Pro Tips
**Chef's Tips & Troubleshooting:**
- Sauté the ginger and garlic in the coconut cream first to bloom the flavors.
- Let it simmer until the oil starts to separate slightly at the edges — that's when the flavor concentrates.
- Adjust the chili heat by removing or keeping the seeds of the siling labuyo.
Cooking Tips
For maximum flavor, season the chicken at least 30 minutes before cooking — ideally overnight in the refrigerator. This allows the marinade to penetrate beyond the surface. Use a meat thermometer to check doneness: 165°F (74°C) at the thickest part of the breast, away from the bone.
Ingredient Substitutions
No coconut milk? For a richer alternative, blend canned coconut cream with water (1:1). For a lighter option, use evaporated milk with a splash of coconut extract. In a pinch, heavy cream or full-fat milk can replace coconut milk — the texture will be similar though the flavor profile changes. Chicken alternatives: Pork shoulder or boneless thigh meat can substitute for chicken in stews. For lighter fare, extra-firm tofu or seitan works in stir-fries and braises. Short on time? A pressure cooker (Instant Pot) can reduce cooking time by roughly half for most braised and stewed Filipino dishes. Reduce liquid slightly since less evaporates.
Storage & Reheating
Store in an airtight container in the refrigerator for up to 3–4 days. The flavors often deepen overnight, making leftovers even more delicious. Reheat on the stovetop over medium-low heat, adding a splash of water or broth if the sauce has thickened during storage. Microwave in 30-second bursts, stirring between each.
Chicken Bicol Express
Chicken thighs are slowly simmered in rich coconut cream with bird's eye chilies, fermented shrimp paste, and garlic until the meat is fall-off-the-bone tender and the sauce is thick, creamy, and intensely spicy in the Bicolano tradition.
Instructions
- Add garlic, onion and Cook it until they soften and get fragrant.
- Add coconut cream, bagoong, chilies, and fish sauce.
- Simmer 30 minutes until chicken is tender and oil separates.
- Serve with steamed rice.
Kitchen Tools We Recommend
Cook Chicken Bicol Express the easy way with the right tools. Shop our favorite kitchen essentials on Amazon — from reliable pots and pans to measuring tools that make Filipino cooking simpler.
🔥 Trending on Amazon right now — these products are selling fast. Check out what's climbing the charts.
As an Amazon Associate, I earn from qualifying purchases.
Pro Tips & Troubleshooting
- Sauté the ginger and garlic in the coconut cream first to bloom the flavors.
- Let it simmer until the oil starts to separate slightly at the edges — that's when the flavor concentrates.
- Adjust the chili heat by removing or keeping the seeds of the siling labuyo.
Cooking Tips
Use a meat thermometer to check doneness: 165°F (74°C) at the thickest part of the breast, away from the bone.
Substitutions
In a pinch, heavy cream or full-fat milk can replace coconut milk — the texture will be similar though the flavor profile changes.
Chicken alternatives: Pork shoulder or boneless thigh meat can substitute for chicken in stews. For lighter fare, extra-firm tofu or seitan works in stir-fries and braises.
Short on time? A pressure cooker (Instant Pot) can reduce cooking time by roughly half for most braised and stewed Filipino dishes. Reduce liquid slightly since less evaporates.
Storage & Reheating
Reheat on the stovetop over medium-low heat, adding a splash of water or broth if the sauce has thickened during storage. Microwave in 30-second bursts, stirring between each.
Comments (0)
Leave a comment