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
- cooking oil
- In a big sauce pan sauté garlic and onion until fragrant.
- Stir in the chicken and stir cook for at least soft.
- Add in the fish sauce and stir cook for a minute.
- Add in water or chicken broth to about half level of the sauce pan and bring to a boil.
- Add in the ground toasted rice and annatto extract.
- Let simmer for 10 to 15 minutes stirring occasionally to avoid burning.
- Add broth and salt according to your taste.
- Add kamias and continue to simmer for another 10 to 15 minutes.
- 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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