Name: Chicken Bicol Express
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: Cooking oil; 6 cloves garlic ((chopped)); 2-3 tbsp chopped ginger ((or 2 tbsp grated ginger)); 1 onion ((chopped)); 500 g chicken thighs ((boneless, cut into pieces)); 1-2 tbsp shrimp paste ((you can add more)); 1 chicken cube ((optional)); 1 can coconut milk ((full cream)); Chilis ((depends on how many chilis you’d like to put)); Salt & pepper ((to taste))

I made Chicken Bicol Express several times but this is the first time I am sharing recipe on my blog.

If you are wondering why it took time for me to share the recipe, it is because this is one of the dishes that I don’t always plan to make – belongs to my “go-to dinner ideas”.

30 minutes before leaving work, so what to cook?? Chicken Bicol Express. It’s so easy to make and most of the ingredients are always on hand.

And since it is always a last minute decision to make this and that I am already hungry😂, no more time to set up the camera or to take photos.

Bicol Express is mainly made of coconut milk, chilis and shrimp paste. It is famous for its spiciness and creaminess (from coconut milk). Depending on how you cook it, the dish may come out “greasy” and that is from the meat fat and coconut milk. Personally, that’s what I like – the fat and the spiciness. Hmmm yum!!😋

CHICKEN THIGH OR CHICKEN BREAST?

I will be a forever chicken thigh fan! So, I would always choose chicken thigh. It renders fat and tastier than chicken breast. However, chicken breast is a good choice, too, if it’s what you’d like to use. It will not render chicken fat like chicken thighs but if it’s not a big deal for you, then it’s fine.

CHOOSING CHICKEN BREAST BUT STILL WANT TO ACHIEVE a “greasy” dish??

Take note: the “greasy” or “fatty” part of this dish comes from the chicken fat and coconut oil.

If using chicken breasts, this is what you can do in order the dish to render some fat. When the chicken is cooked, you can take it out and simmer the sauce (coconut milk) until oil/fat separates. At this point, you can return the cooked chicken back to the pan, and finish up by seasoning your dish.

This dish came out really delicious and spicy, and amazingly perfect with rice. The chicken is so tender – not overcooked. The sauce is so flavorful – I love how the oil separated from the curd. IMO, it is so freakin’ good!!🤤

NOTES ON CHICKEN BICOL EXPRESS:

You can add 1 chicken cube to enhance the flavor.
Chicken breast can be used instead of chicken thighs.
If you don’t like the dish to render fat but still want to use chicken thighs, you can stop the cooking process as soon as the chicken is cooked.
If using chicken thighs and even after 20 minutes, you don’t see oil separate from the curd, you can remove the chicken (set it aside) and continue simmering the sauce over low heat then return the chicken back to the pan when you finally see some oil.
You can use coconut milk in can or fresh coconut milk.
Instead of salt, you can use fish sauce.

Wondering why it’s called Bicol Express? Wiki can explain.😅

WANNA SEE HOW I MADE THIS?

I’ve shared a recipe video on our YouTube channel. I hope you can check it out. While you are there, maybe you’d see something you’d like. If you do, please don’t forget to share, like and subscribe. Hope to see you there!

I am sharing this at Happiness is Homemade Party |

Chicken Bicol Express

Spicy, flavorful, perfect with rice! You’ll ask for another serving or even two!

Cuisine Filipino

Prep Time 10 minutes

Cook Time 30 minutes

Total Time 40 minutes

Author Jhuls @ The Not So Creative Cook

Ingredients

Cooking oil
6 cloves garlic (chopped)
2-3 tbsp chopped ginger (or 2 tbsp grated ginger)
1 onion (chopped)
500 g chicken thighs (boneless, cut into pieces)
1-2 tbsp shrimp paste (you can add more)
1 chicken cube (optional)
1 can coconut milk (full cream)
Chilis (depends on how many chilis you’d like to put)
Salt & pepper (to taste)

Instructions

In a pan over medium-high heat, add garlic & ginger – cook for about 2 minutes.
Add chopped onion and cook until soft.
Next, add chicken and cook until no longer pink.
Add shrimp paste and mix.
Add about ¾ of the coconut milk from the can and mix. Simmer (uncovered) for 20-30 minutes or until liquid is reduced and oil starts to separate. Note: If after 20 minutes, you don’t see oil separate from the curd, you can remove the chicken (set aside) and continue simmering the sauce over low heat then return the chicken back to the pan when you finally see some oil.
Throw that chilis to the pan along with the remaining coconut milk. Let it boil once more.
Season with salt (or fish sauce) and ground black pepper.

Recipe Notes

You can add 1 chicken cube to enhance the flavor.
Chicken breast can be used instead of chicken thighs.
If you don’t like the dish to render fat but still want to use chicken thighs, you can stop the cooking process as soon as the chicken is cooked.
If using chicken thighs and even after 20 minutes, you don’t see oil separate from the curd, you can remove the chicken (set it aside) and continue simmering the sauce over low heat then return the chicken back to the pan when you finally see some oil.
You can use coconut milk in can or fresh coconut milk.
Instead of salt, you can use fish sauce.