This recipe is faster than the traditional Kare-kare dish but will give you the same savour.
1 kilo of chicken cut in serving portions
half a cup of peanut butter
1/4 cup of grinded toasted rice
1 onion sliced
some cooking oil
1 cup of sitaw (string beans)
one bundle of petchay (bokchoy)
3 pieces of egg plant cut lenghtwise
some orange food coloring
In a pan, put some cooking oil. Fry all the vegetables to give them a greener and brighter look. Take them off and set them aside. Add some more oil and sauté some onions with the chicken. Salt and pepper to taste. Pour one cup of water and let it simmer for about thirty minutes. After the first boil, get some hot liquid from the casserole and mix this with the peanut butter and grinded toasted rice. You will need to mix them well until it becomes smooth and homogenous. Pour this mixture in the pot. Add the vegetables and let it simmer for another ten minutes. Add your food coloring. Serve with sautéed bagoong on the side.