Those who enjoy a dish that’s equal parts succulent, sweet, and spicy are sure to find a favorite in bicol express. The timeless combination of coconut milk, sharp chili peppers, and umami shrimp paste brings warmth and comfort to every bite. And who can forget about the mouthwatering, scrumptious pieces of chunky pork belly? Put these all together and you have a dish that’s beloved, not just by those in its native region, but all across the country! Bicol Express makes for the perfect meal to pair with heaping spoonfuls of rice, which will soak up that creamy, nutty sauce.
A wonderfully simple but satisfying balance of sweet and spicy awaits you in any Bicol Express recipe. This dish is one of many Bicolanos favorites that utilize the rich and tasty coconut milk. Gata is a Filipino favorite, we all know that much — but Bicol Express is one of, if not the best recipe wherein coconut milk is the star of the show. Hearty and filling, serve this at any dining table and the people you’re eating with won’t be able to get enough!
Sure, Bicol Express on its own is already insanely delicious. But have you ever wondered what you can do to give it that extra oomph? We’re not just talking about adding more chili peppers for more spice — though you can totally do that, if that’s your preference. Instead, we’re referring to changing out the classic Bicol Express’s main protein! Rather than your usual pork belly, why not give your Bicol Express a twist with some yummy chicken gizzards?
What are Chicken Gizzards?
To more adventurous foodies, the concept of chicken gizzards shouldn’t come as too much of a surprise. But some of you might be scratching your head right now, wondering what exactly chicken gizzards are. Well, wonder no further! Chicken gizzards refer to organs inside a chicken’s stomach that help in its digesting food. Alongside chicken heart, livers, and kidneys, gizzards are some of the most common chicken organs you can find in street markets around the country and Southeast Asia. In the US’s Southern states, gizzards are more often than not fried and served alongside a piping hot sauce.
Some also opt to put a spin on classic Filipino recipes, using this meat instead of the regular cut! Chicken liver and gizzard adobo, or adobong atay, is a common dish that satisfies the stomach without breaking the bank. There’s a unique mouthfeel to chicken liver and gizzard that you can’t find in your usual portions — making it an even more memorable eating experience!
Like other common chicken cuts, chicken gizzards is popular for its rich taste. Some even liken it to that of chicken thighs or wings. A muscle that chickens use to digest food, gizzards are understandably a little chewier than other parts of the popular protein. However, given enough time cooking and marinating, your gizzards will end up being as juicy and tender as pork belly — perfect to enjoy in your Bicol Express!
Now that you know all about chicken gizzard, it’s time to get cooking! Try this timeless recipe with this tender meat, and you might even end up with a new favorite!
How to Make Chicken Gizzard Bicol Express
The first step in making this Chicken Gizzard Bicol Express is, understandably, softening your chicken gizzard. Do this by boiling your pound of meat in water until it becomes tender. Once it’s as succulent as you prefer it, you can then set it aside. Start heating oil in a pan; here, sauté your garlic until it starts to brown, then add in your onion. Cook your garlic and onion together until the pieces of the latter soften.
Take the gizzard pieces you boiled and add them to the mix, sautéing for about two minutes. Then, add your shrimp paste or bagoong, as well as your piping hot chili peppers. Stir what you have of your Bicol Express so far, before pouring 2 cups of water in a pan. Bring your dish to a boil, and let that fragrance excite you for the tasty dish to come!
To add more flavor to your Bicol Express, add 40 grams of Knorr Ginataang Gulay Mix! Stir your dish until you’ve blended it well enough, then cover the pan. Bring your heat down low, and cook for 8 to 10 minutes. Your winged beans, or sigarilyas, go in next; cook and stir for 5 minutes longer. After seasoning your dish with some ground black pepper, transfer your Bicol Express to a serving bowl.
With a heaping bowl of white rice, you’re ready to enjoy your Chicken Gizzard Bicol Express! Dig in with your loved ones — and be sure to have water next to you, to take care of that spice!
Like this recipe? Let us know what you think of this Chicken Gizzard Bicol Express, and let us know where else you use this rich and chewy chicken portion!
Chicken Gizzard Bicol Express
Ingredients
- 1 lb. chicken gizzard
- 40 g Knorr Ginataang Gulay Mix
- 3 cups winged bean sigarilyas, sliced
- 3 Thai chili pepper chopped
- 1 onion diced
- 3 cloves garlic crushed
- 1 tablespoon shrimp paste bagoong alamang
- Ground black pepper to taste
- 2 cups water
- 3 tablespoons cooking oil
Instructions
- Boil the chicken gizzard until tender. Set aside.
- Heat oil in a pan. Sauté the garlic until it starts to brown. Add onion. Cook until it softens.
- Put the boiled gizzards into the pan and sauté for 2 minutes.
- Add shrimp paste and chili pepper. Stir.
- Pour the water into the pan. Let it boil.
- Add Knorr Ginataang Gulay Mix. Stir until well blended. Cover the pan and reduce the heat to low setting. Cook for 8 to 10 minutes.
- Add winged beans. Stir and cook for 5 minutes.
- Season with ground black pepper.
- Transfer to a serving plate. Serve hot.
- Share and enjoy!
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