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bicol express chicken recipe in braiser pan

Chicken Bicol Express

Chicken Bicol Express, aka Bicol Express Chicken, is a healthy, lip smacking and creamy Filipino dish with coconut milk and green chilis.
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Course: Dinner, Entree, lunch, Main Course, Ulam
Cuisine: Filipino
Keyword: bicol express, chicken, chili, coconut milk recipe, green chili, one pot, red chili, spicy
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Servings: 4 servings
Calories: 470kcal

Equipment

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.
    how to velvetize chicken with baking soda
  • 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.
    remove seeds from long green chilis for bicol express ingredients

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
    saute chicken with onion garlic and ginger
  • Then, add in the shrimp paste. Mix and sauté.
    1-2 tbsp shrimp paste
    add shrimp paste to chicken
  • Remove the chicken from the pan.
    sauteed chicken breast

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
    simmering coconut milk

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 long green chilis to coconut milk sauce
  • Add back the chicken. Pour in coconut cream if you wish for a richer sauce.
    Optional: 6 oz. coconut cream
    add chicken to the chilis and coconut milk
  • 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 -
    chicken bicol express dish

Serve

  • Serve right away with steamed rice and enjoy!
    bicol express with chicken and coconut milk served with rice

Nutrition

Nutrition Facts
Chicken Bicol Express
Amount per Serving
Calories
470
% Daily Value*
Fat
 
32
g
49
%
Saturated Fat
 
25
g
156
%
Trans Fat
 
0.02
g
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
3
g
Cholesterol
 
152
mg
51
%
Sodium
 
1088
mg
47
%
Potassium
 
900
mg
26
%
Carbohydrates
 
6
g
2
%
Fiber
 
1
g
4
%
Sugar
 
1
g
1
%
Protein
 
42
g
84
%
Vitamin A
 
53
IU
1
%
Vitamin C
 
6
mg
7
%
Calcium
 
55
mg
6
%
Iron
 
4
mg
22
%
* Percent Daily Values are based on a 2000 calorie diet.