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Easy Chicken Pastel Recipe
Chicken Pastel is a traditional savory casserole dish originating in the Philippines.
Chicken Pastel or Pastel de Pollo in Spanish, is the Filipino version of the Chicken Pot Pie or empanada without the pie crust.
The chicken in the pastel recipe may be replaced with any kind of meat, including pork or duck.
There are many variations of the dish depending on the region. Filipino families even often have their own interpretations. In nearly every version of the dish, the main ingredients are diced chicken meat and sausages. Chorizo sausages are commonly used, but hot dogs or vienna sausages could be substituted for real sausage.
Filipinos often eat this dish with rice. Many Filipino foods have Spanish or Mexican roots but the influx of Chinese settlers inspired the use of rice in Filipino cooking. That is why a lot of the European foods that were introduced to the Philippines were adapted to the traditional rice and viand mixes.
Filipino Cookbooks:
Recipe for Chicken Pastel:
Easy Chicken Pastel Recipe
Course: MainCuisine: FilipinoDifficulty: Easy4
servings30
minutes50
minutes607
kcal1
hour20
minutesChicken Pastel is a traditional savory casserole dish originating in the Philippines. Chicken Pastel or Pastel de Pollo in Spanish, is the Filipino version of the Chicken Pot Pie or empanada without the pie crust.
Ingredients
2 lbs chicken breast cut into cubes
1 piece Knorr Chicken Cube
1 piece Chorizo de Bilbao sliced
4 pieces hotdogs sliced
1 piece potato cubed
1 piece carrot sliced
1 piece red bell pepper sliced
1 piece green bell pepper sliced
3/4 cup button mushroom sliced
15 ounces all-purpose cream
1/4 cup soy sauce
1 piece lime
1 piece onion chopped
4 cloves garlic minced
3/4 cup water
Salt and ground black pepper to taste
Directions
- Combine chicken, soy sauce, and lime in a large bowl. Mix well. Marinate chicken for at least 30 minutes.
- Heat oil in a cooking pot. Saute onion and garlic.
- Once the onion softens, add the chorizo. Saute for 1 minute.
- Put chicken into the pot. Saute until the color turns light brown.
- Add water. Let boil.
- Add Knorr Chicken Cube. Stir. Cover and continue to cook for 20 minutes.
- Put the sliced hotdogs into the pot. Cook in medium heat until the liquid reduces to half.
- Add potato and carrot. Pour-in all-purpose cream. Cover and cook for 8 minutes.
- Stir-in the mushroom and bell peppers. Stir. Cook for 3 minutes.
- Season with ground black pepper and salt.
- Transfer to a serving plate. Serve with warm rice. Share and enjoy!
Nutrition Facts
4 servings per container
Serving Size1063g
Calories6070
- Amount Per Serving% Daily Value *
- Total Fat
29g
45%
- Saturated Fat 4g 20%
- Cholesterol 215mg 72%
- Sodium 1966mg 82%
- Amount Per Serving% Daily Value *
- Potassium 1440mg 42%
- Total Carbohydrate
25g
9%
- Dietary Fiber 4g 16%
- Sugars 8g
- Protein 60g 120%
- Vitamin A 51%
- Vitamin C 146%
- Calcium 30%
- Iron 38%
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Other CHICKEN recipes may be found HERE.
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