Chicken Bicol Express has all the same flavors as the classic Bicolano Pork dish, but is faster, healthier and more economical. It’s creamy, spicy and delicious with steamed rice!




As with pork, bite-sized pieces of chicken are first fried in flavorful sauces and shrimp paste, then simmered in coconut milk and copious amounts of chili. The resulting dish is incredibly rich, creamy, spicy and pairs perfectly with a generous pile of steamed rice!



Bicol Chicken Express is easy to make with simple ingredients in less than an hour. You will have a fantastic dish ready in no time!

It makes a great weekday dinner as well as a delicious addition to any special feast. The recipe can easily be doubled (or tripled) to feed a crowd and is sure to be a hit at the party.




Cooking Tips

The recipe calls for a boneless and skinless chicken thigh, but I imagine it would work with the bones too. Simply cut the chicken pieces into smaller pieces (be careful of the bones!) so that more surfaces are covered in the delicious sauce.
If you want to tame the spiciness, use less pepper or scrape off the seeds before slicing to get the chili flavor without too much spice.
The recipe uses fried shrimp paste. If you’re in the US and only have access to bottled “neon pink” shrimp paste, you can rinse it well and drain the water before using it in a recipe to get rid of the extra saltiness and bright color that might otherwise seep into the blood. dish.
Cook over low heat for a smooth, creamy sauce, as coconut milk will curdle or separate if it is boiled or heated too quickly.

How to serve and store

Chicken Bicol Express is delicious as a main dish for lunch or dinner. Enjoy it with steamed rice to complement the creamy, spicy flavor!
Because it contains coconut milk, it spoils faster than most foods, especially in warm weather. Refrigerate leftovers up to 3 days or freeze for up to 2 months.
Heat in a saucepan to 165 F or in the microwave in 2-3 minute intervals until fully heated through.


1 tablespoon canola oil
1 onion, peeled and chopped
4 garlic cloves, peeled and minced
1 thumb-sized ginger, peeled and minced
2 pounds boneless and skinless chicken thigh or breast, cut into 1-inch cubes
1 tablespoon fried shrimp paste
1 can (14 oz) coconut cream
10 Thai chili peppers, stemmed and minced
2 cups hot chili peppers, sliced
salt and pepper to taste

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