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!
Photo by kawalingpinoy.com
Ingredients for Chicken a la Bistek
Bone-in chicken cut into serving portions-swap with boneless chicken thigh meat if desired
Lemon or calamansi juice
Soy sauce
Onions, garlic, and peppercorns-saute the meat in these aromatics and garnish with additional onion rings when ready to serve for presentation
Liver spread-helps thicken the sauce and adds flavor
Photo by kawalingpinoy.com
Tips on How to Make Chicken Bistek
Cut the chicken in uniform sizes to ensure even cooking.
Do not marinate for too long as the acids in the lemon or calamansi will denature the protein fibers and turn the meat mushy. Thirty minutes to an hour should be enough to boost flavor.
Drain the chicken well and squeeze off any excess liquid so it will brown properly. Reserve the marinade and the aromatics.
The liver spread thickens the sauce and adds flavor. If you prefer to skip, simmer the sauce longer to reduce.
Give this chicken cooked a la bistek a try and make sure to have plenty of rice ready. Hearty and full-on flavor, it's sure to be a family favorite. Enjoy!
Chicken Bistek Recipe
Chicken a la Bistek with tangy and savory flavors you'll love with steamed rice. It's easy to make, budget-friendly and sure to be a family favorite.
Prep Time: 10 mins Cook Time: 50 mins Marinating: 1 hr Total Time: 2 hrs
Course: Main Entree Cuisine: Filipino
Servings: 6 Servings
Calories: 478kcal
Author: Lalaine Manalo
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.
Nutrition Information
Calories: 478kcal | Carbohydrates: 4g | Protein: 33g | Fat: 36g | Saturated Fat: 9g | Cholesterol: 197mg | Sodium: 734mg | Potassium: 469mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1514IU | Vitamin C: 6mg | Calcium: 25mg | Iron: 2mg
Source: https://www.kawalingpinoy.com/chicken-bistek/
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