A traditional morning meal from Mindanao, chicken pastil boasts a savory blend of flavors. Shredded chicken is nestled atop fluffy rice, all bundled in fragrant banana leaves. This Maguindanaoan specialty offers a straightforward yet delightful start to the day for many Filipino Muslims. Its preparation requires few ingredients, making it a convenient choice.
What is Pastil?
Pastil, known as patil, patel, patir, or pater in Maranao and paster in Iranun, is a beloved breakfast item in the Mindanao region. It’s a simple yet satisfying dish comprising two main components: steamed rice mixed with a touch of glutinous rice, and “kagikit” – sautéed and soy-seasoned shredded chicken or beef. These elements are combined and wrapped in a banana leaf, resembling a thick suman to the uninitiated eye.
The Components of Pastil
The rice component of pastil is similar to a Filipino tamales, it is enveloped in a banana leaf, adding a distinct aroma and flavor. The only difference is the pastil is more bulky and compared to tamales which is usually flat. The contents of the tamales is ground rice and a mixture of coconut milk and sugar topped with chicken, pork and egg while the pastil is plain cooked rice topped with the “kagikit” which provides the savory and flavorful element, adding depth to the rice.
Serving Traditions and Accompaniments
Commonly, pastil is accompanied by vegetable pickles, like cucumber or mung bean varieties. These tangy sides offer a refreshing contrast to the savory meat. Hard-boiled or fried eggs frequently join the dish, providing additional protein to create a satisfying meal. Its straightforward preparation, portability, and flavorful taste make pastil a beloved staple among Mindanao locals.
Crafting the Chicken Pastil
Begin the preparation by rinsing the rice under running tap water 2-3 times to remove excess starch. In a pot, combine two cups of rice with three cups of water and add a dash of turmeric powder for its vibrant hue. Allow the rice to simmer gently until fully cooked and tender.
For the shredded chicken component, boil chicken breasts until they reach the desired tenderness. Season the boiled chicken with salt and pepper to enhance its flavor.
Once cooled, carefully debone the chicken and flake the meat into bite-sized pieces. In a separate skillet, sauté minced garlic, diced onion, and turmeric until the garlic develops a light golden-brown color. Incorporate the flaked chicken breast into the sautéed mixture. Drizzle in soy sauce, vinegar, and a touch of sugar, stirring continuously until the chicken edges become delightfully crispy and browned.
Assembling the Chicken Pastil
Place a banana leaf square on a flat work surface. Spoon turmeric-flavored rice in a compact mound at the leaf’s center. Shape it into an oblong form. Next, arrange 2-3 tablespoons shredded chicken over the rice. Garnish with half a hardboiled egg slice and a cucumber slice on the side. Lastly, neatly wrap the rice and chicken filling in the banana leaf.
Turmeric lends the rice an enticing golden hue and distinctive earthy flavor. To enhance visual appeal, consider using natural food colorings. Serve this flavorful chicken and rice parcel with broth or dipping sauce if desired, adding complementary flavors.
Chicken pastil is a fun switch-up for breakfast. It’s simple to make, yet bursting with yummy flavors and textures. This popular Maguindanaoan morning treat is easy to whip up for a delightful change of pace. Try it, and discover why this delicacy is a Mindanao breakfast favorite!
Chicken Pastil Recipe
Ingredients
- 2 cups rice
- 3 cups water
- 1 Tbsp. turmeric powder
- 2 whole boiled chicken breast deboned and flaked
- 1/4 cup minced garlic minced
- 1/2 cup minced onion chopped
- 1 Tbsp. minced turmeric root minced
- 4 Tbsp. soy sauce
- 3 Tbsp. vinegar
- 2 Tbsp. brown sugar or washed sugar
- 8 pcs hard boiled eggs
- sliced cucumber
- banana leaves for wrapping
Instructions
How to Cook Chicken Pastil
- Cook the the rice by washing it first in tap water until the water 2 to 3 times. Then combine the 2 cups of rice and 3 cups of water in a pot. Add turmeric powder. Simmer until the rice is cooked.
- Boil the chicken breast and season with salt and pepper. When tender, debone the chicken breast and flake the chicken meat.
- Heat 3 to 4 Tbsp. of cooking oil in a pan and sauté garlic, onion and minced turmeric. Saute until the garlic is a little brown. Then add the flaked chicken breast and stir.
- Add soy sauce, vinegar and sugar. Stir again until edges becomes fried and crispy.
- In a flat surface, lay a piece of cut banana leaf, just enough to wrap the rice and the chicken. Put a cup of turmeric rice of the center of the leaf and shape it in rectangular or oblong shape.
- Then put 2 to 3 tablespoons of flaked chicken on top. Garnish it with a half slice of hardboiled egg and a slice of cucumber on the side.
- Then wrap the rice and chicken in the banana leaf. Now it's ready to serve.
Video
Notes
Cooking Tips of Chicken Pastil Recipe:
- Picking the perfect cut makes a big difference. Go with boneless chicken thighs over breast meat for your pastil. The higher fat keeps the meat moist and super flavorful while cooking.
- For flavor galore, marinate that chicken! Soak it in a tasty blend of soy sauce, vinegar, garlic, and spice for at least 30 minutes before cooking. Or go all out - marinate overnight to really infuse that marinade's deliciousness into the meat.
- Once cooked, let the chicken take a short rest before shredding. Use two forks to pull it into fine, delicate shreds. This ensures the shredded chicken blends seamlessly into the rice.
- Select Jasmine Rice: Opt for jasmine rice, renowned for its enticing fragrance and sticky texture, which helps the pastil maintain its form. A combination of jasmine and glutinous rice imparts a pleasant chewiness to the dish.
- Infuse Flavor into the Rice: Cook the rice in chicken broth instead of water to enhance its flavor profile. Additionally, adding a pandan leaf or a piece of ginger to the cooking liquid lends an extra layer of aromatic essence.