While most consider this dish as a stand-off version of the popular Kare-kare, Pipian shines on it own as it uses chicken and pork to flavor its broth. No need to use bagoong either because this dish would taste better with patis and a dash of calamansi juice.
PIPIAN (CHICKEN AND PORK STEW WITH PEANUTS)
Makes 6-8 servings
3 Tbsps Cooking oil
1 Tbsp Annatto seeds (atsuete)
3 Tbsps Canola oil
¼ kilo Pork belly, sliced into wide strips
4 Tbsps Minced garlic
1 Red onion, minced
Salt and pepper, to season
1 ½ cups Peanuts, coarsely ground
8 cups Hugas bigas water*
1 whole Chicken, cut into 10 parts
1 cup Finely ground toasted rice (giniling na bigas used for kare-kare
Patis, to season
- In a small saucepot, heat cooking oil and atsuete seeds over medium heat. Turn off heat. Let seeds steep for a few minutes until oil turns bright orange. Strain seeds and set aside.
- Heat canola oil in a medium saucepot over high heat. Sear pork belly pieces, browning all sides.
- Add minced garlic and onions and sauté together with the pork. Season with salt and pepper. Add coarsely ground peanuts.
- Deglaze with hugas bigas water. Once simmering, add the chicken. Mix in atsuete oil with seeds already strained out.
- Cook chicken and pork for 30–40 minutes in this mixture. Once chicken and pork are cooked, add the ground toasted rice to thicken the sauce.
- Season with patis and pepper. Serve hot over steamed rice.
*To obtain hugas bigas water, wash the white rice grains for cooking. Reserve water from the second and third rinse.
Recipe by Chef Kel Zaguirre and Jonathan Zaguirre
Photographed by Mike Cuevas
Looking for Filipino heirloom dishes? Here’s a list of Filipino favorites you can cook: