Creamy Chicken Pastel Recipe

If you are looking for a sign to put a stop on your long streak of everyday fried dish for meal time, well this is it! Put that frying pan down and don’t even dare to pour that oil with the intention to fry something. We don’t have anything against fried goodies, okay? We do love some fried yummies from time to time, but if you are like us who enjoy a saucy meal, then, boy, do we have a filling viand for you!

For today’s recipe, you might want to go for Chicken Pastel! Chicken Pastel or Pastel de Pollo is a delicious Spanish-influenced chicken and vegetable dish that has a thick and creamy sauce. In history, Philippines was under the Spanish colonization for more than 300 years, so it is no surprise that this one is well-known in the Philippines.

This classic Pinoy dish has that tender and at the same time veggie-crunch texture to it, alongside its smooth and velvety feel of a sauce. Overall, this one will have you putting its sauce on top of that hot steamed white rice we are pretty sure you are going to pair it with.

And so, if you want your rice to have more flavor and your whole meal to have more pazzazz, Chicken Pastel is the way to go! It has everything you are looking for — meat, veggies, and oh-so-rich sauce! Its sauce could already even stand on its own when paired with rice, but we do know Filipinos love eating heavy, so just ready the ingredients and everything you are going to need in making this delicious and creamy Chicken Pastel.

What’s that? You have no clue how to make it and what you are going to use? Well, worry no more, because here’s our Chicken Pastel recipe ready for you!

Ingredients:
 1 kg chicken
 2 potatoes, sliced
 1 carrot, sliced
 1 red bellpepper, sliced
 1 garlic, chopped
 2 onions, chopped
 425 g mushrooms
 370 ml evaporated milk
 260 g sausages, sliced
 80 g cheese, sliced
 250 ml all purpose cream
 3 tsp butter
 12 pieces of quail eggs
 ½ tsp ground pepper
 ½ tsp salt
 1 cup of water
 3 laurel leaves
 2 tbsp cooking oil
 1 green bellpepper, sliced

1

On a medium heat pan, saute' garlic, onions and chicken. Add the Laurel leaves, butter, ground pepper, and salt.

2

Add water to the mix and let it simmer for a few minutes. Add the carrots and potatoes and stir everything.

3

Add the mushrooms, sausages and evaporated milk and let it simmer again for a few minutes or until the chicken is tender.

4

Add the cheese, green and red bell peppers, Followed by the all purpose cream and mix everything.

5

Finally, add the quail eggs and let it simmer until the chicken is cooked.

6

Serve hot in a bowl and enjoy!

Ingredients

Ingredients:
 1 kg chicken
 2 potatoes, sliced
 1 carrot, sliced
 1 red bellpepper, sliced
 1 garlic, chopped
 2 onions, chopped
 425 g mushrooms
 370 ml evaporated milk
 260 g sausages, sliced
 80 g cheese, sliced
 250 ml all purpose cream
 3 tsp butter
 12 pieces of quail eggs
 ½ tsp ground pepper
 ½ tsp salt
 1 cup of water
 3 laurel leaves
 2 tbsp cooking oil
 1 green bellpepper, sliced

Directions

1

On a medium heat pan, saute' garlic, onions and chicken. Add the Laurel leaves, butter, ground pepper, and salt.

2

Add water to the mix and let it simmer for a few minutes. Add the carrots and potatoes and stir everything.

3

Add the mushrooms, sausages and evaporated milk and let it simmer again for a few minutes or until the chicken is tender.

4

Add the cheese, green and red bell peppers, Followed by the all purpose cream and mix everything.

5

Finally, add the quail eggs and let it simmer until the chicken is cooked.

6

Serve hot in a bowl and enjoy!

How to cook Chicken Pastel?

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