Chicken Bicol Express Recipe
This Chicken Bicol Express features tender chicken simmered in creamy coconut cream, vibrant Thai chilies, and savory shrimp paste—a perfect blend of spicy, rich, and comforting Filipino flavors.
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Calories: 430kcal
Servings: 6
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
Calories: 430kcal | Carbohydrates: 6g | Protein: 36g | Fat: 29g | Saturated Fat: 21g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Cholesterol: 125mg | Sodium: 267mg | Potassium: 816mg | Fiber: 1g | Sugar: 1g | Vitamin A: 70IU | Vitamin C: 10.5mg | Calcium: 33mg | Iron: 2.3mg