Chicken Kare-Kare

Instructions

1. Brown the chicken
   Season chicken pieces with salt and pepper. Heat oil in a large pot over medium-high heat. Working in batches, brown the chicken on all sides, about 5-7 minutes per batch. Transfer to a plate and set aside.
2. Sauté aromatics
   In the same pot, add onions and sauté until translucent, about 3-4 minutes. Add garlic and cook until fragrant, about 1 minute. Add annatto powder and stir to combine, allowing the oil to take on the orange-red color.
3. Create the peanut sauce
   Reduce heat to medium-low. Add peanut butter and ground toasted rice (if using) to the pot. Stir continuously to prevent burning, about 2-3 minutes. Gradually add chicken broth while stirring to create a smooth sauce.
4. Simmer the chicken
   Return the browned chicken to the pot. Add fish sauce, stir, and bring to a simmer. Cover and cook on low heat for about 45 minutes, or until chicken is tender and fully cooked. Stir occasionally to prevent the sauce from sticking to the bottom.
5. Prepare the vegetables
   While the chicken is simmering, blanch the bok choy, eggplant, and string beans separately in boiling water for 2-3 minutes each. Drain and set aside.
6. Combine and finish
   Add the blanched vegetables to the pot during the last 5 minutes of cooking. Gently stir to coat with sauce without breaking up the vegetables. Taste and adjust seasoning with additional fish sauce if needed.
7. Serve
   Transfer the Chicken Kare-Kare to a large serving bowl. Serve hot with bagoong alamang on the side and steamed jasmine rice. Allow each person to add bagoong according to their taste preference.