Chicken Pastel Recipe

[Kurt]

Have this creamy chicken!

Ingredients:​

For the Chicken Marinade:​

• 1 kg (2.2 lbs) chicken, cut into pieces (thighs, drumsticks, or a mix)
• 1 tablespoon soy sauce
• 1 tablespoon calamansi juice or lemon juice
• 1 teaspoon garlic, minced
• 1 teaspoon salt
• 1/2 teaspoon black pepper

For the Stew:​

• 2 tablespoons cooking oil
• 1 medium onion, chopped
• 4 cloves garlic, minced
• 1 medium carrot, sliced or cubed
• 1 medium potato, peeled and cubed
• 1 cup green peas (fresh or frozen)
• 1 cup mushrooms, sliced
• 1/2 cup bell pepper, sliced (red or green)
• 1 cup chicken broth or water
• 1/2 cup milk or evaporated milk
• 1/2 cup all-purpose cream (optional, for extra creaminess)
• 2 tablespoons flour (for thickening)
• 2 tablespoons soy sauce
• 1 tablespoon oyster sauce (optional)
• 1 tablespoon tomato paste or ketchup (optional)
• Salt and pepper to taste
• 1 tablespoon cooking oil or butter for sautéing

Instructions:​

1. Marinate the Chicken:
   • In a large bowl, combine the chicken pieces with soy sauce, calamansi juice, minced garlic, salt, and pepper. Mix well and let it marinate for at least 30 minutes, or overnight in the refrigerator for better flavor.
2. Prepare the Stew:
   • Heat cooking oil in a large skillet or pot over medium heat.
   • Sauté the onions until translucent, then add the garlic and cook until fragrant.
3. Brown the Chicken:
   • Add the marinated chicken pieces to the pot. Cook until the chicken is browned on all sides.
4. Add Vegetables:
   • Add the carrots and potatoes to the pot and cook for a few minutes.
   • Stir in the bell peppers and mushrooms.
5. Create the Sauce:
   • Sprinkle the flour over the chicken and vegetables. Stir well to coat everything and cook for a couple of minutes.
   • Pour in the chicken broth or water, and stir to combine. Bring to a simmer.
6. Simmer:
   • Reduce heat and let the mixture simmer until the chicken is cooked through and the vegetables are tender, about 20-30 minutes.
7. Add Creaminess:
   • Stir in the milk (or evaporated milk) and all-purpose cream (if using). Continue to cook for another 5-10 minutes until the sauce thickens to your desired consistency.
8. Season:
   • Add soy sauce, oyster sauce (if using), and tomato paste or ketchup (if using) for additional flavor. Adjust seasoning with salt and pepper as needed.
9. Final Touches:
   • Add the green peas and cook for a few more minutes until heated through.
10. Serve:
    • Serve hot with steamed rice or bread. Enjoy your Chicken Pastel!

Feel free to adjust the vegetables and seasoning according to your taste. Some variations include adding a touch of bay leaf or a splash of white wine for extra depth of flavor. Enjoy your cooking!

 

[EvanSeeker]

Your Chicken Pastel recipe looks so comforting and delicious! I love the creamy texture and hearty flavors. Can’t wait to try it out—thanks for sharing!

 

[Daemon09]

I do love creamy dishes. This one is my go-to creamy recipe!

 

[mamberx]

This sounds delicious! I love chicken pastel, and this recipe looks like a classic one.

 

[Ui Ui]

This Chicken Pastel sounds super tasty—love the creamy twist with the veggies and chicken! Thanks for sharing the recipe, it’s gonna be a hit for sure!

 

[Horton]

Chicken pastel is such a comforting and hearty dish! The creamy filling must be so rich and flavorful!