This recipe of Chicken Binagoongan has everything. Rich, sweet and salty and is packed with amazing depth of flavors. It’s extra saucy too! You will definitely need more than a cup of rice with this.
Prep Time10 minutesmins
Cook Time20 minutesmins
Servings: 4servings
Author: Mella
Ingredients
cooking oil
5clovesgarlicfinely chopped
1medium-sizedonionchopped
900grams/ 2 poundschickencut into pieces, bone-in
2largetomatoessliced
5tablespoonsbagoong-alamangguisado, i used Barrio Fiesta
In a pot with warm oil, saute garlic and onion until translucent and fragrant. Add chicken pieces. Stir and cook until juices have come out and is no longer pink.
Add sliced tomatoes. Cover with lid and let it cook until soft and wilted.
Pour bagoong-alamang guisado (sauted shrimp paste) and fish sauce. Stir until meat is well-coated with the bagoong. Simmer for 2 to 3 minutes until fragrant.
Add water and green chilies. Cover with lid and cook for 20 to 25 minutes until chicken is thoroughly cooked.
Meanwhile in a separate pan with hot oil, fry the sliced eggplants until soft and slightly brown.
Transfer chicken in a serving bowl. Top with fried eggplant and serve with warm rice. Enjoy!
Video
Notes
Use lots of garlic but be careful not to burn them while cooking. Binagoongan is so much better with lots of it. I use five big cloves in this recipe but feel free to add more.
Saute the chicken with the aromatics and let its juices and fat come out naturally. Don’t add any seasoning or water yet. What you will see and smell right after is a pure and natural chicken flavor.
If you are going to use the salted bagoong-alamang, also known as pink raw alamang, add some sugar to bring balance the saltiness. For maximum flavor, add more onions and garlic.