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Home » Recipe Index » Meat and Poultry » Chicken Bistek

Chicken Bistek

Published: Oct 3, 2019 · Modified: Oct 19, 2019 by Lalaine Manalo · This post may contain affiliate links

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Chicken Bistek in a red dish

Chicken Bistek is just as tasty as the beef version, but quicker to make and more budget-friendly. Moist, flavorful and smothered in a tangy and savory sauce, it's delicious with steamed rice.

top view of Chicken Bistek with onion garnish in a red dish
Chicken Bistek

An adaptation of the Spanish encebollado, the Filipino bistek is a dish made of sliced beef braised in a mixture of calamansi juice, soy sauce, garlic, and onions. In recent years, however, the term "bistek" has evolved to include not only beefsteak, but also other meat such as pork chops, chicken, and fish cooked in the signature marinade.

This chicken version has the same tangy and savory taste we love in Bistek Tagalog but is quicker to make and more budget-friendly. Both are similar in ingredients and procedure other than the generous dollop of liver spread I stirred in at the end of cooking to thicken the sauce. It's a simple addition that kicks up the flavor!

bowls of soy sauce and liver spread, sliced onions, garlic, and lemon on a cutting board

Ingredients for Chicken a la Bistek

  • Bone-in chicken cut into serving portions-swap with boneless chicken thigh meat if desired
  • Lemon or calamansi juice
  • Soy sauce
  • Onions, garlic, and peppercorns-saute the meat in these aromatics and garnish with additional onion rings when ready to serve for presentation
  • Liver spread-helps thicken the sauce and adds flavor

chicken legs and thighs with soy sauce and calamansi marinade in a bowl

Tips on How to Make Chicken Bistek

  • Cut the chicken in uniform sizes to ensure even cooking.
  • Do not marinate for too long as the acids in the lemon or calamansi will denature the protein fibers and turn the meat mushy. Thirty minutes to an hour should be enough to boost flavor.
  • Drain the chicken well and squeeze off any excess liquid so it will brown properly. Reserve the marinade and the aromatics.
  • The liver spread thickens the sauce and adds flavor. If you prefer to skip, simmer the sauce longer to reduce.

Chicken Bistek in a red serving dish

Give this chicken cooked a la bistek a try and make sure to have plenty of rice ready.  Hearty and full-on flavor, it's sure to be a family favorite. Enjoy!

top view of Chicken Bistek with onion garnish in a red dish
Print Recipe Leave a Comment
4.15 from 14 votes

Chicken Bistek

Chicken a la Bistek with tangy and savory flavors you'll love with steamed rice. It's easy to make, budget-friendly and sure to be a family favorite.
Prep Time10 mins
Cook Time50 mins
Marinating1 hr
Total Time2 hrs
Course: Main Entree
Cuisine: Filipino
Servings: 6 Servings
Calories: 478kcal
Author: Lalaine Manalo

Ingredients

  • 3 pounds chicken, legs, thighs or whole cut up into serving parts
  • 1 onion, peeled and sliced
  • 4 cloves garlic, peeled and minced
  • ½ teaspoon peppercorns, cracked
  • ¼ cup lemon or calamansi juice
  • ¼ cup soy sauce
  • 1 tablespoon canola oil
  • 1 cup water
  • 2 tablespoons liver spread
  • salt to taste
US Customary - Metric

Instructions

  • Rinse chicken and drain well.
  • In a bowl, combine chicken, onions, garlic, peppercorns, lemon juice, and soy sauce. Massage the marinade into the meat and marinate in the refrigerator for about 1 hour.
  • Drain chicken and squeeze excess liquid. Reserve marinade and aromatics.
  • In a wide skillet over medium heat, heat oil. Add chicken and reserved onions and garlic from the marinade.
  • Cook, stirring regularly until chicken is lightly browned.
  • Add reserved marinade and water and bring to a boil.
  • Lower heat, cover, and continue to cook for about 20 to 30 minutes or until chicken is cooked through and sauce is reduced.
  • Add liver spread and stir to dissolve. Cook for about 3 to 5 minutes or until sauce is thickened.
  • Season with salt to taste. Garnish with sliced onion rings, if desired. Serve hot.

Video

Nutrition

Calories: 478kcal | Carbohydrates: 4g | Protein: 33g | Fat: 36g | Saturated Fat: 9g | Cholesterol: 197mg | Sodium: 734mg | Potassium: 469mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1514IU | Vitamin C: 6mg | Calcium: 25mg | Iron: 2mg
Tried this recipe? I'd love to see what you made!mention @Kawalingpinoy and hashtag your photo with #kawalingpinoy

 

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Lalaine from Kawaling Pinoy

Hello! My name is Lalaine and welcome to Kawaling Pinoy where you’ll find Filipino and Asian-inspired recipes, cooking tips, and how-to videos. Read more...

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Comments

  1. RENE TORRE says

    July 12, 2020 at 1:14 am

    Here in the Middle East, liver spread is not available or allowed; is there any alternative that I can use, I do not want to use fresh liver. Appreciate your immediate reply on this inquiry.

    Reply
    • Lalaine Manalo says

      July 12, 2020 at 10:17 pm

      Substitute shredded quick melt like Eden. It's not the same savory flavor but still creamy. Or you can just omit it and reduce the sauce to thicken more.

      Reply
  2. Mary says

    September 30, 2019 at 9:30 pm

    Hi!

    Instead of using liver spread, can I use fresh chicken livers instead? I plan to cook them together with the chicken meat until they get so soft, they'll disintegrate. Will this work? Thanks!

    Reply
    • Lalaine Manalo says

      October 03, 2019 at 6:26 am

      Yes, chicken livers will work fine 🙂

      Reply
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