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.
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 beef steak but also other meat variations, such as crispy chicken livers a la bistek and pork bistek 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 a 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!
Ingredient notes
- Chicken- use bone-in cut up into serving portions for the best results. You can swap with boneless chicken thigh meat for quicker cooking time.
- Lemon- adds a tangy taste. You can also use calamansi juice.
- Soy sauce- brings a salty, umami flavor.
- Onions and garlic- saute the meat in these aromatics and garnish with additional onion rings when ready to serve for presentation.
- Peppercorns- add a slight kick of spice
- Oil- for sauteing and browning. Use a neutral-tasting oil such as canola, avocado, or safflower.
- Salt- enhances taste
- Water- use more or less depending on how dry or saucy you prefer
- Liver spread- helps thicken the sauce and adds savory flavor.
Chicken bistek cooking steps
- Combine chicken, onions, garlic, peppercorns, lemon juice, and soy sauce in a bowl. Stir to coat meat and marinate in the refrigerator for about 1 hour. Drain the chicken well, and squeeze any excess liquid to help the meat brown properly. Reserve marinade and aromatics.
- Cook the chicken in hot oil, along with the reserved onions and garlic from the marinade, until the meat is lightly browned and the aromatics are softened.
- Add the reserved marinade and water and bring to a boil, skimming scum that floats on top. Lower heat, cover, and simmer for about 20 to 30 minutes or until the chicken is cooked and the sauce is reduced.
- Stir in the liver spread and cook for 3 to 5 minutes or until the sauce thickens. If omitting the liver spread, simmer the sauce longer to reduce it to the desired consistency. Adjust taste with salt as needed.
Cook's tip
- Cut the chicken in uniform sizes to ensure even cooking.
- Do not marinate too long, as the acids in the lemon or calamansi denature the protein fibers and make the meat mushy. Thirty minutes to an hour should be enough to boost flavor.
Frequently Asked Questions
What cut of meat is bistek?
Bistek is traditionally made with beef fillets, but modern-day adaptations of this dish also use other protein alternatives such as chicken, liver, pork, and fish.
What are chicken bistek ingredients?
The dish is made with classic bistek ingredients like calamansi, soy sauce, onions, and garlic. This particular recipe also includes liver spread for an umami punch.
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.
Storage instructions
- Allow to cool completely and transfer to an airtight container. Refrigerate for up to 3 days or freeze for up to 3 months.
- Reheat in a saucepan over medium heat to 165 F. Or microwave at 2 to 3-minute intervals, stirring well between intervals to evenly distribute heat.
More chicken recipes
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
Instructions
- 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 and aromatics are softened.
- 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.
Notes
- Cut the chicken in uniform sizes to ensure even cooking.
- Do not marinate too long, as the acids in the lemon or calamansi denature the protein fibers and make the meat mushy. Thirty minutes to an hour should be enough to boost flavor.
Video
“This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.”
Rosalie Millafre says
Napaka galing niyo pong magluto lagi po akong nanonood ng mga cooking video niyo..
Teresita Guerrero says
Made it. Very delicious ‼️‼️
Alyssa says
This recipe is absolutely delicious! It is one of my go-to's when I want something interesting, satisfying, and easy to make using the ingredients I already have on hand. (I do generally replace the liver paste with cornstarch to thicken.) Thank you!
Mario Fiorilli says
Unbelievably delish!
RENE TORRE says
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.
Lalaine Manalo says
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.
Rachel says
I have been cooking this recipe for years, and I cannot overstate how much I love it. It's savory and tangy and so filling.
I skip out on the chicken liver spread due to an allergy, and it still tastes incredible. If you want a thicker sauce, a cornstarch slurry works well. However, I've noticed that it's fine on it's own, and particularly tastes well if you pour the juice onto a grain (couscous, lentils, quinoa, rice) to soak up the flavors. I also started adding baby bella mushrooms to the marinade and cooking it along with the chicken. Mainly because I noticed that the marinade works really well with a meaty mushroom, and it's a good way to sneak it into yours or your loved ones diets.
Again, this really is one of my absolute favorite chicken recipes! I make it all the time, and always look forward to eating it.
Jean B. Lipa says
Hi mam lalaine,
Gusto ko sana humingi ng advice kung ano po ba ung magandan lutuen, kasi po isa akong vlogger sa food nagluluto po kc ako mam eh gusto ko pa kc matoto ng ibat ibang recioe, baka po matulungan ninyo ako salamat po
Mary says
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!
Lalaine Manalo says
Yes, chicken livers will work fine 🙂