Chicken Pastel
Chicken Pastel
Contents
Chicken Pastel, also known as Pastel de Pollo, is a creamy Filipino stew made with chicken, sausages, vegetables, and a rich sauce. Adapted from Spanish cuisine, this dish is a comforting family favorite often served during special occasions or holidays. It can be served as a stew or baked with a flaky pie crust.
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes
Servings: 6
Ingredients
- 1 kg chicken (cut into serving pieces)
- 3 tbsp vegetable oil
- 6 cloves garlic, minced
- 1 medium onion, chopped
- 2 medium potatoes, cubed
- 1 medium carrot, sliced
- 1 red bell pepper, cut into strips
- 1 green bell pepper, cut into strips
- 1 cup peas (fresh or frozen)
- 1 cup mushrooms (fresh or canned)
- 3 pieces chorizo or Vienna sausages, sliced
- 2 cups chicken broth
- 1 cup all-purpose cream or evaporated milk
- 1 chicken bouillon cube
- Salt and pepper to taste
Instructions
- Marinate the Chicken: Season the chicken pieces with salt and pepper. Set aside.
- Sauté Aromatics: Heat oil in a pan over medium heat. Sauté garlic and onion until fragrant.
- Cook Chicken: Add the chicken pieces and cook until lightly browned.
- Add Vegetables: Stir in potatoes, carrots, bell peppers, mushrooms, and peas. Cook for 5 minutes.
- Simmer: Pour in chicken broth and add the bouillon cube. Stir well, cover, and simmer for 20 minutes or until the chicken is tender.
- Add Cream: Stir in all-purpose cream or evaporated milk. Simmer for another 5 minutes.
- Add Sausages: Mix in the sliced chorizo or Vienna sausages. Adjust seasoning with salt and pepper.
- Serve: Transfer to a serving dish and pair with steamed rice.
Tips and Notes
- For a richer flavor, marinate the chicken in soy sauce and calamansi juice for 30 minutes before cooking.
- You can substitute chorizo with hotdogs or Chinese sausage.
- To make it a pie, transfer the mixture to a baking dish, top with puff pastry, and bake at 200°C for 20 minutes or until golden brown.
Comparison Table: Chicken Pastel Variations
| Variation | Key Ingredients | Serving Style | Cooking Time |
|---|---|---|---|
| Stew Style | Chicken, vegetables, cream | Served with rice | 1 hour |
| Pie Style | Chicken, vegetables, puff pastry | Baked in a pastry crust | 1 hour 20 mins |
| Sour Cream Version | Chicken, Chinese sausage, sour cream | Creamy stew | 1 hour |
FAQ
Can I use pork instead of chicken?
Yes, pork can be used to make Pork Pastel. Adjust the cooking time as pork may take longer to tenderize.
What can I use instead of chorizo?
You can use hotdogs, Vienna sausages, or even diced ham as a substitute.
How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a pan or microwave before serving.
Can I make this dish ahead of time?
Yes, you can prepare the stew a day in advance and reheat it before serving. If making a pie, assemble and bake it just before serving.
What pairs well with Chicken Pastel?
Serve it with steamed rice or a side of fresh salad for a complete meal.
Related guides
- Arroz Caldo
- Filipino-Style Buttered Chicken
- The Complete Guide to Filipino Chicken Adobo
- Chicken Afritada: A Complete Guide to the Classic Filipino Tomato Stew
- Filipino Chicken Curry: A Creamy, Mild Coconut-Based Stew