Chicken Pastel Filipino Recipe!!!
Course
Chicken
,
Main Dish
,
Snacks
Cuisine
Fusion
Servings
Prep Time
4-6
people
15
minutes
Cook Time
Passive Time
50
minutes
65
minutes
Servings
Prep Time
4-6
people
15
minutes
Cook Time
Passive Time
50
minutes
65
minutes
Ingredients
1
whole pc.
medium size chicken
cut into serving pieces
½
cup
potatoes
cubed
1
cup
vienna sausage
sliced
1
pc.
chorizo de bilbao
sliced
2
pcs.
hard boiled eggs
sliced
4
cups
Red Pepper
cut into strips
1
tsp.
soy sauce
½
cup
green piece
1
tbsp.
calamansi juice
3
tbsp.
Cooking oil
1
tbsp.
garlic
minced
2
tbsp.
onion
chops
1
pc.
bay leaf
laurel
4
cups
water chestnuts
1
cup
Water
1-1/2
tsp.
Salt
4
tsp
pepper
Instructions
In a big bowl, marinate chicken in soy sauce, calamansi juice, salt and pepper.
In a pan over medium heat, heat oil then sauté the garlic and onions.
Add the chicken and cook until slightly brown.
Add the chorizo de bilbao, bay leaf and the marinade. Stir occasionally.
Add water, potatoes and carrots then simmer until chicken is tender.
Add water chestnut, vienna sausage, mushroom, green piece and red pepper.
Cook until vegetables are tender.
For the White Sauce:
Make white sauce with 2 tbsp butter into pyrex dish.
Final Steps:
Place sliced eggs attractively on top of meat mixture.
Cover with crust and brush top with beaten egg yolk.
Make slits on top to let out steam.
Bake in preheated oven at 350 °F for 30 minutes or until crust is golden brown.
Serve while it’s hot.
Share and Enjoy!!!