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Chicken Pipian. Ilocano delicacy. This soup dish originated from Mexico uses ground roasted rice as a thickener like mole, uses bilimbi fruit (kamias) for tartness and seasoned with epazote leaves found in Ilocos Sur. Delicious!


  • 1 kilo chicken , cut into serving size
  • 1 cup rice, toasted and coarsely ground
  • 1/2 cup annatto seeds, color extracted
  • 1/2 head chopped garlic
  • 2 medium size chopped onion
  • 1 small bowl of pasotes leaves
  • 1 big bowl of trimmed and sliced crosswise kamias
  • 1/2 cup fish sauce
  • salt
  • cooking oil


  1. In a big sauce pan sauté garlic and onion until fragrant.
  2. Stir in the chicken and stir cook for at least soft.
  3. Add in the fish sauce and stir cook for a minute.
  4. Add in water or chicken broth to about half level of the sauce pan and bring to a boil.
  5. Add in the ground toasted rice and annatto extract.
  6. Let simmer for 10 to 15 minutes stirring occasionally to avoid burning.
  7. Add broth and salt according to your taste.
  8. Add kamias and continue to simmer for another 10 to 15 minutes.
  9. Add in the pasotes in small quantities at a time until desired pungency and cook for another 1 to 2 minutes.

Serve hot and Enjoy!

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