A cross between two Filipino dishes both me and my husband love, The Binagoongan and Bicol Express that was such a hit, my husband kept raving about it for days and convinced me to make it a signature dish!  Both dishes  are usually made with pork but I opted for chicken to make it “healthier”.  There are four things you should not forgo in making this dish to make the dish stand out:

  1. Slightly burn the eggplants
  2. Brown the chicken thighs
  3. Do not forget the chicken chicharon (cracklings)
  4. Never substitute the coconut cream for milk

Serves 4.


  • 4 large chicken thighs cut into desired portions
  • fried or broiled Chinese eggplants
  • green beans
  • half a can of coconut cream
  • 2-3 teaspoons shrimp paste
  • 1 thumb ginger
  • half an onion
  • 2-4 cloves garlic (depending on the size)
  • chicken chicharon (cracklings) for topping
  • salt and pepper to taste.


  1. Sautee onion, ginger and garlic until fragrant and limp.
  2. Add the chicken skin side down and make sure to brown it.
  3. Add shrimp paste and coat chicken pieces.
  4. Add coconut cream and lower heat until chicken pieces are cooked (at least 20 minutes).
  5. Add green beans and cook for 5-10 minutes.
  6. Serve with broiled/fried eggplants with piping hot rice and top with chicken cracklings.