Cooking bicol express is a very easy recipe. What's difficult is really the prepping, especially if you want this dish not to be too spicy. De-seeding the peppers does take the most of my time. Bicol express is exactly the same when cooking it with chicken. Since chicken meats quick faster than pork, cook time will be shorter by just a few minutes, too. Generally, the technique and ingredients are quite alike.
Ingredients in cooking chili chicken ala bicol express:
- chicken, cut in strips
- long green chili, cut diagonally (de-seeded if you want a not so spicy dish)
- bird's eye chili, cut diagonally (de-seeded if you want a not so spicy dish)
- shrimp paste
- coconut milk
- fish sauce
- hot water
- ground pepper (optional)
- garlic, crushed and chopped
- onions, cut
- ginger, crushed and chopped (optional)
- cooking oil
Steps in cooking chili chicken ala bicol express:
1. Saute' the garlic in a hot pan with oil.
2. When the garlic softens, add the chicken and ginger.
3. Season the chicken with fish sauce as it cooks. Mix well.
This will add more flavor to the chicken.4. When the chicken cooks, add a good amount of shrimp paste. Mix well.
5. Add water and let it simmer.
6. Add the onions and chili. Stir well.
7. Add the coconut milk.
8. Let it simmer under low heat for about 5 minutes.
9. Add fish sauce and shrimp paste, as you deem necessary.
10. Season with ground peppers, if desired.
11. Serve with hot rice and a side dish of vegetables.
Cooking this chili chicken recipe is best for lunch and dinner time. This bicol express chicken variation is spicy and rich dish; thanks to the chili and coconut milk. It may be difficult to say no to soda when serving this meal. I suggest getting ready for a good burn (in the gym, I mean) after enjoying this delightful recipe.
Cook time: 20 minutes
Total time: 10-30 minutes
- Long green chili
- Bird's eye chili
- Chicken breasts
- Shrimp paste
- Coconut milk
- Fish sauce
- Ginger (optional)
- Saute' the garlic in hot oil.
- Add the chicken and ginger when the garlic softens.
- Mix well.
- Season the dish with shrimp paste when the chicken cooks.
- Add water and let the dish simmer for a few minutes.
- Add the onions and chili.
- When the dish boils, add coconut milk.
- Lower the heat.
- Let the dish simmer for a few more minutes.
- Season the dish with fish sauce, shrimp paste and pepper, as you deem fit.
- Serve with hot rice.
This post is participating in Your Best Recipe's round-up for the best recipes in April. I'm hoping to get featured just like the photo below. :)
Remember me when you cook!
About the Author: Beingwell loves simple home cooking recipes. She enjoys sharing her quick easy meals, including Filipino cooking recipes in this blog.