Chicken Bicol Express Recipe

Chicken Bicol Express recipe is a delicious rich and creamy Filipino stew.

Originally, pork was used as the main ingredient in the Bicol Express dish. Though the cooking process is similar, we will substitute pork for chicken in this recipe. The main ingredient is cooked in coconut milk (gata), with ginger, garlic, and onion sautéed in.
Next, for saltiness, bagoong (shrimp paste) was added. Slices of green chilies, which lend a slight spiciness to the meal, are added to make this chicken recipe a bicol express. Red chilis are also included in our recipe to give a spicy kick to the dish. Pineapple tidbits are added to our recipe; this will help balance the saltiness of the entire dish and bring a delectable taste that everyone will enjoy.

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Chicken Bicol Express Recipe

Author: Yummy Food Ph Cooking Method: Sauteing, Simmering Cuisine: Filipino Courses: Lunch, Main Dish Recipe Keys: C Chicken High Protein

Difficulty: Intermediate Prep Time 15 min Cook Time 40 min Total Time 55 mins

Servings: 6 Calories: 778

Best Season: Suitable throughout the year

Description

Chicken Bicol Express is delicious rich and creamy Filipino stew. Originally, pork was used as the main ingredient in the Bicol Express dish. Though the cooking process is similar, we will substitute pork for chicken in this recipe. The main ingredient is cooked in coconut milk (gata), with ginger, garlic, and onion sautéed in.
Next, for saltiness, bagoong (shrimp paste) was added. Slices of green chilies, which lend a slight spiciness to the meal, are added to make this chicken recipe a bicol express. Red chilis are also included in our recipe to give a spicy kick to the dish. Pineapple tidbits are added to our recipe; this will help balance the saltiness of the entire dish and bring a delectable taste that everyone will enjoy.

Ingredients

Servings

• 1 kilogram Chicken breast fillet
• 5 cups Coconut milk
• 1 medium Onion (chopped)
• 5 cloves Garlic (chopped)
• 1 thumb-sized Ginger (strips)
• 4 Siling haba (Finger chili) (sliced into pieces)
• 5 Siling labuyo (Red chili)
• 4 tablespoons Sauteed shrimp paste (Bagoong)
• 1 pack Pineapple tidbits (200 grams)
• 1 teaspoon Sugar (optional)
• ¹⁄₄ teaspoon Ground black pepper
• Salt to taste
• 3 tablespoons Cooking oil

Instructions

Preparation:

1. Prepare the chicken breasts, slice them into pieces, and set them aside. Then peel, slice, and chop the spices needed for the recipe.

Cooking:

1. In a pan, heat cooking oil. Add the onion and garlic and saute until soft and fragrant.

2. Add the chicken and stir until the color turns light brown.

3. Season with a dash of salt and black pepper to taste.

4. Pour in the coconut milk, bring to a gentle boil, then add the sauteed shrimp paste (bagoong), stir and simmer until the chicken is tender and the sauce thickens.

5. Add the pineapple tidbits, green chili slices, and red chili's.

   Note: In this recipe, the red chili is not chopped; if you want the dish super hot, then chop the red chili's.

6. Simmer again for another 2 minutes; adjust the taste as necessary.

7. Transfer to a serving dish and serve hot with a pair of steaming rice.

   Share and enjoy the food.

Nutrition Facts

Servings 6

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Amount Per Serving

Calories 778kcal

% Daily Value *

Total Fat 58.1g90%

Saturated Fat 43.4g217%

Cholesterol 140mg47%

Sodium 1140mg48%

Potassium 1343mg39%

Total Carbohydrate 24.5g9%

Dietary Fiber 6.4g26%

Sugars 12.5g

Protein 43.9g88%

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Calcium 263 mg

Iron 7 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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