Pipian

Pipian is like the chill cousin of kare-kare. It originally came from Mexico during the Galleon Trade era. Over time, Caviteños swapped roasted almonds for toasted rice. It’s creamy, savory, and totally underrated.

Ingredients:

1 whole chicken, cut into serving pieces

1 head of garlic, crushed

1 medium onion, finely chopped

1 tablespoon annatto (achuete basa), extract the color in ½ cup water

2 1/2 cups water (or more)

1 chicken bouillon (for extra flavor)

2 tbsp rice flour (or more)

1 small bottle peanut butter (or more, to taste)

cooking oil

fish sauce (patis)

pepper to taste

chopped green onions 

pechay and sitaw (optional)

Procedures:

Toast the rice flour in a pan over low heat until lightly browned. Remove and set aside in a bowl.

In another pan, sauté the garlic and onion.  Add chicken pieces and fry until light brown.

 Add 2 ½ cups water and boullion. Bring to a boil and let simmer for at least 10 minutes.

Add peanut butter and annatto extract. Stir well to combine.

Season with patis and pepper to taste.

Add toasted rice flour slowly while stirring to prevent lumps. 

Bring to a boil, then simmer until the sauce has thickened while stirring ocassionally to prevent the bottom from burning. 

Stir the chopped spring onions, reserving some for garnish.