Chicken Bicol Express Recipe

Spicy chicken coconut stew

Watch How To Make It:

Bicol express is known to be so spicy that your mouth goes numb with every bite!

Bicol express is typically cooked with pork, but I opted for chicken since that's what I had in my freezer. I also cut back on the chilis a LOT, since I'm a big baby when it comes to extremely spicy food!

If you can handle it, I suggest adding at least a few more chilis to amp up the heat. Just remember what you'll be expecting in the toilet later...😈

Bicol express is surprisingly simple, and still so delicious. I really recommend having it with rice, and you might need it if your bicol express is extra spicy.


1 tbsp oil
4 cloves minced garlic
½ chopped onion
1 lb chopped chicken thigh meat
1 tbsp shrimp paste (don’t skip this ingredient!)
Freshly ground black pepper
1 can full-fat coconut milk
2 skinny Thai chili peppers, chopped
1 fat Thai chili pepper, chopped


Grab a medium-sized pan and heat up a tablespoon of oil. Once heated, sauté the garlic and onions until the onions start to sweat.

Add in the chicken thigh meat and brown on all sides. Then, throw in the shrimp paste and thoroughly mix it in the chicken. Follow this up with 1 teaspoon of freshly ground pepper.

Dump in the can of full-fat coconut milk, and add in all of the chopped Thai peppers. Mix it all up, and keep it simmering for another 10-15 minutes on low heat until all the coconut milk thickens up.

Remove from the heat, and serve.

Special Notes:

Add more chilis if you can handle it!


Post on social media and tag @jeanelleats! I get so happy when I see people making these recipes at home!

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