I am not a good cook but I love to eat. I grew up in Cavite, my hometown, and I can say that every dishes there have that savory distinct taste which I am always looking forward to every time I visit the place. Among those mouth-watering food recipes from Cavite, my favorite would be my Aunt Yolly’s version of kare kare called Pipian.
Pipian is not natively Filipino, in fact the Filipino version of this dish originated from Mexico most probably when they were doing business via the galleon trade during between 1565 to 1815. From there ingredients were adjusted to what is available locally hence roasted almonds were dropped off and Filipinos used toasted rice instead.
Pipian from my hometown is made with the usual kare-kare ingredients such as ground peanuts and rice, but, what made my Aunt Yolly from Cavite’s version unique is the use of chicken instead of pork and oxtail.This became my favorite welcome home dish. A perfect and warm welcome home meal!
- 1 whole chicken, cut into serving pieces
- 1 head garlic, minced
- 1 tbsp. achuete, mixed with water and color extracted
- 2 tbsps. Patis
- 2 cupschicken broth
- 4 tbsp. rice flour ( about ¼ cup ground rice )
- Cooking oil
- vegetables like sitaw and pechay ( optional )
- Brown the rice flour in a pan and set aside.
- In another pan, brown the chicken piecesin hot oil and set aside.
- Using the same pan, sauté the garlic and add the chicken pieces.
- Season with patis before adding the chicken broth.
- Add the achuete extract.
- Allow to boil until done.
- Optional: Vegetables like sitaw ( sting beans ) and pechay may be added if desired.