Chicken Bicol Express, also known as Bicol Express with Chicken or Bicol Express Chicken, is a delicious and creamy Filipino dish packed with rich coconut milk, fiery chilies, and tender chicken. Traditionally made with pork, this variation offers a lighter and healthier, yet equally flavorful twist, perfect for those who prefer poultry. Learn the trick for super tender chicken and how to make this creamy Filipino delicacy for the best chicken bicol express recipe you will fall in love with!
Table of contents
This is actually one of my FAVORITE Filipino dishes…made super healthy! It is so fragrant and seasoned with natural ingredients. The way the chicken breast is tenderized is literally, restaurant-worthy! It’s VERY easy to make. I must confess, I add red Thai curry paste in my leftovers and even eat this dish without rice…it’s still epic!
What is Bicol Express?
Bicol Express is a well-loved Filipino dish originating from the Bicol region, known for its love of spicy food and coconut-based dishes, ginataang style.
The dish is named after a train route from Manila to Bicol, symbolizing the heat and bold flavors the dish carries. In Bikol, they say, sinilihan which means spiced with chili.
Traditionally, it is made with pork, shrimp paste, coconut milk, lots of green low-spicy chili peppers, and topped with very spicy red chilies.
This recipe uses all white meat, chicken breast, as a protein alternative while keeping the signature creamy and savory taste. The chicken comes out extremely tender!
Why Choose Chicken?
Chicken is an excellent substitute for pork in Bicol Express because:
- Healthier Alternative: Chicken is leaner than pork and contains less saturated fat.
- Lower Calories: All white meat, chicken breast, is low fat and when tenderized, a better-than-takeout choice without the extra calories.
- High in Protein: Supports muscle growth and repair.
- Easy to Cook: Chicken absorbs flavors well and cooks faster than pork.
How to Tenderize the Chicken
To ensure your Bicol Express with Chicken is tender and juicy, follow these steps:
- Use Chicken Breasts or Thighs: Thighs are naturally juicier, but breasts work if cooked properly and if you tenderize the white meat first.
- Velvet the Chicken: Cut the chicken in chunks, then lightly dust the chicken with baking soda and place in the refrigerator for 20 minutes. Fully rinse off the baking soda and pat the chicken dry. It is now tenderized, velveted, and ready to prepare. This creates a soft, bouncy, and take-out style chicken that is super tender.
- Slow Simmer: You can slow cook the chicken thighs to keep them juicy and tender.
What is Siling Haba (Long Green Chili)
This long green chili is the main component of Bicol Express. You can also find them in Korean markets and some Japanese markets.
- Heat Index: Around 50,000 to 100,000 Scoville Heat Units (SHU) (Mild to moderately spicy, depending on the variety).
- Flavor: Mildly spicy with a slightly sweet and grassy taste; less pungent than bird’s eye chili (siling labuyo).
- Uses:
- Popularity in Filipino Cuisine:
- One of the most commonly used chilies in Filipino cooking.
- Preferred for dishes that need a balance of spice without overwhelming heat.
- Easily found in local markets and home gardens across the Philippines.
Ingredients
- 1 ½ lbs chicken breasts or thighs – cut into bite-sized pieces; velvet the chicken breast if using all white meat
- 1 can (14 oz.) regular coconut milk
- 1 medium onion, chopped
- 4 cloves garlic, minced
- 1 thumb-sized piece ginger, minced
- 1-2 tbsp shrimp paste (bagoong alamang) – a signature ingredient and adds lots of umami flavor
- 10 pieces long green chili peppers – (siling haba) or Korean long green chilis; these are not spicy and very mild in heat; remove the seeds
- 2-3 pieces bird’s eye chili – (siling labuyo)
- 3/4 tbsp fish sauce or salt to taste
- 1 tsp black pepper
- 2 tbsp cooking oil – coconut, olive, avocado
- 3/4 cup chicken broth
- Optional: 6 oz. coconut cream (for a richer sauce)
Equipment
- Large pan or wok
- Wooden spoon for stirring
- Cutting board and knife
- Measuring cups and spoons
Instructions
Prepare the Chicken and Chilis
- If using chicken breast, tenderize it by velveting the chicken. Cut in chunks, dust with baking soda, refrigerate for 20 minutes, fully rinse off the baking soda, pat dry, then the chicken is ready.
- If using chicken thighs, trim excess fat and cut into even pieces.
- Remove the seeds from the long green chilis. Slice them into 3″ pieces.
Sauté
- Heat oil in a pan or wok over medium heat.
- Add the chicken and sear. Do not move the chicken.
- Add and Sauté onions, garlic, and ginger until fragrant.
- Then, add in the shrimp paste. Mix and sauté.
- Remove the chicken from the pan.
