1 tablespoon olive oil 1 teaspoon annatto seeds 2 pounds chicken breast, skinless 2 green onions, chopped 2 cloves garlic, minced 1 Thai small chili, chopped 1 tablespoon rice wine 2 teaspoons coconut vinegar 1 tablespoon rice flour 1 1/2 cups chicken stock 2 tablespoons creamy peanut butter 1 tablespoon fish sauce 1 tablespoon chopped fresh coriander leaves (cilantro)
2 tablespoons coarsely ground roasted peanuts
How to Make
Heat the olive oil in a large sauté pan (3 to 4 quarts) over medium heat. Add the annatto seeds to the pan. Cook and stir for 4 to 5 minutes until the oil becomes rust-colored. Use a spoon to remove and discard the seeds. Increase the heat to medium–high. When the oil is smoking, add the chicken breast, being careful not to overcrowd the pan. Brown the chicken breasts on both sides, 4 to 5 minutes per side. Remove the chicken from the pan and set on a plate.
Add the green onions, garlic, and chili to the pan. Sauté for 1 minute, being careful not to burn the vegetables. Deglaze the pan with rice wine and vinegar, scraping any Brown bits off the bottom. Dissolved the Rice flour in a large cup with the chicken broth. Add to the pan with the peanut butter in fish sauce.
Return the chicken breast to the pan. Simmer the chicken uncovered for 20 to 25 minutes until the sauce thickens and the chicken is fully cooked. Transfer the chicken to a serving dish and pour the sauce on top. Sprinkle the fresh coriander leaves (cilantro) and ground peanuts as garnish.
Tips: You may substitute any of your favorite nuts and butters for the peanuts, if peanuts are not your favorite.
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