The Homemaker’s Cookbook Recipe No. 19. “Chicken Bicol Express”
If you’re a fan of spicy food, then you’ll love this Creamy and Spicy Chicken Bicol Express recipe! Made with juicy and tender chicken thighs, coconut milk, and a generous amount of chili peppers, this dish is perfect for those who want to add some heat to their meals.
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Servings: 6
Nutritional Information (per serving):
- Calories: 550
- Protein: 30g
- Carbohydrates: 12g
- Fat: 45g
- Fiber: 2g
Ingredients:
- 6 chicken thighs, bone-in and skin-on
- 1 onion, chopped
- 4 cloves garlic, minced
- 1 thumb-sized ginger, minced
- 3-4 red chili peppers, chopped (adjust to your desired spice level)
- 3 green siling haba, sliced
- 1 can coconut cream (400ml Kakang Gata)
- 1 tablespoon vegetable oil
- 1 tablespoon bagoong alamang
- Salt to taste
- Cilantro or scallions, chopped (optional, for garnish)
Instructions:
- Heat the vegetable oil in a large pot over medium-high heat.
- Add the chopped onion, minced garlic, minced ginger, and chopped chili peppers to the pot and sauté until fragrant.
- Add the chicken thighs to the pot and brown on both sides, about 5-7 minutes per side.
- Pour in the can of coconut milk and stir everything together.
- Bring the mixture to a boil, then reduce the heat to low and let it simmer for 30-40 minutes, or until the chicken thighs are tender and the sauce has thickened.
- Add the bagoong alamang and sliced green siling haba and cook for 2 minutes.
- Season the dish with salt according to your taste.
- Serve hot with steamed rice and garnish with chopped cilantro or scallions, if desired.
This Spicy Chicken Bicol Express is a perfect balance of heat and creaminess that will leave you feeling satisfied and happy. The combination of chicken thighs, coconut milk, and chili peppers creates a rich and flavorful dish that is perfect for any occasion. Give this recipe a try and enjoy the explosion of flavors!
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