Chicken Pastel
Chicken pastel is the Filipino comfort classic that trades the usual tomato or vinegar base for a luscious cream sauce, studded with hotdog or Chinese sausage, mushrooms, and colorful vegetables. It’s a dish often reserved for special occasions and Christmas gatherings, prized for its rich, savory-sweet flavor that pairs perfectly with steamed rice. Despite the name’s resemblance to a pastry, this version is a stovetop stew through and through.
Watch It Made
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Instructions
- Marinate the chicken in soy sauce for 15-20 minutes. Heat oil in a pan over medium heat and sear the chicken until lightly browned on all sides. Remove and set aside.
- In the same pan, saute onion and garlic until fragrant. Add the potatoes and carrots, and cook for 2-3 minutes.
- Return the chicken to the pan, then pour in the chicken broth. Cover and simmer for 15-20 minutes until the chicken and vegetables are tender.
- Stir in the all-purpose cream, hotdog slices, and mushrooms. Simmer uncovered for 8-10 minutes, letting the sauce thicken slightly.
- Add the bell pepper and green peas, and cook for another 2-3 minutes until just tender. Season with salt and pepper to taste.
- Serve hot with steamed rice.
Cook's Tip
Sear the chicken first before simmering it in the sauce — browning the surface builds a layer of flavor through the Maillard reaction that a straight simmer in cream can't replicate.