I’ve always cherished how my father’s face would light up during mealtimes. But when he was diagnosed with high blood pressure, I had to reimagine our family favorites – and that’s how this Chicken Bistek became our ultimate comfort food.
By swapping the traditional beef for lean chicken and carefully balancing the toyo-calamansi marinade, I created a healthier version that still captures that classic bistek flavor we Pinoys can’t resist.
The secret? I add a dollop of liver spread to thicken the sauce, just like how my Lola taught me, making it perfect for drizzling over hot rice (because let’s be honest, that’s the best part!).
I’m excited to share this recipe with you because it’s not just another chicken dish, it’s a testament to how Filipino cooking can adapt while keeping its soul.
Whether you’re watching your budget (chicken is way more affordable than beef these days), cooking for someone special, or just craving that perfect balance of asim and alat, this Chicken Bistek recipe delivers all the flavors of your childhood with a modern, healthier twist.
Why You’ll Love This Recipe
- Budget-friendly alternative to traditional beef bistek
- Ready in just over an hour (faster than beef version)
- Perfect balance of tangy calamansi and umami soy sauce
- Creates its own delicious sauce for rice
- One-pan meal for easy cleanup
- Versatile recipe that works with different chicken parts
- Family-friendly comfort food
- Authentic Filipino flavors made accessible
Filipino Chicken Bistek (Bistek Manok)
Equipment
- Large non-reactive bowl for marinating
- Heavy-bottom skillet or kawali (12-inch) ensures even heating and prevents burning
- Tongs [Sipit] for easy turning of chicken pieces
- Sharp knife (matalim na kutsilyo) for uniform cutting
- Measuring cups and spoons (Panukat) for precise ingredients measurement
- Wooden spoon (sandok na kahoy) won't scratch your pan
- Kitchen Timer
Ingredients
For the Chicken Marinade:
- 3 pounds chicken legs, thighs, or whole chicken cut into serving pieces
- ¼ cup calamansi juice katas ng kalamansi or lemon juice
- ¼ cup soy sauce toyo
- 4 cloves garlic bawang, minced
- ½ teaspoon whole black peppercorns paminta, slightly crushed
- 1 large onion sibuyas, sliced into rings
For Cooking:
- 1 tablespoon canola oil
- 1 cup water
- 2 tablespoons liver spread Reno or similar
- Salt asin to taste
For Garnish:
- 1 large onion sliced into rings
- Green onions optional
Instructions
- Begin by combining calamansi juice (katas ng kalamansi), soy sauce (toyo), minced garlic (bawang), and crushed black peppercorns (paminta) in a large non-reactive bowl. Add your chicken pieces and massage the marinade into the meat (imasahe ang pampalasa sa karne), ensuring even coating. Cover and refrigerate for 30-60 minutes, but no longer to prevent the meat from becoming mushy (malata).
- Remove the chicken from the refrigerator 15 minutes before cooking to come to room temperature (hayaang umangat sa temperatura ng paligid). Drain the chicken well, saving the marinade and aromatics (itabi ang pinagbabaran at pampalasa). Pat the chicken pieces dry with paper towels (patuyuin ang manok).
- Heat oil in a large kawali or heavy skillet over medium heat (180°C/350°F). Place the chicken pieces and reserved aromatics in the pan and brown the meat on all sides (igisa hanggang kulubot), about 5-7 minutes per side or until golden brown (hanggang maging golden brown).
- Pour in the reserved marinade and water, then bring to a boil (pakuluan). Lower the heat to a gentle simmer (150°C/300°F), cover the pan, and let cook for 20-25 minutes or until the chicken is tender (hanggang lumambot ang manok).
- Add the liver spread (atay spread) and stir until it completely dissolves into the sauce (hanggang matunaw sa sarsa). Continue simmering uncovered for 3-5 minutes until the sauce thickens to your desired consistency (hanggang lumapot ang sarsa). Taste and adjust seasoning with salt (timplahan ng asin) if needed.
- Let the dish rest for 5-10 minutes before serving (pahintuling magsettle ang luto). Garnish with fresh onion rings (sangkutya ng sibuyas) and serve hot with steamed rice (mainit na kanin). For extra tanginess, serve with calamansi halves on the side (maglagay ng hiwa ng kalamansi sa tabi).
