- 1 whole chicken, cut into serving pieces
- salt and pepper
- 2 ½ tbsp. vegetable oil
- 1 head garlic, minced
- 1 onion, chopped
- 1 red bell pepper, cut into 1-inch pieces
- 1 carrot, cut into 1½ pieces
- 1 stalk celery, cut diagonally
- 1 tbsp. Spanish paprika
- 1 tbsp. achuete powder
- 2 tbsp. fish sauce (patis)
- 2 cups chicken stock
- ¼ cup ground toasted rice
- ¼ cup ground peanuts
- 1/3 cup pitted green olives
- olive oil for drizzling
- Season chicken with salt and pepper. In a large skillet or pot, heat oil and sear chicken on all sides; set aside.
- In the same pan, sauté garlic and onions until fragrant. Add bell pepper, carrot, and celery; cook for 1 minute.
- Add chicken. Sprinkle with paprika and achuete powder. Stir until chicken pieces are even in color. Season with fish sauce.
- Add chicken stock, ground rice, and peanuts.
- Let simmer until chicken is tender and sauce is thick.
- Transfer to a platter. Garnish with olives and drizzle with olive oil before serving.
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