Spicy Hot Chicken Bicol Express

Chicken Bicol Express is a popular dish in the Philippines that originated in the Bicol region. The dish is known for its spicy and savory flavor, made with a combination of chili peppers, coconut milk, and various spices. The dish gets its name from the Bicol Express train, which runs through the region, and is said to have been first served by vendors on the train. It has since become a staple in Filipino cuisine, with many variations and adaptations made to the original recipe. One of the key ingredients in Chicken Bicol Express is the chili pepper, known as "siling labuyo" in the Philippines. This pepper is known for its intense heat and is often used in traditional Filipino dishes to add a spicy kick. Coconut milk is also a key ingredient, which gives the dish its creamy texture and rich flavor. Other ingredients such as garlic, onions, and fish sauce are also commonly used to add depth and complexity to the dish. Chicken Bicol Express is often served with steamed rice, which helps to balance out the heat from the chili peppers. Some people also like to add shrimp or pork to the dish for added protein. Overall, Chicken Bicol Express is a delicious and flavorful dish that has become a staple in Filipino cuisine. Its combination of spicy and savory flavors, along with the use of traditional ingredients, make it a unique and satisfying dish.

• Difficulty: Easy
• Category: Filipino Dish
• Cuisine: Filipino
• Cooking Method: Ginisa, Sauteing, Simmering

Ingredients

• 3 cloves garlic (minced)
• 1 medium-sized onion (chopped)
• 1 tbsp bagoong (or shrimp paste) (sautéed)
• 3 red / green chilli (minced)
• 1 medium-sized tomato (chopped)
• 400 ml coconut cream (or coconut milk) (1 can)
• 900 g / 2lb chicken meat (cut into 1-inch cubes)
• 2 - 3 tbsp cooking oil
• ground black pepper

Instructions

1. In a large skillet, heat 2 tbsp cooking oil over medium heat.
2. Add onion and sauté until it becomes translucent.
3. Add garlic and sauté until it turns light brown.
4. Add tomato and continue sautéing for about 5 minutes.
5. Add 1 tbsp cooking oil into the pan followed by the chicken meat. Sauté until the chicken is no longer pink.
6. Leave it simmering for 10 minutes or until the chicken is cooked through, stirring occasionally.
7. Add dashes of ground black pepper and then coconut cream. Bring to a boil.
8. Add chillis and simmer for 2 minutes.
9. Turn off the heat and finally stir in the shrimp paste.
10. Serve with steamed rice. Enjoy!