Filipino Chicken Pastel
A comforting, creamy Filipino Chicken Pastel that's easy to make and perfect for any occasion.
Servings: 4 servings
Calories: 490kcal
Ingredients
Main Ingredients
- 1 kilo chicken thighs or breast, cut bite-sized Thighs are juicier.
- 2 medium potatoes, peeled and chunked
- 1 medium carrot, sliced chunky-style Avoid thin rounds.
- 1 medium red bell pepper, chopped
- 1 small can mushrooms Button or sliced.
- 1 small red onion, diced
- 3 cloves garlic, crushed
- 1 cup evaporated milk or all-purpose cream Cream gives a dreamier texture.
- 2 tbsp butter For good flavor.
- 2 tbsp cooking oil
- 1 tbsp soy sauce Adds nice color.
- 1 tbsp fish sauce or salt To taste.
- 1/2 tsp black pepper
- 1 cube chicken bouillon Optional for extra flavor.
- 1/2 cup water
Instructions
Cooking Instructions
- Heat oil and butter in a big, deep pan.
- Add onions and sauté until sweet.
- Add garlic and stir quickly, being careful not to burn it.
- Add the chicken and brown the edges.
- Add soy sauce and fish sauce (or salt).
- Add potatoes and carrots; stir to coat.
- Pour in water, cover, and let simmer for 10-12 minutes until veggies are tender.
- Add bell peppers and mushrooms.
- Pour in evaporated milk or cream and add bouillon cube if using.
- Simmer until thick and rich.
- Taste and adjust seasoning; add more water for a runnier sauce, or simmer longer for thickness.
Notes
This dish is great for leftovers and can be made ahead of time. Use fresh ingredients for best results.