Chicken Bicol Express
Chicken Bicol Express
Bicol Express is named from a passenger train that travels from Manila to the Northern Bicol region of the Philippines, known for its spicy cuisine. Traditionally, this dish uses pork shoulder. This recipe uses chicken thighs; cutting down on the calories and the cooking time. This chicken is sautéed with garlic and onions, then simmered in coconut milk and Thai chilies. Mild finger chilies are added at the last couple of minutes of cooking time. This dish reminds me a lot of chicken ala king, which I grew up on; just with lots of spice. Serve with steamed rice.
Ingredients
- 1 tbsp vegetable oil
- 1 medium onion chopped
- 6 garlic cloves minced
- 2 lbs boneless skinless chicken thighs
- 1 tbsp shrimp paste
- 2 cups coconut milk
- 10 thai chilies finely chopped
- 2 cups finger chilies (or shishito peppers) diced
- salt and pepper to taste
Instructions
- Heat up cooking oil in a large sauté pan over medium high heat. Sauté the onions and garlic for 3 minutes.
- Add in the chicken. Cook for 8 minutes.
- Stir in the shrimp paste, making sure that all of the chicken gets coated in it. Sauté for 2 minutes.
- Pour in the coconut milk and Thai chilies. Bring to a simmer, cover, and cook for 30 minutes.
- Uncover. Stir in the ginger chilies. Cook for 2 minutes.
- Season with salt and pepper to taste.
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