Bounty Fresh Chicken Inasal Kare-Kare: Two Filipino Favorites in One DishAugust 22, 2019
What do you like to have with your Kare-Kare? There are now so many versions of this popular Filipino comfort food, that mixing and matching is inevitable. Do you stick with the classic oxtail and vegetables? Or go at it with greens alone? Perhaps kare-kareng bagnet is more to your liking? Today at Pepper we’d like to show you another pairing for the loved dish—Chicken Inasal Kare-Kare.
You read that right, chicken inasal, the grilled Ilonggo favorite that has popped up in almost every mall in the country, paired with kare-kare. With its hint of sweet and salty flavour and grilled overtones, the inasal balances the rich peanut taste of kare-kare. The beauty of inasal is that it’s easy to make and yet the results will rarely disappoint. The trick is in the marinade and the choice of chicken; here we used Bounty Fresh chicken leg quarters.
The sugar and soy sauce in the marinade will lend the chicken a salty and sweet flavour, but the real secret is in the lemongrass, while the ginger and garlic bring a spice of heat. When prepared correctly the inasal should have a slightly charred crispy skin with a hint of orange and a juicy inside gushing with flavour. All of this will act to offset the creamy Kare-Kare.
You may also choose to use other cuts of Bounty Fresh chicken try the breast together with the wing, known as pecho. Don’t forget to garnish it with achuete oil too! It’s what gives the chicken that orange tinge that makes it all the more appetizing.
Bounty Fresh Chicken Inasal Kare-Kare
Total Time: 40 minutes
Yield: 4 servings
Ingredients: Chicken Inasal Kare-Kare
- 4 Bounty Fresh chicken leg quarters
- achuete oil (achuete seeds + oil), for brushing
- fried eggplant
- kare-kare sauce mix
- 1/3 cup soy sauce
- 3 tbsp brown sugar
- 1/4 cup vinegar
- 5 cloves garlic, crushed
- 1 pc thumbsized ginger
- 2 stalks of lemongrass, pounded and sliced
- Prepare the marinade.
- Soak Bounty Fresh chicken legs in marinade for at least 2 hours, preferably overnight.
- Skewer chicken legs, brush with achuete oil, and grill for 7-8 minutes on each side or until cooked.
- While waiting for this, fry eggplants. Also make kare kare sauce as directed in package, just omit part that involves the use of all the other ingredients.
- Once chicken is cooked, arrange sauce on plate, top with chicken inasal and scatter fried eggplant.
- Serve immediately.