Pro Tips
**Chef's Tips & Troubleshooting:**
- Toast the ground rice or peanuts before adding them to the stew for deeper flavor.
- Grind peanuts or peanut butter with a little warm broth first to prevent lumps in the sauce.
- For fried chicken, let the coated pieces rest for 10 minutes before frying so the breading adheres better.
- For chicken soup, add the vegetables in the last 10 minutes so they stay firm and bright.
Cooking Tips
For the most tender results, cook low and slow — a gentle simmer (not a vigorous boil) breaks down connective tissue without drying out the meat. Taste and adjust seasoning toward the end of cooking. As liquids reduce, flavors concentrate, so what tastes balanced early may become too salty later. In true Kapampangan style — the food capital of the Philippines — don't be shy with the seasoning. Pampanga cooking is known for its bold, confident flavors.
Ingredient Substitutions
Chicken alternatives: Pork shoulder or boneless thigh meat can substitute for chicken in stews. For lighter fare, extra-firm tofu or seitan works in stir-fries and braises. Short on time? A pressure cooker (Instant Pot) can reduce cooking time by roughly half for most braised and stewed Filipino dishes. Reduce liquid slightly since less evaporates.
Storage & Reheating
Store in an airtight container in the refrigerator for up to 3–4 days. The flavors often deepen overnight, making leftovers even more delicious. Reheat on the stovetop over medium-low heat, adding a splash of water or broth if the sauce has thickened during storage. Microwave in 30-second bursts, stirring between each.
Chicken Kare Kare
Chicken Kare Kare — a Filipino chicken dish with local spices and herbs. A comforting meal passed down through generations.
Instructions
- Heat oil in a cooking pot.
- Saute onion and garlic until onion softens
- Add chicken slices. Cook each side for 1 to 1 ½ minutes. Continue to cook sauté the chicken for 2 more minutes.
- Pour chicken broth. Let boil.
- Add annatto paste. Stir until the paste dilutes completely. Cover the pot. Boil in medium heat for 30 to 35 minutes.
- Fold in peanut butter. Stir until well blended. Pour a portion of the cornstarch mixture. Stir. Note: add more if the sauce needs to be thickened further
- Put the eggplant and snake beans into the pot. Cover and cook for 5 minutes. Add bok choy. Cook for 3 minutes.
- Transfer to a serving bowl. Serve with bagoong alamang.
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Pro Tips & Troubleshooting
- Toast the ground rice or peanuts before adding them to the stew for deeper flavor.
- Grind peanuts or peanut butter with a little warm broth first to prevent lumps in the sauce.
- For fried chicken, let the coated pieces rest for 10 minutes before frying so the breading adheres better.
- For chicken soup, add the vegetables in the last 10 minutes so they stay firm and bright.
Cooking Tips
Taste and adjust seasoning toward the end of cooking. As liquids reduce, flavors concentrate, so what tastes balanced early may become too salty later.
In true Kapampangan style — the food capital of the Philippines — don't be shy with the seasoning. Pampanga cooking is known for its bold, confident flavors.
Substitutions
Short on time? A pressure cooker (Instant Pot) can reduce cooking time by roughly half for most braised and stewed Filipino dishes. Reduce liquid slightly since less evaporates.
Storage & Reheating
Reheat on the stovetop over medium-low heat, adding a splash of water or broth if the sauce has thickened during storage. Microwave in 30-second bursts, stirring between each.
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