Chicken Bicol Express
Chicken Bicol Express stewed in coconut milk and chili peppers has all the big, bold flavors you love of the classic Bicol Express. It's rich, creamy, spicy and just perfect with rice!
Prep Time10 mins
Cook Time40 mins
Total Time30 mins
Servings: 6 Servings
- 1 tablespoon canola oil
- 1 onion, peeled and chopped
- 4 cloves garlic, peeled and minced
- 1 tablespoon sauteed shrimp paste
- 2 pounds boneless, skinless chicken meat, cut into 1-inch cubes
- 14 ounces coconut cream
- 12 pieces Thai chili peppers, stemmed and minced
- salt and pepper to taste
In a wide pan over medium heat, heat oil. Add onions and garlic and cook until softeend.
Add shrimp paste and cook, stirring occasionally, for about 1 to 2 minutes or until it begins to brown.
Add chicken and cook, stirring occasionally, until lightly browned.
Add coconut cream and chili peppers.
Bring to a simmer, cover, and continue to cook for about 20 to 30 minutes or chicken is cooked through and sauce is thickened and reduced.
Season with salt and pepper to taste. Serve hot.
Calories: 430kcal | Carbohydrates: 6g | Protein: 36g | Fat: 29g | Saturated Fat: 21g | Cholesterol: 125mg | Sodium: 267mg | Potassium: 816mg | Fiber: 1g | Vitamin A: 70IU | Vitamin C: 10.5mg | Calcium: 33mg | Iron: 2.3mg