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Chicken Pastil Recipe

This is a Maguindanaoan delicacy made from rice topped with cooked shredded chicken then wrapped it in banana leaves.
Prep Time10 minutes
Cook Time35 minutes
Course: Chicken Recipes
Cuisine: Filipino
Keyword: chicken pastil
Servings: 6 servings
Calories: 345kcal
Author: Manny

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:

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.