Watch How to Cook My Other Delicious Chicken Kare Kare
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
1 tablespoon cornstarch diluted in 1/4 cup water
5 tablespoons cooking oil
Ground black pepper to taste
2 teaspoons 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!
