Chicken Bicol Express Recipe – Creamy, Spicy, and Easy Filipino Chicken Stew
If you love creamy Filipino dishes with a serious kick, this Chicken Bicol Express recipe is about to become a family favorite. Inspired by the famous Bicol Express, this version uses tender boneless chicken instead of pork and combines it with coconut milk, coconut cream, shrimp paste, and green chilies. The result is a rich, savory stew with a creamy sauce that tastes amazing with hot steamed rice. This easy recipe is perfect for busy weeknights and family dinners.
Chicken Bicol Express
Equipment
- Large pan or deep skillet with lid
- Knife
- Cutting board
- Measuring Cups
- Measuring Spoons
- Wooden spoon or spatula
- Serving dish
Ingredients
- 600 grams boneless chicken thigh cut into small pieces
- 1 cup coconut milk
- 3/4 cup coconut cream
- 3 –5 pieces green chilies chopped
- 2 tablespoons sautéed shrimp paste
- 1 medium onion chopped
- 3 cloves garlic minced
- 1 cup green beans chopped (optional)
- 1 tablespoon cooking oil
- Salt to taste
- Ground black pepper to taste
- Siling labuyo optional
Instructions
- Heat the cooking oil in a large pan over medium heat.
- Sauté the onion and garlic until fragrant and the onion becomes soft.
- Add the shrimp paste and sauté for about 1 minute.
- Add the bite-sized chicken pieces and sauté until the chicken changes color and becomes lightly browned.
- Pour in the coconut milk and stir well to combine.
- Cover the pan and simmer over medium heat for about 10 minutes, or until the chicken is cooked and the sauce has reduced slightly.
- Lower the heat and add the green beans, chopped green chilies, and coconut cream.
- Season with salt and ground black pepper to taste. Add siling labuyo if you want a spicier dish.
- Stir gently and cook for several minutes until the sauce becomes thick and creamy and the green beans are tender.
- Remove from heat and serve hot with steamed rice.
Notes
- Boneless chicken thigh is recommended because it stays tender and flavorful during simmering. Chicken breast can also be used.
- Adjust the amount of chilies according to your preferred level of spiciness.
- If serving children or people who are sensitive to spicy food, start with fewer green chilies and add more later.
- Shrimp paste can be naturally salty, so taste the sauce before adding additional salt.
- If using fresh shrimp paste, rinse it first to reduce its saltiness. A small amount of sugar can be added to balance the flavor.
- Canned coconut milk can be used for convenience. Freshly squeezed coconut milk can also be used.
- For a richer sauce, use freshly squeezed coconut cream when available.
- Store leftovers in an airtight container in the refrigerator and consume within 3 days.
- Reheat gently over low to medium heat. Add a small amount of water if the sauce becomes too thick.
Nutrition
What makes this homemade Chicken Bicol Express especially enjoyable is that it is less oily while still delivering the bold flavors you expect from the classic dish. And if you are the type who always reaches for another scoop of rice when there is extra sauce on the plate, consider yourself warned!
Watch how to cook Chicken Bicol Express
What Is Chicken Bicol Express?
Chicken Bicol Express is a Filipino stew made by simmering bite-sized chicken in coconut milk and seasoning it with shrimp paste and chilies. It is a chicken variation of Bicol Express, a well-loved Filipino dish known for its creamy coconut-based sauce and spicy flavor.
Traditional Bicol Express is commonly prepared with pork, but chicken makes a lighter and equally satisfying alternative. Boneless chicken thighs are especially good because they stay juicy and tender while simmering in the coconut sauce.
The combination of coconut milk and shrimp paste gives the dish its signature creamy, salty, and savory character, while green chilies provide the heat. Coconut cream is added toward the end to make the sauce even richer and thicker.
What Is Bicol Express?
Bicol Express is a popular Filipino dish associated with the Bicol region, which is well known for its love of coconut and spicy food. The classic version typically features pork cooked in coconut milk, shrimp paste, and plenty of chilies.
Why You’ll Love This Recipe
There is so much to love about this Filipino chicken recipe.
It is creamy without being overly greasy. The coconut milk and coconut cream create a smooth sauce without requiring a large amount of oil.
It is easy to make. Once your ingredients are prepared, most of the cooking happens in one pan.
It is customizable. You can control the level of spiciness depending on who will be eating.
It is budget-friendly. Chicken, coconut milk, chilies, and shrimp paste are simple ingredients that can make a very flavorful meal.
Most importantly, it is incredibly delicious with rice. The thick coconut sauce clings to the chicken, and every spoonful brings a little bit of spice and savory goodness.
