Pipian Iloco is just like a combined sinigang and afritada with a little twist of smoky flavor from the toasted rice and that umf or distinct aroma from the pasotes leaves.
1 whole chicken cut into 8 pieces
20 kamias (camias ginger lily), sliced or use sinigang mix
1 ginger, chopped
1 whole garlic, chopped
1 onion, chopped
2 bundle of pasotes (stems removed)
1 cup ground grain rice
Annatto seeds or achuete seeds
1 tbsp fish sauce or patis
Salt and pepper
· In a dry pan toast the ground rice grain until browned or lightly browned. The set it aside.
· In a large pot add oil and sauté garlic, onion and ginger. Add the chicken then sauté it. Add the fish sauce and put it in a high heat. Let it boil for 2 minutes.
· Add kamias and sauté it for awhile until it changes color. Add 1 – 2 cups of water and simmer it for 15-20 minutes or until chicken is tender.
· Put annatto seeds in a strainer and dip it in the pan enough to lightly cover the annatto seeds with water. Lightly press and stir annatto seeds until color appears in the water.
· Remove strainer with annatto seeds. Add the toasted rice grain. Boil and stir continuously until the soup thickens. Add water if it’s too thick. Add salt and pepper to taste.
· Add pasotes and stir.
· Put it in a bowl and serve.