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–+ servings

Chicken Bicol Express

YUMMY KITCHEN
A creamy and spicy Filipino chicken stew made with tender boneless chicken, coconut milk, coconut cream, shrimp paste, and green chilies. This less-oily version of Bicol Express is rich, savory, and perfect with plenty of steamed rice.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Main Course
Cuisine Filipino
Servings 4
Calories 520 kcal

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

Calories: 520kcalCarbohydrates: 15gProtein: 34gFat: 37gSaturated Fat: 25gCholesterol: 145mgSodium: 720mgPotassium: 650mgFiber: 3gSugar: 5gVitamin C: 45mg
Keyword Bicol Express Recipe, Chicken Bicol Express, Chicken Bicol Express Recipe, Chicken with Coconut Milk, Easy Filipino Recipe, Filipino chicken recipe, Filipino Coconut Milk Recipe, Spicy Chicken Recipe
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