Chicken Bistek Recipe

Chicken Bistek is just as tasty as the beef version, but quicker to make and more budget-friendly. Moist, flavorful and smothered in a tangy and savory sauce, it’s delicious with steamed rice. An adaptation of the Spanish encebollado, the Filipino bistek is a dish made of sliced beef braised in a mixture of calamansi juice, soy sauce, garlic, and onions. In recent years, however, the term “bistek” has evolved to include not only beefsteak, but also other meat such as pork chops, chicken, and fish cooked in the signature marinade. This chicken version has the same tangy and savory taste we love in Bistek Tagalog but is quicker to make and more budget-friendly. Both are similar in ingredients and procedure other than the generous dollop of liver spread I stirred in at the end of cooking to thicken the sauce. It’s a simple addition that kicks up the flavor!

Ingredients

3 pounds chicken, legs, thighs or whole cut up into serving parts
1 onion, peeled and sliced
4 cloves garlic, peeled and minced
1/2 teaspoon peppercorns, cracked
1/4 cup lemon or calamansi juice
1/4 cup soy sauce
1 tablespoon canola oil
1 cup water
2 tablespoons liver spread salt to taste


Instructions

Rinse chicken and drain well. In a bowl, combine chicken, onions, garlic, peppercorns, lemon juice, and soy sauce. Massage the marinade into the meat and marinate in the refrigerator for about 1 hour. Drain chicken and squeeze excess liquid. Reserve marinade and aromatics. In a wide skillet over medium heat, heat oil. Add chicken and reserved onions and garlic from the marinade. Cook, stirring regularly until chicken is lightly browned. Add reserved marinade and water and bring to a boil. Lower heat, cover, and continue to cook for about 20 to 30 minutes or until chicken is cooked through and sauce is reduced. Add liver spread and stir to dissolve. Cook for about 3 to 5 minutes or until sauce is thickened. Season with salt to taste. Garnish with sliced onion rings, if desired. Serve hot.