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5 from 1 vote

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

Kare-kareng manok is a rich and comforting Filipino chicken stew simmered in a savory peanut sauce with vegetables and served with flavorful shrimp paste on the side.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Chicken Recipe
Cuisine: Filipino
Keyword: chicken kare-kare, chicken recipe, kare kareng manok
Servings: 8 servings
Calories: 239kcal
Author: Manny

Ingredients

  • 1 kilo chicken cut into serving pieces
  • 1 cup peanut butter or Mama Sita's Kare kare mix (1 sachet)
  • 1 Tbsp. annato seeds
  • 4 tsp. ginger cut into strips
  • 1 pc red onion sliced
  • 1 head garlic crushed
  • 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, eggplant and string beans. Cook for 15 minutes.
  • Add coconut milk or evaporated milk, pechay. Simmer until pechay is cooked.
  • Serve with Shrimp paste.

Notes

Cooking Tips:

Use Low Heat When Simmering the Peanut Sauce

Keep the heat low after adding the peanut mixture so the sauce stays smooth and creamy instead of separating. Peanut-based sauces tend to become oily when boiled too hard, especially when coconut milk is added. Stir the kare-kareng manok occasionally to prevent the sauce from sticking to the bottom of the pot and developing a burnt taste.

Brown the Chicken Before Adding the Liquid

Sautéing the chicken until lightly browned gives the dish a deeper savory flavor and helps seal in the juices. You will notice a richer aroma once the meat starts caramelizing together with the garlic, onions, and ginger. Avoid overcrowding the pan because the chicken will steam instead of brown properly.

Add the Vegetables at the Right Time

Eggplant should go into the pot earlier since it takes longer to soften and absorb the sauce. Pechay cooks quickly, so adding it during the last few minutes keeps the leaves vibrant and slightly crisp. Overcooked vegetables can turn mushy and water down the rich texture of the kare-kareng manok sauce.