Chicken Bicol Express has all the flavors you love of the classic Bicolano pork dish but is quicker to make, healthier and more budget-friendly. It’s creamy, spicy and delicious with steamed rice!
Chicken Bicol Express is a delicious take on the classic Bicol Express wherein boneless chicken meat replaces the usual pork cubes. It delivers the same big, bold flavors you love in the traditional version yet is a slightly healthier and more budget-friendly option.
Like the pork version, bite-sized chicken pieces are first sauteed in aromatics and shrimp paste and then stewed in coconut milk and copious amounts of chili peppers. The resulting dish is gloriously rich, creamy, spicy and perfect with generous heaps of steamed rice!
This Bicol Express with chicken is easy to make with simple ingredients and in under an hour. You’ll have a fantastic dish ready in no time!
It makes a great weeknight dinner meal as well as a delicious addition to any special gathering. The recipe can be easily doubled (or tripled) to feed a crowd and is sure to be a party hit!
Tips on How to Make Chicken Bicol Express:
- The recipe calls for boneless, skinless chicken thigh meat but I imagine bone-in would work as well. Just cut the chicken parts into smaller pieces (be careful with the bones!) so you get more surfaces coated in the yummy sauce.
- I use shishito peppers as finger chilis (siling haba) are not always available at our local grocery stores here. If you’d like to tame the heat, use fewer peppers or scrape off the seeds before chopping to get the flavor of the chilis without a lot of spice.
- Unlike in my pork version which has fresh shrimp paste, I used sauteed alamang in this recipe. If you’re in the U.S. and have only access to the bottled “neon pink” shrimp paste, you might want to rinse it and drain well before using in the recipe to rid of the extra saltiness and the bright color that might otherwise bleed into the dish.
- For a smooth, creamy sauce, cook in a simmer as boiling the coconut milk or heating it too quickly will make it curdle or separate.
Chicken Bicol Express
- 1 tablespoon canola oil
- 1 onion, peeled and chopped
- 4 cloves garlic, peeled and minced
- 1 thumb-size ginger, peeled and minced
- 2 pounds boneless, skinless chicken thigh or breast meat, cut into 1-inch cubes
- 1 tablespoon sauteed shrimp paste
- 1 can (14 ounces) coconut cream
- 10 pieces Thai chili peppers, stemmed and minced
- 2 cups finger chilis, sliced
- salt and pepper to taste
- In a wide pan over medium heat, heat oil. Add onions, garlic, and ginger. Cook until aromatic.
- Add chicken and cook, stirring occasionally, until lightly browned.
- Add shrimp paste and cook, stirring occasionally, for about 1 to 2 minutes until meat is evenly coated.
- Add coconut cream and Thai chili peppers.
- Bring to a simmer, cover, and continue to cook for about 20 to 30 minutes or until chicken is cooked through and sauce is reduced and begins to render fat.
- Add finger chilies and continue to cook for about 1 to 2 minutes.
- Season with salt and pepper to taste. Serve hot.