This classic Filipino chicken stew is made in a rich, savoury peanut sauce, which gives it a nutty, earthy flavour, while the toasted rice flour in it imparts creamy notes
| Created by | Spinneys |
| Prep time | 10 minutes |
| Cook time | 20 minutes |
| Serves | 4 |
| Cuisine | Asian |
| Diet | Other |
| Preparation | Moderate |
| Calories | 1085 |
| Fat | 76g |
| Saturates | 16g |
| Protein | 57g |
| Carbs | 47g |
| Sugars | 12g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFToast the rice in a dry pan for 3-5 minutes over a medium heat, stirring regularly, until lightly golden. Remove from the heat. Using a mortar and pestle, grind the rice into a fine powder. Set aside. Grind the peanuts into a coarse powder. Set aside.
In a medium-sized non-stick pot, heat 2 tbsp oil over a medium heat. Fry the chicken thighs until golden brown on either side. Remove from the heat and set aside.
Peel and finely slice the onion and mince the garlic. In the same pot, add the onions and garlic, cooking until softened. Stir in the ground atsuete or paprika and sauté for 1 minute or until fragrant. Stir in the peanut butter and cook until melted. Add the ground rice flour and stir until thickened. Add the chicken stock and stir to form the curry. Return the chicken thighs to the sauce and cook for 10-15 minutes.
Meanwhile, quarter the eggplant and place it in the basket of an air fryer, drizzle 1 tbsp oil over and season with salt. Roast in the air fryer for 10-15 minutes. While that cooks, bring a pot of water to a boil and blanch the green beans and pak choi for 2-3 minutes or until just tender.
Divide the curry between 4 bowls and top with the eggplant, long beans and pak choi. Sprinkle the ground peanuts over and serve.
