Bowl of Chicken Pastel
(click to enlarge)

Chicken Pastel


Philippine   -   Chicken Pastel
Makes:
Effort:
Sched:
DoAhead:  		 4-1/2 #
***
1-3/4 hr
Yes		 A delicious stew of Chicken, Sausage, and Vegies in a creamy sauce. It is descended from Spanish Pastel de Pollo, but is more often made stovetop without a pie crust.




1-3/4
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3
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4
3
3
4
12
2-1/2
6
2
2
1-1/2
1
1/2
1/3
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ar
#
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T
T
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oz
oz
oz

oz
oz
oz
T
T
c
c
t
t
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Chicken Meat (1)  
-- Marinade
Soy Sauce
Lemon Juice
--
Onions
Mushrooms (2)
Chorizo B. (3)
Hot Dogs (4)
Potatoes (5)
Carrots
Bell Pepper
Oil
Fish Sauce (6)
Chicken Broth
Heavy Cream (7)
Salt
Pepper, Black
-- Serve With
Jasmine Rice (9)
Do Ahead   -   (45 min)
  1. Make Chicken Broth from skin, bones, and offcuts (see Chicken). Just simmer for 1-1/2 hours or so, strain, and defat with your gravy separator.
Prep   -   (45 min)
  1. Cut CHICKEN into about 1-1/2 inch chunks. Tumble with Marinade Items and let marinate for at least 30 minutes.
  2. Quarter ONIONS lengthwise and slice thin crosswise.
  3. Cut White MUSHROOMS in largish chunks. For other varieties, cut appropriate to texture.
  4. Slice Chorizo thin diagonally.
  5. Slice Hot Dogs about 1/2 inch.
  6. Peel POTATOES and cut into about 3/4 inch cubes. Slice CARROTS about 1/4 inch thick. Mix.
  7. Optional:   Blast BELL PEPPER black with your Kitchen Torch and brush the skin off under running water - see Peppers
  8. Cut PEPPER into about 1/2 inch squares, larger if it has been skinned.
Run   -   (1 hr)
  1. Heat 2 T Oil in a sauté pan (3 qt). Stir in Onions and fry stirring until Onions are translucent.
  2. Stir in Chorizo for a minute or so, then stir in Chicken and Fish Sauce. Continue to fry stirring until until Chicken is opaque, about 3 minutes.
  3. Stir in MUSHROOMS. If White Mushrooms, fry stirring until they have given off much of their water. Other mushrooms may need less.
  4. Stir in Chicken Broth, bring to a simmer and simmer about 10 minutes.
  5. Stir in Potato Mix, Salt, and Pepper. Bring back to a simmer until tender, around 20 minutes.
  6. Stir in Bell Pepper and Hot Dogs. Bring back to a simmer for another 3 minutes.
  7. Stir in Cream and bring up just under a boil. Check seasoning. If I think the sauce is too liquid, I dust over 1/8 teaspoon of Xanthan Gum and stir it in as the stew cools. Powerful stuff.
  8. Serve hot with steamed Jasmine rice.
NOTES:

  1. Chicken:

      Weight is skinless, boneless thigh meat. Other recipes call for 2 pounds of Leg quarters or a whole 2 pound Chicken cut into serving pieces (we don't have chickens that small here). Chunks are better for buffet and reduce fighting at the dinner table. I buy whole thighs and use the skins, bones, and offcuts to make the Chicken Broth, so none of their flavor is lost.

  2. Mushrooms:

      I prefer the medium size King Trumpet mushrooms now available in Asian markets, but regular White Mushrooms will work.

  3. Chroizo Balbao:

      NOT Mexican Chorizo. Other semi-cured Spanish Chorizo can be used. Chorizo Balbao is available in the frozen cases of Philippine markets, or from Spanish emporia. If none is available, most recipes recommend Pepperoni, though some suggest Chinese Sausages. For details see our Sausages page.

  4. Hot Dogs

      Hot Dogs are much used today, but some still use the 14 ounce can of Vienna Sausages from pre-refrigeration days. Hot Dogs generally have much better flavor. Philippine Hot Dogs are usually dyed bright red.

  5. Potatoes:

      White Rose or similar work well in recipes of this sort. Avoid Klondike Gold type potatoes - they quickly turn to mush with long cooking or reheating. For details see our Potatoes page.

  6. Fish Sauce:

      This clear liquid is as essential to Southeast Asian cuisine as it was to Imperial Rome. If you are unfamiliar with it, see our Fish Sauce - Introduction page.

  7. Cream:

      Most Chicken Pastel have a creamy sauce, though it may be made with Cream, Cream and Milk, Condensed Milk, or even Sour Cream. Some include some grated Parmesan Cheese. A few make a lighter sauce with a tablespoon of White Wine and 1/4 cup grated Parmesan.

  8. Peppers

      Philippine recipes do not call for this step, but I do it to prevent loose pepper skins in the stew if reheated. Also, the pieces can be cut larger. With the right Torch it takes very few minutes.

  9. Jasmine Rice:

      This is the rice of the Philippines, but called Milagarosa there. The Thais and Filipinos both claim to have originated this rice.
  10. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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