"Don't guess the stew pot, it's Kare-kare tonite but it's out of sight!"

Here is a play out of the well-known Filipino stew which we have adapted with a Western palate...

So here are the ingredients:

• 1 1/2 c Fresh shrimp meat (ground)

• 1 tsp Chicken Bouillon powder

• 3 tblsp Tomato paste

• 1/3 c Bell peppers paste (red and green) (roasted)

• 2 tsp Sesame oil

• 3 tblsp Peanut butter

• 3 tblsp All-purpose flour

• 3 tblsp Butter or margarine

• 3 tblsp Olive oil

• 3 lbs. Dark or white chicken meat

• 1 c Chicken broth

• 1 Onion (finely chopped)

• 1/2 tsp Salt

• 1/2 tsp Pepper

Method:

1. To make our thickened stew in the pot, place the oil and heat to MED and quickly sautee the onion and then add the chicken pieces and lightly brown.

2. Also, take the bell peppers (2) sliced in halves deseeded and then under the grill slightly burn the skin until the meat steams then cool under tap water and peel the skin off, then finally in a bowl mash the bell peppers to a 1/2 c measure.

3. Then remove from heat the meat and make the roux by mixing the flour and butter (or margarine) and add in the chicken broth and dissolve the bouillon powder and put into simmer and replace the chicken pieces, dissolve further the tomato paste, peanut butter, sesame oil, then finally cover the stewing pot and over the heat simmer for 35 mins over MED heat and until the stew thickens.

Serving suggestions:

-Make Pillsbury biscuits from instant mix and bake accordingly.

-Make baked string beans buttered down and serve in a side chaffing dish.