Tips from Lola’s Kitchen
- Use bone-in chicken pieces for more flavor
- Don’t skip the liver spread – it’s the secret to a rich sauce
- Marinate chicken pieces with similar sizes for even cooking
- For crispier skin, pat chicken very dry before browning
- Let chicken rest 5-10 minutes before serving
- For extra flavor, add 1 bay leaf (dahon ng laurel) while simmering
Traditional Serving Suggestions
- Serve hot with steamed white rice (kanin)
- Garnish with fresh onion rings
- Side with achara (pickled green papaya)
- Pair with sautéed kangkong (water spinach)
- Serve with calamansi halves for extra tanginess
Troubleshooting Guide
- Sauce too thin?
- Simmer uncovered longer
- Add 1 more tablespoon liver spread
- Chicken not browning?
- Ensure chicken is well-drained and patted dry
- Use higher heat initially
- Don’t overcrowd the pan
- Sauce too salty?
- Add a squeeze of calamansi
- Add more water and reduce again
- Chicken too tough?
- Lower heat and cook longer
- Add more water if needed
- Use meat thermometer (74°C/165°F)
Ingredient Alternatives
- Calamansi → Lemon juice or lime juice
- Liver spread → Liver pâté or additional reduced soy sauce
- Canola oil → Any neutral cooking oil
- Fresh garlic → 2 teaspoons garlic powder
- Chicken parts → Boneless thighs (reduce cooking time by 5-10 minutes)
Storage & Reheating
- Refrigerator: Store in airtight container for up to 3 days
- Freezer: Store in freezer bags for up to 3 months
- Reheating:
- Stovetop: Medium heat with splash of water (165°F)
- Microwave: 2-3 minute intervals, stirring between
Variations
- Spicy Bistek Manok
- Add 2-3 Thai chilies or siling labuyo
- Creamy Bistek
- Add ¼ cup cream at the end
- Bistek sa Gata
- Replace water with coconut milk
- Vegetable-Loaded
- Add bell peppers and mushrooms
Frequently Asked Questions (FAQs)
Q: Can I use breast meat instead? A: Yes, but reduce cooking time to 15-20 minutes to prevent drying. Q: Is liver spread necessary? A: No, but it adds richness and thickens the sauce. You can simmer sauce longer to reduce if omitting. Q: Can I make this ahead? A: Yes! Actually tastes better the next day as flavors develop. Q: Why did my sauce curdle? A: This happens if acid (calamansi) is added to hot liquid. Add citrus juice during marination only. Q: Can I double the recipe? A: Yes, but cook in batches to ensure proper browning. Use larger pan.
Nutrition
The Story Behind Filipino Chicken Bistek
Like many beloved Filipino dishes, Bistek (or Bistik) traces its roots to Spanish colonial times, evolving from the Spanish “Bistec Encebollado” – a dish of beef steak smothered in onions. When Spanish colonizers brought this cooking technique to Philippine shores in the 16th century, resourceful Filipino cooks transformed it using local ingredients, most notably replacing the wine vinegar with calamansi juice and incorporating our beloved soy sauce for that distinctly Asian umami.
While traditional Bistek Tagalog typically features beef, the rising cost of meat in post-war Philippines led innovative home cooks to experiment with more affordable proteins. This gave birth to variations like our Chicken Bistek (Bistek Manok), which quickly became a staple in Filipino households. The chicken version wasn’t just economical – it also offered a lighter alternative that was perfect for everyday meals, while still maintaining that signature tangy-savory profile that Filipinos love.
What makes Filipino Bistek unique from its Spanish ancestor is its distinctive marinade of calamansi and soy sauce, creating that perfect balance of asim at alat (sour and salty) that’s quintessentially Filipino. In this chicken version, the addition of liver spread – a post-war influence that gained popularity in Filipino cooking – adds richness and body to the sauce that’s absolutely irresistible when spooned over hot rice. This modern adaptation proves how Filipino cuisine continues to evolve while honoring its historical roots.
Today, Chicken Bistek has earned its place alongside classic Bistek Tagalog in Filipino cuisine. You’ll find it everywhere from humble carinderia stalls to modern Filipino restaurants, each adding their own twist while maintaining those core flavors that make it unmistakably Filipino. Whether served at family dinners, packed for lunch, or featured at celebrations, this dish represents the Filipino talent for adapting foreign influences into something uniquely our own – practical, flavorful, and perfectly suited to our tastes and way of life.
