Description
Chicken Bicol Express brings spicy Filipino comfort straight to your table, packed with creamy coconut and fiery chili peppers that’ll warm your heart. Whip up this quick and easy dish when craving bold flavors that dance between heat and richness.
Ingredients
Scale
Protein Base:
- 2 pounds boneless skinless chicken thigh or breast meat
Aromatics and Spices:
- 1 onion
- 4 cloves garlic
- 1 thumb-size ginger
- 10 pieces Thai chili peppers
- 2 cups finger chilis
Liquids and Seasonings:
- 1 tablespoon canola oil
- 1 tablespoon sauteed shrimp paste
- 1 can (14 ounces) coconut cream
- Salt
- Pepper
Instructions
- Heat 1 tablespoon canola oil in a large skillet at medium heat (375°F). Sauté your chopped onion, minced garlic, and ginger until they become translucent and release a fragrant aroma, about 3-4 minutes.
- Add 2 pounds of chicken cubes to the skillet. Spread them evenly and cook for 5-6 minutes, turning occasionally until each piece develops a light golden-brown exterior.
- Incorporate 1 tablespoon of sautéed shrimp paste into the chicken mixture. Stir continuously for 2 minutes to allow the paste to distribute its rich, savory flavor throughout the dish.
- Pour the entire 14-ounce can of coconut cream into the skillet. Gently mix the cream with the chicken and spices, ensuring complete coverage.
- Sprinkle 10 minced Thai chili peppers and 2 cups of sliced finger chilies into the mixture. Season with salt and pepper according to your taste preference.
- Reduce heat to low (250°F) and let the sauce simmer for 15 minutes. Stir your dish every 3-4 minutes to prevent sticking and ensure even cooking.
- Check the chicken’s tenderness and sauce consistency. If needed, continue simmering for an additional 2-3 minutes until your desired thickness is achieved.
Notes
- Choose fresh, high-quality chicken for the most tender and flavorful result.
- Adjust the number of chilies to control the heat level, keeping in mind that Thai chilies pack serious spice.
- For a lighter version, swap full-fat coconut cream with coconut milk and use less shrimp paste.
- When working with hot peppers, wear gloves to protect your hands from capsaicin burns.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Sautéed
- Method: Sautéing
- Cuisine: Filipino
Nutrition
- Serving Size: 4 to 6
- Calories: 376 kcal
- Sugar: 1 g
- Sodium: 450 mg
- Fat: 29 g
- Saturated Fat: 22 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 2 g
- Protein: 30 g
- Cholesterol: 110 mg