How to Cook Chicken Bicol Express

Chicken Bicol Express is a creamy, spicy Filipino dish made with tender chicken simmered in coconut milk, shrimp paste, and fresh chilies for a rich and flavorful meal.

Prep Time8

Cook Time20

Total Time28

Course: Chicken Recipe

Cuisine: Filipino

Keyword: chicken bicol express, spicy chicken

Servings: 4 servings

Calories: 234kcal

Author: Manny

Ingredients

500 grams chicken fillet cut into cubes
3 cloves garlic minced
1 pc onion minced
4 pcs green chili peppers siling panigang, sliced diagonally
2 cups coconut milk
2 Tbsp. bagoong alamang shrimp paste
3 pcs laurel leaves
2 pcs siling labuyo choppes
2 Tbsp. cooking oil
1 tsp. ground pepper
1 to 2 Tbsp. patis or fish sauce

Instructions

How to cook Chicken Bicol Express:

In a cooking pan, heat cooking oil and saute garlic, onion and laurel leaves until the onions are soft. Add the chicken and saute for a few minutes until the chicken changes color to white.
Pour the patis, red chili pepper, ground pepper and stir. Pour the coconut milk and stir for a few minutes. Cover and simmer until the coconut milk is slightly thick.
Uncover and add shrimp paste and stir until the shrimp paste is evenly mixed with the coconut milk. Add the green chili peppers and stir. Cover and simmer for 2 to 3 minutes. Turn off heat and serve.

Video

Notes

Cooking Tips:

Simmer the Coconut Milk Gently

Keep the heat on low once you add the coconut milk to prevent it from curdling or separating. A gentle simmer allows the sauce to thicken naturally while keeping it smooth and creamy. Stir occasionally instead of constantly so the coconut milk maintains its rich texture.

Add the Shrimp Paste at the Right Time

Mix in the shrimp paste only after the coconut milk has reduced slightly. This helps the savory flavor blend evenly into the sauce without becoming too salty or overpowering. Taste the sauce before adding more seasoning since both shrimp paste and fish sauce already contribute saltiness.

Adjust the Spice to Your Preference

Leave the green chilies whole for a milder heat or slice them if you want a spicier dish. If green chilies aren't available, use bell peppers for the same fresh flavor and texture while increasing the red chilies for heat. It's always easier to add more spice than to tone it down after cooking.