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4.05 from 20 votes

Chicken Bicol Express

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!
Prep Time10 mins
Cook Time40 mins
Total Time30 mins
Course: Main Entree
Cuisine: American
Keyword: chicken bicol express
Servings: 6 Servings
Calories: 430kcal
Author: Lalaine Manalo

Ingredients

  • 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

Instructions

  • 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.

Video

Notes

  • If using bottled raw shrimp paste, rinse and drain well 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.

Nutrition

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