Vigan Chicken Pipian is not a very popular dish back home but in the Northern region like the Ilocos area this is a common dish. Pipian is not natively Filipino, in fact the Filipino version of this dish together with the Champorado originated from Mexico most probably when they were doing business via the galleon trade during between 1565 to 1815. From there ingredients were adjusted to what is available locally hence roasted almonds were dropped off and Filipinos used toasted rice instead.
- 1 1/2 kg chicken legs and thighs
- 1 cup rice, toasted and ground
- 3 cups chicken stock
- 3 cups water
- 1 tbsp annatto powder
- 1 lemongrass bulb, bruised
- 1 40g sinigang mix
- 1 tsp dried coriander
- 1 tsp dried oregano
- 1 pack spinach leaves
- 1 onion, finely sliced
- 4 cloves garlic, minced
- 1 thumb sized ginger, minced
- fish sauce
- In a large pot add oil then brown chicken pieces, remove from pot then set aside.
- Add the onions, garlic and ginger, sauté until fragrant.
- Combine water, chicken stock and annatto powder, mix until free of lumps. Pour liquid into the pot together with the dried coriander, dried oregano, lemongrass bulb and toasted rice. Bring to a boil mixing once in a while to prevent rice from sticking at the bottom of the pan. Once boiling bring back the chicken and let it simmer for 30 minutes, mix it once in a while and add water if it becomes too thick for your preference.
- Add the sinigang mix and remove the lemongrass, simmer for 10 more minutes or until chicken is cooked. Season with fish sauce add the spinach leaves, give it a mix then turn off heat then serve.