Chicken Pastel is a Filipino style chicken dish cooked in creamy sauce. It was only my second time to cook chicken pastel and I find this dish similar when you cook Chicken cook in Pineapple or Pininyahang manok.
Originally, a sausage is included in this particular dish but I omitted it and it's still delicious.
Chicken, 1 kilo, cut in medium size
Butter, 1 tbsp
Ginger, thumb size, grated
Fish sauce, 2 tbsp
Pandan leaf, optional
Fresh milk, 1 cup
Cheddar cheese, ½ cup, grated
Salt and ground pepper
Heat the pan and add the butter.
Saute the garlic, ginger and onion until aromatic.
Add the chicken and cook until lightly brown.
Add the fish sauce and cover, let it sit for a few minutes.
Add the bay leaves, peppercorns and pandan leaf if using.
Add the potato and carrot. Cook until the vegetables are tender and soft.
Add the fresh milk and sliced capsicum, let it boil and simmer for 10 minutes.
Add the sliced mushrooms and mix.
Put in the grated cheese and stir gently.
Season with salt and ground pepper according to taste.
Ingredients of this dish are easy to find and mostly common. You may also use chicken breast and a tablespoon of lemon juice instead of ginger. Enjoy these simple, easy and delicious home recipes.
I hope you try this recipe and let me know what you think.
Thank you for coming!
Have a wonderful day.