Chicken pastel is one of our go-to meals when we want an indulgent feast that won’t break the bank. Sam made this simple version that’s perfect for your next dinner date at home.
CHICKEN PASTEL
Ingredients:
¾ kg boneless chicken thighs cut into cubes
juice of ½ lemon, for marinade
¼ cup fish sauce
1 piece chorizo de Bilbao sliced
1 piece potato cubed
1 piece carrot sliced
1 stalk celery sliced
1 small piece white onion chopped
2 bay leaves
4 cloves garlic minced
½ cup coconut wine/vinegar
2 stalks thyme
1 piece Maggi Magic Chicken Cube
3/4 cup water
2 pieces hotdogs sliced
1 piece red bell pepper sliced
1 piece green bell pepper sliced
3/4 cup button mushroom sliced
200 grams quick melt cheese
100 grams cold butter
⅓ cup Nestle All-Purpose cream
½ lemon for final seasoning adjustment
1 bunch chopped parsley
salt and ground black pepper to taste
Procedure:
1. Marinate chicken in fish sauce and lemon juice.
2. Render chorizo then saute mirepoix, potatoes, mushrooms, thyme and carrots until fragrant and browned.
3. Deglaze with coconut wine or vinegar. Add in Maggi Magic Chicken Cube, bay leaf, and water.
4. Reduce then add in hotdogs, bell peppers, Nestle All-Purpose cream and quick melt cheese then simmer on low for 3 minutes.
5. Turn off heat, add in cold butter and parsley. Season with black pepper. Makes 2-3 servings.
