This is a recipe for bopis na manok. It is a dish composed of chopped chicken innards.

Author: Vanjo Merano

Recipe type: Chicken
Cuisine: Filipino
Serves: 5

Ingredients
 1 lb. chicken gizzard, cleaned
 1 lb. chicken heart, cleaned
 2 medium carrots, minced
 1 large daikon radish, shredded
 3 medium red onion, minced
 1 small red bell pepper, chopped
 ¼ cup annatto seeds
 1 medium ripe tomato, chopped
 5 pieces Thai chili, chopped
 ½ cup white vinegar
 2 thumbs ginger, minced
 3 tablespoons soy sauce
 3 tablespoons patis
 5 cloves garlic, chopped
 5 pieces did bay leaves
 1 to 1½ cups water
 3 tablespoons cooking oil
 Additional water for boiling

Instructions
1. Heat 6 cup water on a pressure cooker. Add chicken gizzard. cover and pressure cook for 15
minutes. Note: Start the timer once the pressure regulator moves. You can also boil in a regular pot
for 45 minutes.
2. Remove the gizzard from the pressure cooker. Drain the water. Chop into small pieces and set
aside.
3. Meanwhile, boil 6 cups water on a regular pot. Add chicken heart. Boil for 15 minutes. Remove from
the pot and chop into small pieces.
4. Make annatto oil by heating oil in a saucepan. Add annatto seeds. Cook in low heat until the oil turns
red.
5. Heat a cooking pot and pour annatto oil. Note: use a kitchen strainer to filter the seeds.
6. Saute onion, garlic, ginger, and tomato.
7. Add the chopped chicken gizzard. Cook for 1 to 2 minutes.
8. Add chicken heart. Cook for 2 minutes.
9. Add chili pepper and bay leaves.
10. Pour soy sauce into the pot. Stir.
11. Pour water. Let boil. Cover and cook for 15 minutes.
12. Add vinegar. Let the mixture re-boil. Stir and continue to cook for 5 minutes.
13. Add carrots, daikon radish, and red bell pepper. Stir. Cook for 3 minutes.
14. Season with fish sauce and ground black pepper.
15. Transfer to a serving bowl. Serve.

Nutrition Information
Serving size: 5
 Chicken Kare-Kare
Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins

Chicken Kare-Kare with moist chicken and vegetables in a thick peanut sauce. Hearty
and tasty, it's perfect with steamed rice!

Course: Main Entree

Cuisine: Filipino
Servings: Servings
Calories: 545 kcal
Author: Lalaine

Ingredients
 2 tablespoons rice flour
 1 tablespoon canola oil
 1 onion, peeled and sliced thinly
 3 cloves garlic, peeled and minced
 3 pounds chicken, cut into serving parts
 1 tablespoon fish sauce
 1 teaspoon annatto powder
 3 cups water
 2 large eggplant, cut into chunks
 1/2 bundle long beans, ends trimmed and cut into 3-inch lengths
 1 bundle pechay, ends trimmed and leaves separated
 1/2 cup peanut butter
 salt and pepper to taste
US Customary - Metric

Instructions
1. In a wide pan over medium heat, add rice flour. Cook, stirring regularly, for about 3 to 5
minutes or until lightly golden. Remove from pan and set aside.
2. In a pot over medium heat, heat oil.
3. Add onions and garlic and cook until softened.
4. Add chicken and cook, stirring regularly, until lightly browned.
5. Add fish sauce and cook for another 1 to 2 minutes.
6. In a bowl, combine water and annatto powder. Stir until well-dispersed and add to pan.
7. Bring to a boil, skimming scum that may float on top. Lower heat, cover, and simmer
until chicken is tender.
8. Add eggplant and long beans and cook until tender yet crisp.
9. Add peanut butter and stir until well blended.
10. In a bowl, combine rice flour and one cup of broth from the pot. Stir until very smooth
and without lumps.
11. Slowly add to the pot, whisking to prevent lumps. Season with salt and pepper to taste.
Continue to simmer until sauce is slightly thickened.
12. Add pechay and cook for another 2 to 3 minutes or until tender yet crisp.
13. Serve hot with sauteed shrimp paste on the side.
 Chicken Potato Salad
Ingredients:

 1 kilo potatoes
 1 big chicken breast
 3 pieces medium sized carrots
 500 ml mayonnaise
 1 can (836 g) pineapple tidbits or chunks
 1/2 cup sweet pickle relish
 1 medium sized onions, diced
 1 cup cheddar cheese, diced (optional)
 3 tablespoons of chopped spring onions (optional)
 Iodized salt to taste (pepper, optional)
 Spring Onions, diced (optional)

How to cook Chicken Potato Salad :

 In a big pot, boil potatoes and carrots (covered with water) for about 15 to 20 minutes or until
cracks on the potato skin appears. (tip: pierce a potato with a toothpick. If you can pierce it with
little resistance and the toothpick comes out clean, the potatoes & carrots are cooked).
 Drain potatoes and carrots, let cool.
 Once cooled, the skin can be easily be pealed by hand.
 Dice the potatoes and carrots (about 1×1 cm)
 Boil the chicken breast in water with some salt. Let cool, then shred the chicken meat in 1 inch
lengths
 Drain pineapple chunks or tidbits.
 Combine all ingredients (potatoes, chicken meat, pineapple, onions, carrots, pickle relish,
mayonnaise…) in a big bowl and salt to taste. You may add pepper if you wish.
 Refrigerate before serving.

Note: You may add the optional ingredients (diced cheese, chopped onions, spring onions) or a
handful of raisins for added flavor.
Chicken Binakol

Chicken Binakol Ingredients:

 1 tablespoon canola oil

 3 cloves garlic, chopped
 1 medium onion, finely chopped
 thumb-sized ginger, chopped then squashed
 4 pcs chicken legs, cut into chunks
 3 pcs young coconut (juice & meat)
 200 grams fresh oyster mushrooms, sliced
 peppercorns & salt to taste
 1 tablespoon fish sauce (patis)
 a bunch of fresh spinach or malunggay leaves

Chicken Binakol Cooking Instructions:

 Beat canola oil then saute garlic, onion and ginger.

 Be careful not to burn ’em, or you will have a burnt flavor soup.
 Toss in all the chicken pieces then pour a tablespoon of fish sauce.
 Saute until the chicken meat releases its own juice without adding water. stir often.
 Shop open the top shell of the three young coconut and pour all the fresh coconut juice into the
chicken pot. let boil for 5 minutes over medium heat.
 Scrape the young coconut meat and mix it with the chicken.
 Drop about 7 to 10 pieces of peppercorns.
 Simmer for another 10 minutes.
 Put the sliced fresh oyster mushrooms into the simmering soup.
 Let boil for another 3 minutes.
 Add in the spinach leaves, and continue to simmer for another minute.
 Season with salt to taste.

Tips:

 Do not add water into the soup. Use only fresh young coconut juice as soup.
 Chicken binakol MUST be served warm to enjoy its goodness
 Fancy using the coconut shells as Chicken Binakol’s serving bowls.
 Add to the soup chopped fresh red chilli if you prefer the soup with a bit of spicy bite.