Chicken Binagoongan (Filipino Chicken in Shrimp Paste)
This Chicken Binagoongan recipe brings bold Filipino flavors with shrimp paste, vinegar, and tender chicken. A savory-sweet classic made lighter.
Equipment
- large skillet or deep pan
- knife and 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 coconut 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 minute.
- 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 coconut 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.