Simmer
- Pour in coconut milk and chicken broth and stir well.
- Let it simmer over medium heat for 10 minutes.
Add Chilies
- Add the sliced, green chili peppers.
- Season with fish sauce and black pepper.
- Add back the chicken.
- Pour in coconut cream if you wish for a richer sauce.
- Let it simmer for 7 minutes until the sauce thickens.
- Garnish with sliced red bird’s eye chilies. Rest the dish for a few minutes and then you are ready to serve.
Serve
- Serve right away with steamed rice and enjoy!
Notes & Tips
- For a less spicy version, reduce the number of red chili peppers.
- For a thicker sauce, add coconut cream or you can add a little cornstarch slurry and high simmer for three minutes (1 tbsp cornstarch mixed with 1 tbsp cold water).
- Simmer: Be sure to allow the coconut sauce to simmer for ten minutes. Sometimes organic coconut milk has separation and this is normal.
Add-ins & Variations
- Vegetable Boost: Make it more gulay! Gulay is vegetables in Tagalog. Add sliced eggplants, green beans, carrots, or bell peppers.
- Seafood Twist: Mix in shrimp or squid for a seafood Bicol Express. In Bicol, they use crab and a wide array of seafood choices.
- Vegan Option: Use tofu and mushrooms instead of chicken, and replace shrimp paste with fermented bean paste.
How to Serve Chicken Bicol Express
- Best Served With: Steamed white rice to soak up the creamy, spicy sauce.
- Garnish Ideas: Fresh cilantro, extra chilies, or crispy garlic.
- Pairing Suggestion: Enjoy with a refreshing cucumber or calamansi juice to balance the spice.
When is Chicken Bicol Express Served?
- Lunch or Dinner: A comforting dish for everyday meals.
- Fiestas & Gatherings: A hit at family get-togethers and celebrations.
- Cold Weather Comfort: The warmth from the chili and richness of the coconut milk makes it perfect for cooler days.
Chicken Bicol Express is a spicy, creamy, and flavorful dish that brings the best of Filipino cuisine to your table. Whether you’re new to Filipino cooking or a seasoned home chef, this Bicol Express Chicken recipe is sure to impress!
Have you tried this recipe? Share your experience in the comments below!
Chicken Bicol Express
Equipment
- Large pan or wok
- Wooden spoon for stirring
- Cutting board and knife
Ingredients
- 1 ½ lbs chicken breasts or thighs cut into bite-sized pieces; velvet the chicken breast if using all white meat
- 1 can 14 oz. regular coconut milk
- 1 medium onion chopped
- 4 cloves garlic minced
- 1 thumb-sized piece ginger minced
- 1-2 tbsp shrimp paste bagoong alamang
- 10 pieces long green chili peppers siling haba or Korean long green chilis; these are not spicy and very mild in heat; remove the seeds
- 2-3 pieces bird’s eye chili – siling labuyo
- ¾ tbsp fish sauce or salt to taste
- 1 tsp black pepper
- 2 tbsp cooking oil – coconut olive, avocado
- ¾ cup chicken broth
- Optional: 6 oz. coconut cream for a richer sauce
Instructions
Prepare the Chicken and Chilis
- If using chicken breast, tenderize it by velveting the chicken. Cut in chunks, dust with baking soda, refrigerate for 20 minutes, fully rinse off the baking soda, pat dry, then the chicken is ready.
- If using chicken thighs, trim excess fat and cut into even pieces.
- Remove the seeds from the long green chilis. Slice them into 3″ pieces.
Sauté
- Heat oil in a pan or wok over medium heat. Add the chicken and sear. Do not move the chicken. Add and Sauté onions, garlic, and ginger until fragrant.1 ½ lbs chicken breasts or thighs, 1 medium onion, 4 cloves garlic, 2 tbsp cooking oil – coconut, 1 thumb-sized piece ginger
- Then, add in the shrimp paste. Mix and sauté.1-2 tbsp shrimp paste
- Remove the chicken from the pan.
Simmer
- Pour in coconut milk and chicken broth and stir well. Let it simmer over medium heat for 10 minutes.1 can 14 oz. regular coconut milk, ¾ cup chicken broth
Add Chilies
- Add the sliced, green chili peppers. Season with fish sauce and black pepper.10 pieces long green chili peppers, ¾ tbsp fish sauce or salt to taste, 1 tsp black pepper
- Add back the chicken. Pour in coconut cream if you wish for a richer sauce.Optional: 6 oz. coconut cream
- Let it simmer for 7 minutes until the sauce thickens.
- Garnish with sliced red bird’s eye chilies. Rest the dish for a few minutes and then you are ready to serve.2-3 pieces bird’s eye chili –
Serve
- Serve right away with steamed rice and enjoy!
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