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Chicken Bicol Express, served with rich coconut milk and chilli peppers
Creamy and spicy chicken bicol express served hot

Chicken Bicol express

Author: Flavelo
Recipes Main Courses
This dish originates from the volcanic Bicol region of the Philippines, famous for its coconut palms and extremely spicy food. Named after the express train running between Manila and Legazpi, referring to the fieriness of the dish, which 'arrives' as quickly as the train. The traditional recipe is made with pork, but this chicken version is a lighter, yet creamy and rich alternative where the sweetness of coconut milk and the power of chilli dance together.
🕒 Prep Time 20 mins
🍳 Cook Time 40 mins
⌛ Total Time 1 hr
🍽️ Servings 4 servings
🔥 Calories 580 kcal
🌍 Cuisine Filipino

Ingredients

Equipment Needed

  • Deep frying pan or wok for frying and cooking
  • Chopping board and sharp knife for preparation
  • Citrus juicer

Allergen Information

⚠️ Fish (if using stock)

Instructions

1 ✓

Cut the chicken into 2-3 cm cubes. Squeeze the lime juice over it, mix thoroughly, and let stand for 10 minutes.

Tip: The acids begin to 'pre-cook' the meat, loosening the fibres so it stays more tender after cooking (protein denaturation).
2 ✓

Finely chop the onion, crush the garlic. Dice the red pepper, cut the chilli into thin rings.

Tip: Most of the capsaicin (the spicy substance) is in the veins and seeds. If you want it milder, scrape these out.
3 ✓

Heat the oil in a wok or deep frying pan over medium heat. Toss in the onion and sauté until glassy and soft.

Tip: The onion is good when it no longer crunches but is translucent, releasing its sweetness.
4 ✓

Add the crushed garlic and chilli, then fry for another half minute until fragrant.

Tip: Garlic burns quickly and becomes bitter, so always add it to the onion later.
5 ✓

Put the chicken cubes in the pan. Fry over high heat for 5-6 minutes until the meat whitens and golden brown searing appears in places.

Tip: Searing is responsible for deep, meaty flavours (Maillard reaction).
6 ✓

Toss in the diced red pepper, stir, then pour in the coconut milk and stock.

Tip: The fat in the coconut milk helps dissolve and carry the flavour compounds of the spices.
7 ✓

Reduce heat to medium and cook uncovered for 15-20 minutes until the sauce thickens and oil spots appear on top.

Tip: Splitting or oiliness is desirable here: it indicates that the water has evaporated and the emulsion has broken, concentrating the flavours.
8 ✓

Season with salt and freshly ground pepper. Taste and correct flavours if necessary.

Tip: Tasting is the most important 'instrument'. The dish should be salty, creamy, and spicy at the same time.
9 ✓

Before serving, sprinkle generously with fresh, chopped coriander.

Tip: The fresh, citrusy notes of coriander counterbalance the richness of the coconut milk.

Recipe FAQ

What if it's too spicy?
Add a little more coconut milk or a bit of sugar, these dampen the power of the chilli.
Can I use coconut cream?
Yes, indeed! The result will be even thicker and creamier with coconut cream.

Ingredients

  • 500 g Chicken breast or thigh fillets
  • 400 ml Coconut milk (tinned, high fat)
  • 2 pcs Red pointed peppers or red bell peppers
  • 1 pc Onion
  • 4 cloves Garlic
  • 2 pcs Fresh chilli peppers
  • 1 pc Lime
  • 200 ml Fish stock (or water)
  • 3 tbsp Vegetable oil
  • 1 tsp Freshly ground black pepper
  • 1 tsp Salt
  • 1 bunch Fresh coriander