Recipe: Ilocos Sur's Chicken Pipian

MANILA, Philippines — Before he took on a very important role in the local politics of Ilocos Sur, Vigan City Mayor Jose "Bonito" Singson hosted a group of media friends to help promote Vigan, as it was then in the running for the New 7 Wonders-Cities of the World honor.

He was then consultant of Hotel Felicidad, where the group was billeted. The hotel was just a stone’s throw away from Vigan’s famous cobblestoned Calle Crisologo. So was Casa Caridad, the Singsons’ ancestral house, where the group had most of their meals, feasting on the best that Ilocos had to offer as prepared by Singson’s trusted family cook, Manang Tita.

She cooks a mean Chicken Pipian, an Ilocano dish that is similar to Kare-Kare, but with chicken replacing the ox tail and tripes and with ground rice taking the place of ground peanuts . It has a certain sourness or tartness similar to sinigang, though, and this comes from the pasotes leaves , which can be found only in Ilocos Sur.

Manang Tita was cooking for a group of 15, and so this recipe uses 3 kilograms of chicken. Simply scale down to cook smaller batches.5 packs sinigang mix, 20 grams per pack2. In a bowl, place the ground rice and pour in achuete water .4. Add the crushed ginger into the chicken in the wok. Mix in and cook for a few minutes to allow the flavors of the ginger to come out.8. Add in the achuete and toasted rice mixture. Mix well. Cook until slightly thickened.

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