Chicken Kare-Kare

(pic:ctto)

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
2 cups chicken broth

Instructions


1. 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.

2. 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.

3. In a bowl, combine chicken broth 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.

4.  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.

6. Slowly add to the pot, whisking to prevent lumps. Season with salt and pepper to taste. Continue to simmer until sauce is slightly thickened.

7. Add eggplant and long beans and cook until tender yet crisp. Add pechay and cook for another 2 to 3 minutes or until tender yet crisp. Serve hot with sauteed shrimp paste on the side.