Let me share one of my family’s favorite twists on a Bicolano classic.
Growing up in a household where spicy food was a staple, I never thought I’d find a Bicol Express version that could match my Lola’s legendary pork recipe, until I started making it with chicken.
As a busy mom always looking for healthier options without sacrificing flavor, this Chicken Bicol Express has become my go-to version that even my spice-loving relatives request during family gatherings.
The magic lies in how the tender chicken pieces soak up that creamy coconut sauce, while the combination of siling labuyo and siling haba brings that signature Bicolano heat that we all crave. It’s so much lighter than the traditional pork version, but still packs that same punch of flavors.
Perfect for those of us who want to enjoy our favorite comfort food with a bit less guilt, this recipe takes just 50 minutes from prep to table.
Why You’ll Love This Recipe
- Healthier Alternative: Lower in fat compared to the traditional pork version
- Budget-Friendly: Chicken is more economical than pork belly
- Quick-Cooking: Ready in under an hour
- Adjustable Heat Level: Easy to customize spiciness
- One-Pan Meal: Minimal cleanup required
- Rich and Creamy: Perfect sauce-to-meat ratio
Chicken Bicol Express (Manok na Bicol Express)
Equipment
- Large deep skillet or kawali (Traditional Filipino wok) For even heat distribution
- Sharp knife and cutting board For preparing ingredients
- Measuring cups and spoons For accurate measurements
- Wooden spoon or spatula For sautéing and stirring
- Can opener For coconut cream
- Food thermometer To ensure chicken is properly cooked
Ingredients
- 2 pounds boneless skinless chicken thigh (manok na hita), cut into 1-inch cubes
- 1 can 14 oz coconut cream (kakang gata)
- 1 onion sibuyas, peeled and chopped
- 4 cloves garlic bawang, peeled and minced
- 1 thumb-size ginger luya, peeled and minced
- 1 tablespoon sauteed shrimp paste ginisang bagoong
- 10 pieces Thai chili peppers siling labuyo, stemmed and minced
- 2 cups finger chilies siling haba, sliced
- 1 tablespoon cooking oil
- Salt asin and pepper (paminta) to taste
Instructions
- Before starting, cut your chicken thighs into 1-inch cubes. Make sure they’re all about the same size so they cook evenly. Mince your garlic, ginger, and onions. Remove stems from Thai chili peppers and slice your finger chilies.
- Heat oil in a deep pan over medium heat. Add your minced garlic, ginger, and onions. Cook until the onions become clear and you can smell the garlic, about 3-4 minutes.
- Put in your chicken pieces. Let them cook until they turn light brown, stirring every now and then. This takes about 8-10 minutes.
- Add the shrimp paste. Keep stirring for 1-2 minutes to coat all the chicken pieces evenly.
- Pour in your coconut cream and add the Thai chili peppers. Very important: Keep the heat medium-low so the sauce only gently bubbles, never let it boil hard or the coconut cream will separate.
- Cover your pan and let everything cook gently for 20-25 minutes. You’ll know the chicken is done when cutting into a piece shows no pink inside.
- Add your sliced finger chilies and cook for 2-3 more minutes, just until they soften a bit. Taste the sauce and add salt and pepper until it tastes right to you.
- Let everything rest for a few minutes before serving. The sauce will get slightly thicker as it cools. Serve hot with plenty of rice.
- Remember: If you want the dish less spicy, remove the seeds from the chilies before cooking. If you want it spicier, leave them in. You can always serve extra chilies on the side for people who want more heat.
- Tip: Watch your coconut cream carefully – keep the heat gentle and you’ll get a smooth, creamy sauce. Too much heat will make the sauce separate and become grainy.
Tips from Lola’s Kitchen
- Sauté well: Taking time to properly brown the chicken develops deeper flavors
- Use kakang gata (first press coconut cream) for maximum creaminess
- Never let the coconut cream boil to prevent curdling
- Remove chili seeds if you want less heat but same flavor
- Toast bagoong slightly before adding for enhanced umami
Nutrition
Traditional Serving Suggestions
- Mainit na kanin (hot steamed rice)
- Ensaladang talong (grilled eggplant salad)
- Pritong saging (fried plantains)
- Fresh manggang hilaw (green mango) on the side
- Sawsawan (dipping sauce) of extra bagoong
Troubleshooting
- Sauce too thin?
- Simmer uncovered until reduced
- Add more kakang gata
- Too spicy?
- Add more coconut cream
- Serve with extra rice
- Sauce curdling?
- Lower heat immediately
- Stir constantly while simmering
Ingredient Alternatives
- Chicken breast (for lower fat)
- Fish sauce instead of bagoong
- Bell peppers for milder heat
- Coconut milk if cream unavailable
- Green chilies instead of finger chilies
Storage & Reheating
- Refrigerate: Up to 3 days in airtight container
- Freeze: Up to 2 months
- Reheat: Gentle heat (300°F/150°C) with occasional stirring
- Add splash of coconut milk if needed while reheating
Variations
- Seafood Bicol Express: Use shrimp or fish
- Vegetarian version: Use tofu and mushrooms
- Extra creamy: Add coconut cream during final simmer
- Gata-Gata style: Add cubed sayote or kalabasa
Frequently Asked Questions
- Can I make this in advance for parties?
- Yes, flavors develop better overnight
- How do I adjust spiciness?
- Modify chili amounts
- Remove seeds
- Balance with extra coconut cream
- Why chicken thighs over breast?
- More flavorful and tender
- Less likely to dry out
- Is this authentic Bicolano?
- Modern adaptation of traditional dish
- Same flavor profile, healthier protein
- Can I use store-bought ground chicken?
- Not recommended, chunks provide better texture
The Story Behind Chicken Bicol Express
Bicol Express, known locally as sinilihan, traces its roots to the Bicol Region, a southeastern peninsula of Luzon famous for its love affair with coconut milk and chili peppers. While the original dish features pork as its protein, this chicken variation emerged as home cooks sought healthier alternatives without compromising the dish’s beloved flavors.
Interestingly, the name “Bicol Express” wasn’t coined in Bicol at all. Food historians credit the late Cely Kalaw, who named it after the passenger train route connecting Manila to Bicol in the 1970s. She served this spicy coconut dish at her restaurant in Malate, Manila, and the name stuck – as hot and unstoppable as the train itself.
The traditional pork version typically uses liempo (pork belly), making it incredibly rich but also high in fat. This chicken adaptation, which gained popularity in the early 2000s amid growing health consciousness, proves that innovation can honor tradition. The switch to chicken not only reduces calories and fat content but also allows the complex flavors of coconut milk (gata) and shrimp paste (bagoong) to shine through without being overwhelmed by pork fat.
What makes this version special is how it maintains the dish’s essential elements – the creamy coconut base, the distinctive heat from both siling labuyo (Thai chilies) and siling haba (finger chilies), and the umami depth from bagoong. The chicken, particularly when using thigh meat, becomes incredibly tender as it absorbs the rich sauce, creating a lighter but equally satisfying version of this Bicolano favorite.
Today, Chicken Bicol Express represents the evolution of Filipino cuisine – adaptive yet respectful of its roots. It’s become a popular choice not just for health-conscious diners but also for those who prefer chicken or don’t eat pork for religious or dietary reasons. This adaptation shows how traditional Filipino recipes can be reimagined while maintaining their cultural significance and beloved flavors.
