{"id":122980,"date":"2025-03-09T22:12:56","date_gmt":"2025-03-09T22:12:56","guid":{"rendered":"https:\/\/peraltafinancing.com\/recipes\/category-a-b\/breakfast\/chicken-bicol-express\/"},"modified":"2025-03-09T22:12:56","modified_gmt":"2025-03-09T22:12:56","slug":"chicken-bicol-express","status":"publish","type":"post","link":"https:\/\/fivemor.com\/?p=122980","title":{"rendered":"Chicken Bicol Express"},"content":{"rendered":"


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\"\"I was at the grocery one day when I chanced upon some of Yummy magazine<\/strong>\u2019s little cookbooks on the magazine rack. They are roughly the size of a paperback but thinner. A mini cookbook really. But packed to the brim with delicious and doable recipes. They have several in varying themes and the one I found was entitled Pinoy Regional Favorites<\/strong><\/em>. It had been published a while back already, so these were probably the last remaining copies (in the store<\/em>). I couldn\u2019t resist. I grabbed two and stuck them in my cart.<\/p>\n

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I still remember the very first time I read the very first issue of Yummy magazine. I was a newlywed (more or less<\/em>). I already loved cooking and I already had this blog, but it was the first time I had a kitchen to call my own. I felt like Yummy just spoke to me. I am a simple, no-fuss girl with a big passion for food\u2026and the magazine, with its bright, contemporary design, youthful feel, easy but good dishes, fun but practical approach, and interesting features, was talking right at me. The start of a \u201cconversation\u201d that would last for more than a decade.<\/p>\n

The first time they asked me to do a feature I was beyond flattered. So thrilled to be asked by this shiny new food magazine that I already loved! Of course I said yes\u2026and the rest was history. From features to my very own column, Yummy saw me through my early-married life to each of my two children (with many wonderful moments in between<\/em>). I went through three Yummy editors, and several staffers, and not one I didn\u2019t love. Every single person on that team was a joy to work with.<\/p>\n

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When they went out of print a teeny piece of my heart broke. And mine wasn\u2019t the only one. I got many messages from readers all over lamenting the loss of a great print magazine\u2026some mentioning it was the only print magazine they would buy.<\/p>\n

But\u2026such is life. Things change and so do we. We move on, we move forward, but we are forever touched and changed by the experiences of our lives. As I am touched and changed from having worked with such a stellar publication, and with such amazing people. I suppose this is my little tribute to Yummy, and to them.<\/p>\n

This Chicken Bicol Express<\/strong> came out in my Yummy column in 2014. It was also a part of their Pinoy Regional Favorites cookbook. This dish was influenced by my love for Bicolano cuisine. It\u2019s got coconut milk and chilis like the original, but I use chicken instead of the usual pork. It is very easy to make and you can have it on your table in a little over half an hour.<\/p>\n

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Chicken Bicol Express<\/em><\/strong>
(from my September 2014 column in Yummy Magazine)<\/em><\/p>\n