Ingredients

The following ingredients have 4 Servings
  • 2 1/2 lbs. chicken thigh
  • 3/4 cup peanut butter
  • 1 bunch bok choy
  • 1 piece eggplant (sliced)
  • 10 pieces snake beans (cut into 2 inch pieces)
  • 1 piece onion (chopped)
  • 5 cloves garlic (crushed)
  • 1 1/2 teaspoon annatto paste
  • 1/4 cup bagoong alamang (cooked)
  • 2 cups chicken broth
  • 2 teaspoons cornstarch (diluted in 1/4 cup water)
  • 3 tablespoons cooking oil

Instruction

  • Heat oil in a cooking pot.
  • Saute onion and garlic until onion softens
  • Add chicken slices. Cook each side for 1 to 1 ½ minutes. Continue to cook sauté the chicken for 2 more minutes.
  • Pour chicken broth. Let boil.
  • Add annatto paste. Stir until the paste dilutes completely. Cover the pot. Boil in medium heat for 30 to 35 minutes.
  • Add peanut butter. Stir until well blended. Pour a portion of the cornstarch mixture. Stir. Note: add more if the sauce needs to be thickened further
  • Put the eggplant and snake beans into the pot. Cover and cook for 5 minutes. Add bok choy. Cook for 3 minutes.
  • Transfer to a serving bowl. Serve with bagoong alamang. Share and enjoy!