Pipian manok is an Ilokano version of chicken porridge that you can usually find in the city of Vigan. It’s basically a Sinigang version of Lugaw.
Vigan Pipian Recipe
- 1 kilogram chicken, cut in serving sizes
- 2 cups rice grain, uncooked
- ½ cup atsuete seeds, (annatto seeds)
- 10 cloves garlic, minced
- 1 thumb ginger, peeled and minced
- 1 large onion, chopped
- 1 cup pasotes leaves, hard stems removed
- 10-15 pcs kamias (bilimbi), sliced
- 3 tbsp patis (fish sauce)
- 4-5 cups chicken broth (or water
- cooking oil
- Using a food processor (or grinder/mortar), grind the rice until it becomes finer in grains. Toast it into a pan until brownish in color. Set aside.
- Prepare atsuete/achuete seeds by soaking it in hot water and extracting the color red by pressing the seeds with a spoon. Strain and discard seeds. Set aside.
- In a large pot or stock pot, sauté garlic, onion and ginger until fragrant and onions become soft.
- Add the chicken and stir fry to cook for at least 3 minutes. Add in the fish sauce and toss it to the chicken to incorporate the flavor.
- Add in chicken broth (or water) and bring it to a boil. Add in the ground toasted rice and atsuete extract. Keep stirring so it doesn’t scorch at the bottom. Continue to simmer for 15 minutes stirring occasionally.
- Add slices of kamias and continue to simmer for another 10-15 minutes until sauce becomes thicker from the toasted ground rice just like the kare kare sauce. If it becomes too thick adjust with little hot water.
- Add in the pasotes until desired pungency of the recipe is achieved (do not put too much because of its strong aroma). Cover pot and let it simmer for 2 minutes more. Turn off heat.
Serve hot! Enjoy!
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