binagoongang Binagoongang Manok or Chicken Sautéed in Shrimp Paste is a specialty from the Philippine province of Pampanga.  It was originally made with small cubes of pork and called Binagoongang Baboy but the simple recipe has been adapted to include chicken or even just veggies.

I think it’s a great way to use up that jar of Bagoong or shimp paste that usually ends up shoved in the back of my refrigerator.  I usually only use bagoong when having  Kare Kare. So many times the bagoong gets too old and dehydrated.  Recently I learned how to make Binagoongang Manok and it takes care of the open jar of bagoong sitting in the back of my fridge.

When I make Binagoongang Manok I use cubes of chicken, onions, garlic, tomatoes, and string beans.  And I add fresh spicy chili peppers like jalapenos.  You can also add cubes of eggplant if you like.

I love this simple dish because the bagoong gives it a sweet and salty taste and the jalapenos give it that pop of spicy heat.  It’s the perfect comfort food and a perfect example of good old Filipino home cooking!  Served over hot steamed white rice, it’s delish!

If you’re wondering where you can buy shrimp paste it’s available at any Asian market.  It’s sold in a jar, buy the one that’s already been sauteed like the Kamayan brand or something similar.

Here’s my recipe!  I hope you like it!

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Chicken Sauteed in Shrimp Paste - Binagoongang Manok
Print Recipe
Sweet, salty, and just a bit spicy. These tender cubes of chicken sauteed in shrimp paste is a perfect example of Filipino home cooking.
Chicken Sauteed in Shrimp Paste - Binagoongang Manok
Print Recipe
Sweet, salty, and just a bit spicy. These tender cubes of chicken sauteed in shrimp paste is a perfect example of Filipino home cooking.
Ingredients
Servings:
Instructions
  1. Heat oil and fry chicken cubes until they are cooked and are turning brown
  2. Add Onions and Garlic and cook until onions start to turn translucent
  3. Add Tomato cubes and saute another 5 minutes
  4. Add string beans and saute until beans begin to soften
  5. Add the Bagoong, vinegar, and water and bring to a boil
  6. Reduce heat and cover, simmer for about 10 minutes or until beans are completely cooked
  7. Remove lid, turn up heat to medium and fry until most of the liquid has evaporated, be sure to keep stirring so the meat doesn't burn.
  8. Remove from heat and serve over steamed white rice.
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