Ingredients with Measurements:
- 1 cup dried kadyos (pigeon peas)
- 1 lb chicken breast, cut into bite-sized pieces
- 1 cup ubad (heart of palm), sliced
- 2 cups coconut milk
- 1 onion, chopped
- 4 cloves garlic, minced
- 2 tbsp ginger, minced
- 2 tbsp shrimp paste (bagoong)
- 2 tbsp vegetable oil
- 2-3 red chili peppers, sliced (optional)
- Salt and pepper to taste
Special equipment needed:
- Large pot or Dutch oven
- Wooden spoon or spatula
Step-by-step instructions:
1. Rinse the dried kadyos and soak it in water for at least 2 hours or overnight.
2. In a large pot or Dutch oven, heat the vegetable oil over medium-high heat.
3. Add the onions, garlic, and ginger. Sauté until the onions are translucent.
4. Add the chicken and cook until browned on all sides.
5. Add the shrimp paste and stir well.
6. Add the soaked kadyos and ubad. Stir well.
7. Pour in the coconut milk and bring to a boil.
8. Reduce the heat to low and simmer for 30-40 minutes or until the kadyos is tender.
9. Add the sliced chili peppers (optional) and season with salt and pepper to taste.
10. Serve hot with steamed rice.
- Time:
Preparation time: 10 minutes
- Cooking time: 40-50 minutes
Temperature:
- Medium-high heat for sautéing
- Low heat for simmering
Serving size:
- 4-6 servings
Nutritional information:
- Calories per serving: 450
- Total fat: 28g
- Saturated fat: 20g
- Cholesterol: 50mg
- Sodium: 600mg
- Total carbohydrates: 35g
- Dietary fiber: 8g
- Sugars: 6g
- Protein: 22g
Substitutions for ingredients:
- Dried kadyos can be substituted with canned kadyos or other beans such as kidney beans or black beans.
- Chicken breast can be substituted with chicken thighs or pork.
- Ubad can be substituted with bamboo shoots or green beans.
- Shrimp paste can be substituted with fish sauce or soy sauce.
Variations:
- Add other vegetables such as eggplant, squash, or okra.
- Use different types of meat such as beef or shrimp.
- Adjust the spiciness level by adding more or less chili peppers.
Tips and tricks:
- Soaking the kadyos overnight will reduce the cooking time.
- Use fresh coconut milk for a creamier texture.
- Adjust the amount of shrimp paste according to your taste preference.
- Leftovers can be stored in the refrigerator for up to 3 days or in the freezer for up to 3 months.
Storage instructions:
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.
Reheating instructions:
- Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
- Serve in a large bowl with steamed rice on the side.
- Garnish with sliced chili peppers and chopped cilantro.
Pairings:
- Serve with a side of pickled vegetables or a fresh salad.
Suggested side dishes:
- Steamed rice
- Garlic fried rice
- Grilled vegetables
Troubleshooting advice:
- If the kadyos is still hard after simmering for 30-40 minutes, add more water or coconut milk and continue cooking until tender.
Food safety advice:
- Make sure to cook the chicken thoroughly to an internal temperature of 165°F to prevent foodborne illness.
Food history:
- Bicol Express is a popular Filipino dish that originated from the Bicol region in the Philippines. It is known for its spicy and creamy flavor.
Flavor profiles:
- Spicy, creamy, savory
Serving suggestions:
- Serve hot with steamed rice and a side of pickled vegetables or a fresh salad.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Philippine