. Better late than never, I suppose.
2. Thank you for the reply but as listed in the link you posted:
“Because of the dish’s very involved cooking process, it is usually reserved for special occasions but by using convenient rice flour and peanut butter, it is simplified enough to be everyday dinner-friendly.”
This is still a simplified version that doesn’t involve ground peanuts or ground rice. I’ve actually found a recipe that includes these traditional elements from a recent trip to the Philippines but I’m curious as to your version of an actual traditional kare-kare.
Salamat
I apologize for the delayed reply. Yes, I have quite a backlog. I try to answer every comment I get and they pile up real fast 🙂 Thank you so much for your understanding.
Hello!!! I just made this and it was a hit!! I love your website. I have been following now and have tried more than three recipes and it was all good but this recipe is amazing!!! Thank you! I like the tips, it really does help!
Thanks for the feedback, Belle! I am glad you’re enjoying the recipes. And yes, this chicken kare-kare is delicious and I love that’s a lot easier to make than one with tripe or oxtail 🙂
Hi!!! I’m a U.S. Navy Cook/Chef for over 15 yrs. now (CS1) Petty Officer 1st Class Culinary Specialist and sent to various cooking schools and overseas. Anyways, I run across your website and did not know you can cook Kare-kare Pinoy style with chicken and/or Turkey(you gave me the Idea, Lalaine) for my friends and family that do not eat Beef, Pigs, Ox, Goat meats (Anything with 4 legs or feet). Lolz:). Now I can cook and serve them and taste Chicken and/or Turkey “KARE-KARE” (similar with INDIAN CURRY)…PINOY Style:) with plenty of Vegies and of course with thick/creamy Peanut Butter and/or a bit of grounded “mani” for some crunchiness. Then I topped it up with some toasted Garlic and some chopped green onions for presentation…they all love it so much and as usual> NO LEFT OVERS, lol:). Thanks for the idea “Lalaine”…muahhhh…hugs and Hi 5’s.!!!
HI Lhenny,
Thank you so much for sharing your experience with this recipe. I am glad everyone enjoyed it. Toasted garlic on Kare Kare sounds delicious 🙂