Chicken Bicol Express

Servings: 4
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes

Ingredients:

For the Chicken:

• 1 kg (2 lbs) chicken thighs or breast, cut into bite-sized pieces
• 1 tablespoon fish sauce (patis)
• ½ teaspoon black pepper

For the Sauce:

• 2 tablespoons oil (for sautéing)
• 1 onion, chopped
• 4 cloves garlic, minced
• 3 tablespoons ginger, minced (adds warmth and depth)
• 3-5 pieces red chilies (siling labuyo), chopped (adjust to spice preference)
• 2-3 pieces green chilies (siling haba), sliced diagonally (for mild heat)
• 1 tablespoon shrimp paste (bagoong alamang) (adds umami, can be reduced for milder taste)
• 1 teaspoon paprika (optional, for color and mild smokiness)
• 1½ cups coconut milk (gata, first extract if possible)
• 1 cup coconut cream (kakang gata, for a richer texture)
• 1 teaspoon brown sugar (balances flavors)

For Garnish & Serving:

• Extra green chilies (siling haba)
• Steamed rice

Instructions:

1. Marinate the Chicken

1. In a bowl, mix chicken, fish sauce, and black pepper.
2. Let it sit for 10 minutes while preparing other ingredients.

2. Sauté the Aromatics

1. Heat oil in a pan over medium heat.
2. Sauté onions, garlic, and ginger until fragrant.
3. Add red chilies (siling labuyo) and green chilies, cooking for another minute.
4. Stir in shrimp paste and cook for 2 minutes to release umami flavor.

3. Cook the Chicken

1. Add the marinated chicken to the pan and cook until lightly browned.
2. Sprinkle paprika (if using) for extra depth.

4. Simmer in Coconut Milk

1. Pour in coconut milk and bring to a gentle simmer.
2. Cook for 15 minutes, stirring occasionally.
3. Stir in brown sugar for balance.

5. Thicken with Coconut Cream

1. Add coconut cream (kakang gata) and cook for 5 more minutes until thickened.
2. Adjust seasoning with more fish sauce or sugar if needed.

6. Serve & Enjoy

1. Garnish with extra green chilies.
2. Serve hot with steamed rice.

Tips for the Best Chicken Bicol Express:

✔ Use coconut cream for a richer sauce – Thicker than coconut milk!
✔ Control the spice level:

• Mild: Use fewer siling labuyo and more green chilies.
• Spicy: Add extra siling labuyo or chili flakes.
  ✔ Bagoong adds depth – But if too salty, reduce or substitute with fish sauce.
  ✔ Balance flavors: Brown sugar softens the heat and rounds out the taste.