Chicken Kare-kare sa Gata
Boneless Chicken with vegetables cooked in coconut milk and peanut sauce.
Servings: 4 people
Calories: 842kcal
Ingredients
- 1 1/2 lbs. chicken cut into serving pieces
- 1 piece Knorr Chicken Cube
- 1 cup ground peanuts
- 2 bunches baby bok choy
- 1 piece eggplant sliced
- 8 pieces snake beans
- 1 piece onion chopped
- 5 cloves garlic chopped
- 2 teaspoons paprika
- 1 teaspoon turmeric powder
- 1/4 cup bagoong alamang
- 3 cups coconut milk
- 5 tablespoons cooking oil
- Ground black pepper to taste
- 1 teaspoon salt
Instructions
- Rub salt all over chicken pieces. Let it stay for 5 minutes.
- Heat 3 tablespoons oil in a cooking pot. Pan-fry chicken for 2 minutes per side. Remove from pan. Set aside.
- Add remaining oil. Saute garlic and onion until the latter turns translucent.
- Pour-in coconut milk. Let boil. Add paprika and turmeric powder. Stir.
- Add chicken. Cover the pot and let the sauce boil.
- Add Knorr Chicken Cube. Set heat between low to medium. Continue cooking for 25 minutes.
- Add peanut paste. Stir until paste is completely diluted.
- Put the eggplant, snake beans into the pot. Cover and cook for 5 to 8 minutes. Add bok choy. Cook for 3 minutes.
- Season with ground black pepper.
- Transfer to a serving bowl. Serve with bagoong alamang. Share and enjoy!
Video
Nutrition
Calories: 842kcal | Carbohydrates: 38g | Protein: 25g | Fat: 73g | Saturated Fat: 36g | Trans Fat: 1g | Cholesterol: 89mg | Sodium: 1142mg | Potassium: 1411mg | Fiber: 13g | Sugar: 12g | Vitamin A: 1676IU | Vitamin C: 32mg | Calcium: 203mg | Iron: 10mg