A comforting Filipino dish with chicken simmered in shrimp paste, vinegar, and a touch of sweetness.
Shrimp paste has always been a familiar flavor from my childhood. Growing up, we often bought it from the sari-sari store, small carinderias, or from maglalako—street vendors who would walk around the neighborhood selling their goods. Sometimes, the bagoong alamang even had bits of pork mixed in, adding an extra layer of richness that made it special. It’s a taste that reminds me of home and simpler times, and it’s something I’ve always enjoyed eating with plain rice.
This was my first time making Chicken Binagoongan, and I was curious how it would turn out using shrimp paste with chicken instead of the usual pork. A neighbor recently gave me some bagoong alamang (shrimp paste), and since I had chicken on hand, I thought it was the perfect opportunity to try something a little different.
Using shrimp paste with chicken gave the dish a rich, savory depth without being too heavy. The combination of the salty, umami flavors from the bagoong and the tender, juicy chicken made for a hearty meal that felt both familiar and new. It’s the kind of dish I can see myself making again and again when I want something satisfying but not complicated.
What is Chicken Binagoongan?
Chicken Binagoongan is a Filipino dish where chicken (typically pork) is cooked in shrimp paste (bagoong alamang) with vinegar and sugar. The rich, umami flavor of the shrimp paste combines with the tangy vinegar and sweet sugar to create a dish that’s both savory and slightly sweet. While pork is commonly used, chicken offers a lighter, equally delicious alternative. It’s a perfect dish for those wanting to explore Filipino flavors and dishes.
Reasons to Try This
Rich & Flavorful: Chicken Binagoongan is packed with savory umami flavors from shrimp paste, combined with the sweetness of brown sugar and the tanginess of vinegar.
Quick & Easy: With just a few simple ingredients and straightforward steps, Chicken Binagoongan is a great weeknight dinner option that delivers maximum flavor with minimal effort.
Ingredient Highlights
Chicken Wings – Juicy and tender, these soak up the sauce really well and make the dish hearty and satisfying.
Shrimp Paste (Bagoong Alamang) – Adds a salty, umami flavor that gives the dish its bold, distinctive taste.
Brown Sugar – Provides just the right touch of sweetness to balance the saltiness and vinegar.
Vinegar – Brings a tangy kick that cuts through the richness and ties all the flavors together.
Tomatoes – Help create a savory base with a hint of natural sweetness.
Garlic & Onion – A classic combo that adds depth and fills the kitchen with amazing aroma.
Green Chilies (Siling Haba) – Add a mild heat that warms up the dish without overpowering it.
Chicken Binagoongan (Filipino Chicken in Shrimp Paste)
Equipment
- Large skillet or deep pan
- Knife & chopping board
- Spoon or spatula
Ingredients
- 500g chicken wings
- 1 medium onion chopped
- 4 cloves garlic minced
- 2 medium tomatoes chopped
- 1-2 tbsp shrimp paste (bagoong alamang)
- 1 tbsp brown sugar
- 2 long green Chilies (siling haba) sliced or whole
- ½ cup water
Instructions
- Sauté Aromatics: Heat 1 tbsp cooking oil over medium heat. Add 4 cloves of minced garlic and 1 medium chopped onion. Sauté until fragrant and soft.
- Cook Tomatoes: Stir in 2 chopped tomatoes. Cook for 3-5 minutes until they soften and release their juices.
- Brown the Chicken: Add 500g chicken wings and cook until browned on all sides for 5-7 minutes.
- Incorporate Shrimp Paste: Add 1-2 tbsp shrimp paste (bagoong alamang) and stir for 2-3 minutes, allowing the flavors to meld.
- Add Vinegar and Sugar: Pour in 2 tbsp vinegar (do not stir immediately). Let it boil for 1 minute to reduce acidity. Stir in 1 tbsp brown sugar.
- Simmer: Add ½ cup water. Stir and bring the mixture to a simmer. Cover and cook for 20-25 minutes until chicken is tender and cooked through.
- Add Chilies: Stir in 2 long green chilies (siling haba). Simmer for 2-3 more minutes for a mild heat.
- Serve: Enjoy your Chicken Binagoongan hot! Best served with steamed rice.
Notes & Tips
- Adjusting the Sweetness: The sugar helps balance the saltiness of the shrimp paste. Feel free to add more or less, depending on your taste.
- Make Ahead: Chicken Binagoongan tastes even better the next day! The flavors continue to develop, making it a great make-ahead dish.
- Spice Level: For a spicier version, slice the long green chilies or use more than two.
- Add Eggplant: For a more traditional twist, you can add eggplant to the dish. Simply slice the eggplant into rounds or strips and sauté it with the onions and garlic for extra texture and flavor.
Storage & Reheating
Storage: Store any leftovers in an airtight container in the fridge for up to 3 days.
Reheating: Reheat the dish on the stove over medium heat, adding a splash of water if the sauce has thickened too much.
FAQs
- Can I use chicken breast instead of wings? While chicken wings are great for this recipe, you can also use other chicken cuts, like thighs, drumsticks, or even chicken breast. Chicken wings add a richer flavor and juicier texture, but if using chicken breast, cook it for a slightly shorter time to avoid overcooking and drying it out. Chicken thighs and drumsticks are also excellent choices, as they have more fat and provide a tender and flavorful result.
- Can I freeze Chicken Binagoongan? Yes! This dish freezes well. Let it cool completely before transferring it to an airtight container. It can be frozen for up to 1 month. Reheat thoroughly before serving.
Estimated Nutrition
Calories: 250 kcal
Protein: 20g
Fat: 17g
Carbs: 8g
Fiber: 2g
Sugars: 5g
Tried this recipe? Leave a comment below and let me know how it turned out! I’d love to hear your thoughts.
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