sheercookery

Chicken Kare-Kare paired with RiCo™ Corn Rice

In Crockpot, Gluten-free on August 4, 2015 at 5:50 am

Today’s happy flavor favor is Chicken Kare-Kare paired with RiCo™ Corn Rice. Used Made by Max™ Extra Dark Cacao Almond Nutbutter to replace the peanut butter in the recipe. Also had to remove the yummy string beans because I am not allowed to have them. Feel free to retain the string beans in the mix if you do not have such restrictions.

  

Ingredients:

  • 4 boneless and skinless chicken breast fillet cut into cubes
  • 3 tablespoons of almond nutbutter
  • 1/4 cup chopped mushrooms (or a bundle of snake beans/string beans—chopped)
  • 2 bundles of bokchoy
  • 5 cloves of garlic (minced)
  • 3 heads of onion (chopped)
  • 1 medium eggplant (chopped)
  • 1 tablespoon of fish sauce
  • 3 cups of GF chicken broth
  • bagoong or shrimp paste on the side (for serving)
  •   

    1. Lightly sear the chicken in medium heat then add in the onions and garlic till slightly brown. Add the mushrooms (if you’re like me and can’t have string beans; otherwise, just add a bundle of string beans, chopped). 
    2. Chuck the tomatoes in. 
    3. Place 3 heaping tablespoons of fish sauce and a dash of pepper. Let it simmer till the tomato looks mushy. 
    4. Set heat to the lowest possible setting. Put the eggplants in. Once cooked, add 3 heaping tablespoons of Made by Max™ Extra Dark Cacao Almond Nutbutter and 3 cups of chicken broth.  
    5. Blend well and top with bokchoy. Cover the pan and leave it to simmer. 
    6. Turn the heat off when the chicken is completely cooked. I ate mine with a tablespoon of bagoong alamang and a cup of RiCo™ Corn Rice.
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