Chicken Bicol Express
Ingredients
Scale
- 700g thigh fillet or chicken fillet, cut into cubes (I used a mixture of both)
- 8 pieces finger chilies sliced
- 2 cloves garlic, minced
- 1 white onion, chopped
- 1 tbsp cooking oil
- 1 tbsp shrimp paste
- 1 450g can of coconut cream
- salt or fish sauce to taste
- bird’s eye chili, optional
Instructions
- Heat oil in a wok or a skillet.
- Sauté garlic and onion until onion becomes translucent.
- Add chicken pieces and cook until brown.
- Add shrimp paste and pour in coconut cream. Bring to a boil and lower down heat to simmer.
- Simmer chicken for about 20-30 minutes or until cooked and sauce is reduced.
- Add the chili peppers and bird’s eye chili.
- Simmer for about 1 minute. Season with fish sauce or salt, if needed.
- Serve with lots of steamed (red) rice.
Find it online: https://www.thepeachkitchen.com/2017/08/chicken-bicol-express/