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 beef steak but also other meat variations, such as crispy chicken livers a la bistek and pork bistek 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 a 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!
Ingredient notes
- Chicken– use bone-in cut up into serving portions for the best results. You can swap with boneless chicken thigh meat for quicker cooking time.
- Lemon– adds a tangy taste. You can also use calamansi juice.
- Soy sauce– brings a salty, umami flavor.
- Onions and garlic– saute the meat in these aromatics and garnish with additional onion rings when ready to serve for presentation.
- Peppercorns– add a slight kick of spice
- Oil– for sauteing and browning. Use a neutral-tasting oil such as canola, avocado, or safflower.
- Salt– enhances taste
- Water– use more or less depending on how dry or saucy you prefer
- Liver spread– helps thicken the sauce and adds savory flavor.
Chicken bistek cooking steps
- Combine chicken, onions, garlic, peppercorns, lemon juice, and soy sauce in a bowl. Stir to coat meat and marinate in the refrigerator for about 1 hour. Drain the chicken well, and squeeze any excess liquid to help the meat brown properly. Reserve marinade and aromatics.
- Cook the chicken in hot oil, along with the reserved onions and garlic from the marinade, until the meat is lightly browned and the aromatics are softened.
- Add the reserved marinade and water and bring to a boil, skimming scum that floats on top. Lower heat, cover, and simmer for about 20 to 30 minutes or until the chicken is cooked and the sauce is reduced.
- Stir in the liver spread and cook for 3 to 5 minutes or until the sauce thickens. If omitting the liver spread, simmer the sauce longer to reduce it to the desired consistency. Adjust taste with salt as needed.
Storage instructions
- Allow to cool completely and transfer to an airtight container. Refrigerate for up to 3 days or freeze for up to 3 months.
- Reheat in a saucepan over medium heat to 165 F. Or microwave at 2 to 3-minute intervals, stirring well between intervals to evenly distribute heat.
