Fried Chicken Kare-Kare

For the kare-kare sauce:
2 tablespoons oil

1/2 tablespoon annatto (achuete) seeds

1/3 cup chopped red onions

1 tablespoon minced garlic

2 1/2 cups pork or beef broth

1/4 cup plus 2 tablespoons creamy peanut butter

1 pack store bought kare-kare mix

2 tablespoons fish sauce

1 tablespoon sugar

salt and pepper to taste

4 pieces string beans (sitaw), sliced into 2-inch pieces and blanched

1 (250-gram) piece banana heart, outer covering removed, quartered, and blanched until tender

2 pieces eggplant, sliced into 2-inch pieces and blanched

1 small bundle pechay, blanched

oil for deep-frying

¾ kgs Chicken (8-piece cut, rub with salt, pepper & kalamansi juice)

bagoong, to serve

1. Heat oil in a large wok. Deep-fry chicken until crisp. Drain on paper towels. Set aside.
2. Make the kare-kare sauce: Heat oil in a medium saucepan until very hot. Add annatto seeds and turn off fire. Stir until oil becomes red. Strain seeds and pour oil back to the pan. Add onions and sauté over medium heat until translucent. Add garlic and sauté until fragrant.
3. Add broth and bring to a boil, then reduce to a simmer. Whisk in peanut butter until sauce becomes smooth. Add kare-kare mix and whisk until thick. Season with fish sauce, sugar, salt, and pepper. Mix well and cook for another 5 minutes. Add chicken and the blanched vegetables and mix well.
4. Serve with bagoong.