Bicol Express Chicken

This is a clear deviation from the usual spicy pork Bicol Express, but the base of this sauce is quite close to the original recipe. Cooking the chicken fillets separately adds texture and crunch. If you’re cooking for a lot of people you can also roast the chicken skin side up in the oven. You can make a batch of the paste and store it in the refrigerator for about a week. You can also change things up and purchase a roast pork belly to serve with the sauce. This recipe serves 2 but can be easily multiplied as the paste makes enough for about 8-10 servings

INGREDIENTS

250g chicken thigh fillet

4 tablespoon canola oil

½ to ¾ cup Bicol Express sauce (recipe below) 1 teaspoon chopped lemongrass

1 small handful fresh cilantro leaves

1 piece sili labuyo

BICOL EXPRESS PASTE

6 cloves garlic

120g ginger, peeled and roughly chopped

2-3 stalks fresh lemongrass

2 medium-sized onions, roughly chopped 10 pieces sili labuyo or a mix of finger chillies and red chillies (adjust to your desired heat level) ½ cup canola oil

3 tablespoons bagoong guisado/shrimp paste

BICOL EXPRESS SAUCE

2-3 generous tablespoons Bicol Express paste 1 teaspoon canola oil

½ cup coconut milk

Start by making the paste. Pulse the ingredients in a food processor, then puree to a paste. Add more canola oil if necessary. Pan-fry the chicken in a hot pan, start with skin side down until skin is crisp, then flip and completely cook through. Set aside. To make the sauce, fry out the paste in a pan for a few seconds with some oil. Deglaze and thicken with the coconut milk and pour right before serving the chicken. Top with fresh cilantro, fresh chopped lemongrass and a chilli.