Bicol Express - Chicken Stewed in Coconut Milk and Chilli
Ingredients
- 1 kg chicken thigh, cut into chunks
- 1 tin (400ml) coconut milk
- 1 cup water
- 1 cup coconut cream
- 6 cloves garlic, chopped
- 1 white onion, diced
- 2 tablespoons bagoong alamang (Filipino shrimp paste) or any other shrimp paste
- 12-15 Birdseye chillies, chopped
- 5 long chillies, chopped (e.g., Serrano, cayenne, jalapeño)
- Salt and pepper
Preparation
Brown the chicken thighs in a pot. Remove them and set aside.
In a pan, add a little oil and sauté the garlic and onion until translucent and fragrant.
Add the bagoong/shrimp paste to the pan and stir-fry for 2 minutes.
Pour in the coconut milk, water, and both types of chopped chillies. Add the browned chicken. Simmer until the liquid has reduced by about 75% (approximately an hour).
Add the coconut cream to the pot and let it simmer until the sauce thickens to a gravy-like consistency. Add the long chillies. Season with salt and pepper.