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.
It has an orangey color because of the atsuete (Annatto seeds). If you haven’t tried this recipe, Pipian is a crossover between Arroz Caldo and Miki but there is a presence of pasotes (Epazote) and kamias (bilimbi) which makes the flavor stands out.
If you can’t find fresh kamias you may substitute it with sinigang mix.
This heirloom soup originated from the country of Mexico and brought this recipe here in the Philippines during the spanish colonization.
The unique ingredient of Pipian recipe is the epazote leaves or pasotes (a.k.a. skunk weed or pigweed), this herb will add a medicinal pungent taste to this delicious recipe.
WHERE CAN I BUY PASOTES?
For those wondering where to find these pasotes leaves. It can be found in the province of Ilocos Sur and Carcar, Cebu City. For those who lives outside the Philippines, it can be found in Mexican Supermarkets (they also call it Pasotes).
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
Note: A good substitute for pasotes leaves (epazote/skunk weed) is Cilantro and or fennel according to Spiceography.
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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