Chicken Bicol Express (Manok na Bicol Express)
Chicken Bicol Express is a modern interpretation of a beloved Bicolano dish where tender chicken pieces replace traditional pork, simmered in a luscious coconut cream sauce infused with aromatic shrimp paste and two varieties of chili peppers. This healthier adaptation maintains the signature creamy-spicy flavor profile that made the original dish famous while offering a quicker-cooking, more economical option that's equally satisfying served over steaming rice.
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
Calories: 430kcalCarbohydrates: 6gProtein: 36gFat: 29gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.03gCholesterol: 91mgSodium: 267mgPotassium: 612mgFiber: 1gSugar: 1gVitamin A: 20IUVitamin C: 6mgCalcium: 19mgIron: 1mg
Tried this recipe?Let us know how it was!