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 slightly healthier and more budget-friendly.
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!
It makes a great weeknight dinner meal and a delicious addition to any special gathering. The recipe can be easily doubled (or tripled) to feed a crowd and will surely be a party hit.
Ingredient notes
This Bicol Express with chicken is easy to make with simple ingredients and takes under an hour to prepare. You'll have a fantastic dish ready in no time!
- The recipe calls for boneless, skinless chicken thigh meat, but I imagine bone-in would also work. Cut the chicken parts into smaller pieces (be careful with the bones!) so more surfaces are coated in the yummy sauce.
- Use a combination of siling labuyo and siling haba. 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.
- The recipe uses sauteed shrimp paste. If youโre in the U.S. and have only access to the bottled โneon pinkโ shrimp paste, you might want to rinse it and drain well before using it in the recipe to remove the extra saltiness and bright color that might otherwise bleed into the dish.
Cooking instructions
- Brown the chicken- Saute the onions, garlic, and ginger in a wide pan over medium heat until softened and aromatic. Cook the chicken until lightly browned. Add the shrimp paste and cook until the meat is evenly coated.
- Cook the chicken- Add coconut cream and Thai chili peppers. Simmer until chicken is cooked through, and the sauce is reduced and begins to render fat.
- Add finger chilies and cook for a few more minutes until the peppers are softened.
- Season with salt and pepper to taste.
Cooking tip
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.
How to serve and store
- The stew is delicious as a main dish for lunch or dinner. To complement the creamy, spicy flavors, enjoy it with steamed rice or sinangag!
- Because it contains coconut milk, it spoils more quickly than most foods, especially in warmer weather. Refrigerate leftovers for up to 3 days or freeze for up to 2 months.
- Reheat in a saucepan to 165 F or microwave at 2 to 3-minute intervals until thoroughly warmed.
More chicken recipes
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.
- ย 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.
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.
Video
Nutrition Information
โThis 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.โ
Ramil Camay says
You are a very nice Chef.
Sarah says
It looks delicious, and Iโm so eager to try it out. What may be used in place of the finger chilis? I canโt seem to find them, but I also want to hit the appropriate spice level. Spicy banana peppers?
Lalaine Manalo says
I usually substitute shishito peppers as they have a milder heat ๐
Georgialee says
Hi, thanks for the recipe. Would you mind telling me what brand of sauteed shrimp paste you recommend? There are a number to choose from at the store.
Lalaine Manalo says
I usually buy Kamayan or Barrio Fiesta ๐
Shelby Linens says
Do you buys the sweet, regular, or spicy shrimp paste from the Kamayan brand.
Lalaine Manalo says
I use the sweet ginisang bagoong ๐
Niwed Ejane says
This might be ultimate dish I will do this New Year, less fat , very healthy using boneless chicken, and the ingredients are all available in local market. You can speak when your mouth is full, Winner.
Kris says
Tried this today, it was amazing. I adjusted by adding twice the shrimp paste, white and black pepper, Whole black pepper and dried Kashmiri red peppers too. Added fresh basil at the end. I'm Indian and a spice lover...!
Lalaine Manalo says
Thank you for the feedback. I am glad the recipe worked well for you!
Charlotte says
I made this with coconut milk in place of coconut cream because I donโt have the cream. My Irish husband and our two kids ages 4 & 6 devoured it. My husband was wowed when he first taste it. Thanks Ate Lalaine for another delicious recipes.!
Lalaine Manalo says
Yay! Hubby and kids are the best critics; glad they enjoyed it.