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
Nutrition Information
“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.”
Daphne Roseque says
MS. Lalaine question po pede po ba lemonsito yung gamit? Same lang po ba yun sa gamit nyo or yung yellow talaga na makikita sa mall? Nasa bakuran ko lang po kasi makukuha at ilang pieces po ang gagamitin? Salamat po.
Lalaine Manalo says
Pasenya na hindi ako familiar sa lemonsito but I think it would work kung kalasa lang na lemon 🙂
Daphne Ciasico says
This recipe has been recently updated. I'm cooking it now but I will be using fresh chicken livers and thighs. 😊 I will give you an update once it's done. 😊
Lalaine Manalo says
Happy cooking 🙂
Jancel says
Ang tagalog po ng lemonsito ay kalamansi po.
Joy says
Lemonsito po is bisaya term for calamansi 😊
Aida Musper says
Hi there.
My name is Aida I'm a Filipina leaving in South Africa.
Love to receive some of your exciting recipe.
My boys loves pinoy food such as adobo,sinigang and dried fish. 😉
Regards
Aida TM
Lalaine Manalo says
Hi Aida! You're in the right place. We have HUNDREDS of free recipes 🙂
Daphne C says
This tastes so good I cook this weekly. Hubby cannot believe there is chicken bistek until I tried cooking your recipe. Thank you and more power to you!
Lalaine says
Thank you so much, Daphne, for the feedback. Glad hubby enjoyed it 🙂
Ella says
Hi po! Just commenting to appreciate how helpful your blog is, specially for a new mom like me. 😀 Thank you, thank you, thank you po! 🙂
Lalaine says
Thank you so much, Ella, for your feedback. You made my day! 🙂
Avriel says
Thank you for the recipe. Dahil dito nababawasan honesickness ko. Feels like home. Thank you once again 🙂
Lalaine Manalo says
Hi Avriel! That's one of our goals here at KP. Cooking makes me feel like I'm home again 🙂
unknown says
imbis liver spread ilagay pwd lng ba harina ilagay?
Lalaine says
Hello,
Omit na lang ang liver spread 🙂
agnes says
hi do you have a specific brand of liver spread that is ideal for this recipe? I have never tried using liver spread in my cooking. Thanks and looking forward to you soonest reply.
Lalaine says
Hello Agnes,
I use Reno brand 🙂
przepis nalesniki says
They will love it! It’s so yummy ; ).
Lalaine says
🙂
Christy B. says
This looks wonderful. Is liver spread the same as liver sausage or braunschweiger?
Mae says
Hi Lalaine!
I'll be married soon and so I started practicing how to cook. My husband to be is very appreciative with my cooking. I believe I'm not bad as well when it comes to cooking.
I don't really get recipes from the internet because it feels like cheating. But since I was out of recipes to cook, I've tried your Chicken Bistek last night and they loved it! 🙂
Just want to tell you that you have a new follower. 🙂 Thank you for creating this blog. This is very helpful to us!
Looking forward to more delicious recipes from you!
P.S. I told my fiance that I got the recipe from the internet so I am guilt free! 🙂
Lalaine says
Hi Mae,
You're definitely on the right tract to a love-filled married life...as the saying goes, the way to a man's heart is through his stomach 🙂
marlinda says
mahirap hanapen ang reciois mo puro app ayaw naman naka 10 times na ako walang recipis
Lalaine says
Hello Marlinda
I am sorry nagkakaproblema ka to access the recipes. Can you tell me more kung bakit hindi mo makita so I can help figure it out?
Karina says
This is an amazing recipe. Did it for 3 times already, doing the 4th later!
Lalaine says
Thanks for the kind review, Karina. I am glad you liked this chicken bistek enough to cook it at 3 times and counting 🙂
Teret says
If you didn't use liver spread for thickening, what else would you recommend?
Lalaine says
Just allow it to simmer little longer for the liquid to reduce a bit more.
Teret says
Never thought to try this with chicken. Looking forward to making it!
Lalaine says
Enjoy!
RD says
Omg just finished cooking it and it is GOOD! Thanx for the recipe i love it!
Lalaine says
Hi RD
I am glad you liked it:)
beng says
About the soy sauce, do you use the dark or light? Pls assp
Lalaine says
Hi Beng
I used dark soy sauce, Filipino soy sauce (Datu Puti brand) but light soy sauce such as Kikkoman would be fine. 🙂
Siopao says
I will try this tomorrow. Thanks for sharing.
Lalaine says
Hope you like it. 🙂
Elaine @ hungry brownie says
This looks so delicious! I haven't tried making this with liver spread but I will definitely try this very soon. Thanks for posting this!
Lalaine says
Sounds weird but the addition of liver brings it all together 🙂