How to Cook Chicken Pastel
Servings: 4 to 6 servings
Ingredients
- 1 medium size chicken cut into serving pieces
- 1 tsp. soy sauce
- 1 Tbsp. calamansi juice
- 1-1/2 tsp. salt
- 4 tsp. pepper
- 1 tsp. MSG
- 3 tbsp. cooking oil
- 1 Tbsp. garlic minced
- 2 Tbsp. onion chops
- 1 bay leaf laurel
- 1 cup Vienna sausage sliced
- 1 pc. Chorizo de Bilbao sliced
- 1/2 cup potatoes cubed
- 1 cup water
- 4 cup water chestnuts
- 4 cup red pepper cut into strips
- 2 hard-boiled eggs sliced
Instructions
How to cook chicken pastel:
- Marinate chicken in soy sauce, calamansi juice, salt, pepper and MSG.
- Saute garlic and onions in oil. Add chicken and cook until slightly brown.
- Add bay leaf, chorizo de bilbao, and marinade. Stir occasionally.
- Add potatoes, carrots, and water. Simmer until chicken is tender.
- Add mushroom, water chestnut, Vienna sausage and red pepper.
- Cook until vegetables are tender.
- Make white sauce with 2 tbsp butter into pyrex dish.
- 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.
- Good for 6 persons.