Creamy, spicy, and unapologetically bold—Chicken Bicol Express isn’t just a dish; it’s a full sensory experience. From the moment the garlic hits the pan to the final spoonful of velvety coconut cream and fiery chilies, this Filipino classic packs flavor and comfort into every bite.
People seek it out for its high-protein, low-carb profile, making it a surprisingly smart choice for those trying to keep their meals satisfying yet balanced.
I first made this recipe on a rainy Tuesday, with zero expectations—just a craving for something hearty and comforting. What started as an attempt to clear out my fridge turned into a kitchen ritual.
The rich coconut base mellows out the heat from the Thai chilies, while the shrimp paste adds that savory umami punch you didn’t know you needed. And the beauty? It’s faster than you think, all in under 40 minutes.
To round out the meal, I love serving it with Sticky Rice or a cool Pink Coconut Mojito. Together, they strike that perfect balance of fiery, rich, and refreshingly cool.
It’s no surprise Chicken Bicol Express is becoming more popular outside the Philippines—its bold flavor profile appeals to spice lovers and comfort food seekers alike. And with protein helping boost satiety by 60%, it’s a cozy win for those watching their macros, too.
Trust me, this one’s staying in your rotation.
Why You’ll Want to Make This Again and Again!
- Deep, Umami-Rich Flavor: The shrimp paste adds a wonderful briny depth that makes the dish taste like it’s been slow-cooked for hours—perfect for when you want impressive flavor in no time.
- Perfect Balance of Creamy and Spicy: The blend of creamy coconut and fiery chilies creates a comforting yet bold flavor that hits the spot after a long day.
- Ideal for Meal Prep: This recipe keeps amazingly well in the fridge, and the flavors actually intensify overnight—making it my go-to for easy, delicious leftovers.
- Customizable Heat: I’ve experimented with adding more finger chilies over time, which lets me dial up the spice without losing the original balance of flavors.
- Satisfying and Filling: Using chicken thighs and sometimes skipping rice helps keep me full longer, making this dish great for mindful eating and staying fueled.
Chicken Bicol Express Recipe
Equipment
- Large skillet or wok (preferably non-stick or cast iron)
- Sharp Knife
- Can opener (for coconut cream)
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
- Heat canola oil in a large skillet over medium heat. Sauté chopped onions, minced garlic, and ginger until fragrant and translucent.
- Add chicken cubes and cook until lightly browned on all sides.
- Stir in sautéed shrimp paste and cook for 2 minutes to release aroma.
- Pour in coconut cream and mix well.
- Add Thai chili peppers and sliced finger chilies, season with salt and pepper to taste.
- Simmer on low heat for about 15 minutes, stirring occasionally, until chicken is tender and sauce thickens.
- Adjust seasoning and heat level as desired before serving hot.
Nutrition
Helpful Tips For Perfect Chicken Bicol Express!
- Choose the Right Chicken Cut: Opt for chicken thighs over breasts if you want juicier, more flavorful meat. Thighs hold up better to the rich coconut cream and won’t dry out during simmering.
- Toast the Shrimp Paste Slightly: Before adding shrimp paste to the dish, lightly toast it in the hot oil for a minute. This unlocks deeper umami notes and mellows any overpowering saltiness.
- Control Your Heat Gradually: Since finger chilies pack varying spice levels, add them incrementally. Start with fewer chilies and taste as you go to find your perfect balance between heat and creaminess.
- Let It Rest Before Serving: After cooking, let the dish sit off the heat for 5-10 minutes. This resting time allows flavors to marry beautifully and the sauce to thicken slightly.
- Use Fresh Ginger and Garlic for Brightness: Don’t skimp on fresh ginger and garlic—they brighten the rich sauce and balance the intense spice with aromatic warmth.
- Adjust Coconut Cream Consistency: If the sauce feels too thick, stir in a splash of water or chicken broth. Too thin? Let it simmer a bit longer uncovered to reduce and concentrate flavors.
These tips should help elevate your Chicken Bicol Express and make each batch better than the last! Would you like me to add pairing ideas or storage tips next?
Quick Questions?
1. Can I use canned coconut milk instead of coconut cream?
Ans: Yes, but coconut cream gives a richer, creamier texture. If using coconut milk, opt for full-fat and consider reducing it longer to thicken.
2. What can I substitute for shrimp paste if I’m allergic?
Ans: You can use a small amount of fish sauce or soy sauce for umami, but the flavor will be slightly different.
3. How spicy is this dish typically?
Ans: It’s quite spicy thanks to the finger chilies and Thai chili peppers, but you can adjust the heat by reducing the amount or removing seeds.
4. Can I prepare this dish ahead of time?
Ans: Absolutely! It tastes even better the next day as the flavors deepen, making it great for meal prep.
5. What’s the best way to store leftovers?
Ans: Store in an airtight container in the fridge for up to 3 days. Reheat gently on low heat to avoid curdling the coconut cream.
6. Can I add vegetables to this dish?
Ans: Yes! Green beans or sliced bell peppers work well and add a fresh crunch.
