Filipino Chicken Bistek (Bistek Manok)
Chicken Bistek is a Filipino adaptation of the Spanish encebollado, transforming humble chicken parts into a mouthwatering dish where tender meat is marinated in calamansi juice and soy sauce, then braised with onions and garlic until it creates a rich, tangy-savory sauce that's further enriched with liver spread – making it an economical yet sophisticated take on the classic beef version that's perfect for everyday family meals.
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
- First, gather all your ingredients and kitchen tools. You'll need a large bowl for marinating and a wide pan or kawali for cooking.
- In a bowl, combine ¼ cup calamansi juice, ¼ cup soy sauce, 4 cloves minced garlic, and ½ teaspoon crushed black peppercorns. Add your chicken pieces and massage the marinade into the meat. Cover and let it marinate in the refrigerator for 30-60 minutes.
- After marinating, remove the chicken from the marinade but don't throw the liquid away - save it along with the garlic and spices. Pat the chicken pieces dry with paper towels.
- Heat 1 tablespoon oil in your pan over medium heat. Once hot, add the chicken pieces and the reserved garlic from the marinade. Cook until the chicken turns golden brown on all sides, about 5-7 minutes per side.
- Pour the reserved marinade and 1 cup of water into the pan. Let it come to a boil, then lower the heat, cover the pan, and let it simmer for 20-25 minutes or until the chicken is tender.
- Add 2 tablespoons of liver spread to the pan and stir until it completely dissolves into the sauce. Let it simmer uncovered for another 3-5 minutes until the sauce thickens nicely. Taste and add salt if needed.
- Turn off the heat and let the dish rest for 5 minutes. Transfer to a serving dish, garnish with fresh onion rings, and serve hot with steamed rice. For extra flavor, serve with calamansi halves on the side.
- Remember: Don't marinate longer than 1 hour as the acid in calamansi can make the meat too soft, and always make sure your chicken is cooked through before serving.
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
Nutrition
Calories: 478kcalCarbohydrates: 4gProtein: 33gFat: 36gTrans Fat: 0.01gCholesterol: 197mgSodium: 734mgPotassium: 33mgFiber: 1gSugar: 0.2gVitamin A: 2IUVitamin C: 1mgCalcium: 8mgIron: 0.3mg
Tried this recipe?Let us know how it was!