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Chicken Bistek

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 inBistek 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 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
  • 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.

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