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You are here: Home / Chicken Recipes / Kare-Kareng Manok (Chicken Kare-Kare)

Kare-Kareng Manok (Chicken Kare-Kare)

July 19, 2018 by Manny 2 Comments

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Kare-kareng manok is a variety of the popular Filipino kare-kare dish and usually ox tail is used as the main ingredient. Other varieties of kare-kare are ox tripe and pork legs but this recipe, the kare-kareng manok uses chicken as an alternative meat. With regard to the kind of chicken used in this dish, as much as possible, native chicken (native free range chicken) is preferable because the meat is tastier than the commercial broiler chicken usually sold in supermarket or wet market. Anyway there is already free range chicken sold in supermarket poultry section which you can use in this dish.

To cook chicken kare-kare; Put 2 tablespoon of hot water in the annato seed and remove seeds after 10 minutes. Heat oil. In the same oil, saute garlic, onions, ginger, and chicken. Cook for 15 minutes. Add 3 cups water, Kare-kare mix or peanut butter, tomato sauce and eggplant. Cook for 15 minutes. Add coconut milk or evaporated milk, pechay. Simmer until pechay is cooked.Then serve with shrimp paste or bagoong alamang.

 

Kare-Kare Manok
Print Recipe
5 from 2 votes

How to Cook Kare-Kareng Manok (Chicken Kare-Kare)

Kare-kareng manok is a variety of the popular Filipino kare-kare dish and usually ox tail is used as the main ingredient.
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: Chicken Recipe
Cuisine: Filipino
Servings: 8 servings
Calories: 239kcal
Author: Manny

Ingredients

  • 1 Tbsp. anato seed
  • 4 tsp. ginger cut into strips
  • 1 kilo chicken cut into serving pieces
  • 1 red onion sliced
  • 1 head garlic crushed
  • 1 cup peanut butter or Mama Sita's Kare kare mix
  • 200 grams tomato sauce
  • 4 pcs. medium size eggplants
  • 2 cups evaporated milk or coconut milk
  • 1 bundle pechay
  • 1 cup stringbeans cut 2 inches
  • 1/2 cup cooking oil
  • Bagoong alamang Shrimp paste

Instructions

    How to cook kare-kareng manok:

    • Put 2 tablespoon of cooking oil in the annato seed and heat in a pan until the oil render the color of the annato seeds. Remove the seeds and retain the oil in the pan.
    • In the same oil, saute garlic, onions, ginger, and chicken. Cook for 15 minutes.
    • Add 3 cups water, Kare-kare mix or peanut butter, tomato sauce and eggplant. Cook for 15 minutes.
    • Add coconut milk or evaporated milk, pechay. Simmer until pechay is cooked.
    • Serve with Shrimp paste.

     

    Kare-Kare Manok

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    Filed Under: Chicken Recipes Tagged With: chicken kare kare, kare kareng manok, panlasang pinoy

    Author Bio

    Manny Montala is a webmaster and admin of this blog and one of his interest is on the area of Filipino dishes and recipes. Please visit this blog often and bookmark. Please read my about page for details. Thanks for visiting.

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    Reader Interactions

    Comments

    1. Karen

      October 1, 2017 at 7:52 am

      5 stars
      I never thought you can use chicken to cook kare-kare. Thanks for this recipe I might try this next week!

      Reply
      • Manny

        October 1, 2017 at 7:59 am

        5 stars
        Hi Karen, good luck on your cooking and thanks for your comment!

        Reply

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