Ingredients You’ll Need
For this easy Chicken Bicol Express recipe, you will need:
- 600 grams boneless chicken thigh, cut into small pieces
- 1 cup coconut milk
- 3/4 cup coconut cream
- 3 to 5 green chilies, chopped
- 2 tablespoons sautéed shrimp paste
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 cup green beans, chopped, optional
- Salt and ground black pepper, to taste
- Siling labuyo, optional
- 1 tablespoon cooking oil, for sautéing
Adjust the chili and shrimp paste according to your taste. If your shrimp paste is already salty, add salt gradually.
How to Make Chicken Bicol Express
1. Sauté the Aromatics
Heat the cooking oil in a wide pan over medium heat. Add the chopped onion and minced garlic. Sauté until fragrant and the onion becomes soft.
Add the sautéed shrimp paste and cook for about one minute. This helps release its savory aroma and blend it with the aromatics.
2. Add the Chicken
Add the bite-sized chicken thigh pieces. Stir-fry until the chicken changes color and becomes lightly browned on the outside.
You do not need to cook the chicken completely at this point because it will continue cooking in the coconut milk.
3. Simmer in Coconut Milk
Pour in the coconut milk and stir well to combine it with the chicken and shrimp paste.
Cover the pan and simmer over medium heat for about 10 minutes, or until the chicken is cooked through and the sauce has reduced slightly. Stir occasionally to prevent the sauce from sticking.
4. Add the Chilies, Green Beans, and Coconut Cream
Once the chicken is cooked and the coconut milk has reduced, lower the heat.
Add the green beans, green chilies, and coconut cream. Season with salt and black pepper to taste.
Stir gently and cook for a few more minutes until the vegetables are tender-crisp and the sauce becomes thick and creamy. Add chopped siling labuyo if you want extra heat.
5. Serve Hot
Once the sauce reaches your preferred thickness, turn off the heat. Transfer the Chicken Bicol Express to a serving dish and serve immediately with plenty of hot steamed rice.
Tips for Making the Best Chicken Bicol Express
Choose chicken thighs. Boneless thigh is tender, flavorful, and less likely to dry out during simmering. Chicken breast can also be used, but avoid overcooking it.
Control the heat. Bicol Express is known for being spicy, but you do not have to make it painfully hot. Start with a few green chilies, then add more when serving if needed.
Use good shrimp paste. Shrimp paste provides the deep umami flavor that makes Bicol Express so satisfying. If using fresh shrimp paste, rinse it first to reduce excess saltiness. A little sugar can also balance its flavor.
Do not rush the sauce. Allowing the coconut milk to simmer and reduce gives the dish a thicker, more concentrated flavor.
Add coconut cream near the end. Coconut cream makes the sauce rich and velvety while keeping its creamy texture.
Taste before adding salt. Shrimp paste can already be salty, so taste the sauce first and adjust the seasoning only as needed.
What Kind of Coconut Milk Should You Use?
Coconut milk is one of the most important ingredients in Bicol Express because it forms the base of the sauce. You can use canned coconut milk for convenience or make your own from freshly grated coconut.
If using fresh coconut, you can press the grated coconut twice. The first extraction is thicker and richer, making it suitable as coconut cream. The second extraction is thinner and works well for simmering.
For this recipe, two coconuts can be used. Add about 1/2 cup hot water to the first pressing to produce approximately 3/4 cup coconut cream. For the second pressing, add about 1 cup hot water to make the thinner coconut milk.
Using canned coconut milk is much easier for everyday cooking. You can divide it into two portions and dilute one portion with water. A 1:1 ratio of coconut milk and water creates a thinner coconut milk.
How Spicy Should Bicol Express Be?
That is completely up to you!
The traditional character of Bicol Express comes from its generous use of chilies, but everyone’s spice tolerance is different. If you are serving children or family members who cannot handle too much heat, use only a few chopped green chilies.
You can always add more later. For serious spice lovers, include siling labuyo for a much hotter version.
What to Serve with Chicken Bicol Express
The best partner for Chicken Bicol Express is freshly cooked rice. The creamy, savory sauce is practically made for soaking into fluffy grains.
Storage and Reheating
Allow leftover Chicken Bicol Express to cool before transferring it to an airtight container. Refrigerate and consume within 3 days for the best quality.
To reheat, place the leftovers in a saucepan over low to medium heat. Add a small splash of water if the coconut sauce has become too thick. Stir occasionally and heat until warmed through.
Avoid repeatedly reheating the entire batch. Heat only the portion you plan to eat.
Final Thoughts
This Chicken Bicol Express recipe proves that a few everyday ingredients can create an incredibly satisfying Filipino meal. Tender chicken, creamy coconut milk, rich shrimp paste, and spicy chilies come together in one comforting dish full of character.
It is creamy, savory, spicy, and just a little bit addictive—when served with hot rice. The best part is that you can adjust the chilies to suit your family, making it as mild or fiery as you like.
So the next time you are wondering what to cook for dinner, grab some chicken, coconut milk, and chilies. Make a pot of homemade Chicken Bicol Express, prepare extra rice, and get ready for everyone to ask for seconds!
