Chicken Pastel

4.89 from 9 votes

Try this creamy and delectable Chicken Pastel recipe. Made with chicken,sausages, and vegetables smothered in a rich savory white sauce. Perfectly delicious with bread or steamed rice.

Prep Time15

Cook Time45

Course: Main Course

Cuisine: Filipino

Keyword: all-purpose cream, baby potatoes, carrots, chicken, chorizo de bilbao, filipino sweet sausage, shiitake mushrooms

Servings:

Calories: 460kcal

Author: Bebs

Ingredients

2 tablespoons oil
1 large potato cut batonnet
1 medium carrot cut batonnet
1 piece chorizo de Bilbao sliced diagonally
3-4 pieces chicken hotdogs or 1 can Vienna sausage cut into half-inch rounds
1 small can whole Champignon mushrooms drained then cut into halves if too big
2 tablespoons butter
1 medium onion finely chopped
3 cloves garlic minced
2 pounds chicken leg quarters cut into serving pieces
2 tablespoons fish sauce or 1 teaspoon sea salt
¼ teaspoon ground pepper
1 cup water
1 small green bell peppers cut into cubes
1 small red bell pepper cut into cubes
1 can evaporated milk 150ml
1 pack all-purpose cream 250 ml
1 teaspoon soy sauce
Salt and pepper to taste

US Customary - Metric

Instructions

In a wide pan, heat oil over medium heat. Fry the potato and carrot cubes until the sides are golden brown. Remove them from the pan and set them aside.
2 tablespoons oil, 1 medium carrot, 1 large potato
Next, fry the Chorizo de Bilbao, hotdogs, and mushrooms. Remove the hotdogs and mushrooms from the pan as they become just lightly browned and set them aside.
1 piece chorizo de Bilbao, 3-4 pieces chicken hotdogs or 1 can Vienna sausage, 1 small can whole Champignon mushrooms
Add the butter to the pan. Once melted add the onions and cook until lightly caramelized, about 3 minutes. Then add garlic cook for a minute.
2 tablespoons butter, 1 medium onion, 3 cloves garlic
Add the chicken pieces and stir in fish sauce and ground pepper. Cook, stirring from time to time until the chicken turns opaque, about 5 minutes. This will let the chicken absorb the seasoning.
2 pounds chicken leg quarters, 2 tablespoons fish sauce, ¼ teaspoon ground pepper
Juices will come out from the chicken after this time but you may add 1 cup of water if it is too dry. Then cover the pan and cook for 15 minutes stirring from time to time.
1 cup water
Add back the potatoes, carrots, mushrooms, hotdogs, and bell peppers. Stir to distribute. Lower heat and add the evaporated milk. Simmer for 5-7 minutes or until vegetables are cooked through.
1 small green bell peppers, 1 small red bell pepper, 1 can evaporated milk
Add soy sauce and all-purpose cream. Stir to combine. Cook for another 5 minutes or until the sauce becomes creamy and thick.
1 pack all-purpose cream, 1 teaspoon soy sauce
Add salt and pepper to taste, if needed.
Salt and pepper
Serve while hot and enjoy!

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