Chicken pastel

Let me just make this clear right away: chicken pastel does not include vegetables! At least not in the version my family makes. Every time I go to Filipino restaurants in New York or New Jersey, I see the chicken pastel with carrots and potato. Weird! I think the vegetables are meant as extenders because it’s benta (for sale). But then I checked the recipes on the Internet and a lot, if not most, really do include vegetables.

Anyway, this is my family’s recipe:

a pack of skinless chicken thighs, preferably with bone (6 pieces)
1 pack hotdogs, sliced thinly, crosswise
1 small head of garlic, crushed
1 small white onion, diced
1 small can of button mushrooms, sliced
2 small cans of water chestnuts, sliced
1 big can of quail eggs (at least 24 eggs in a can)
1 10.75 oz can Campbell’s cream of mushroom soup, condensed
17.6 oz can Nestle heavy/table cream
2 links of chorizo de bilbao (preferably the Señor El Rey brand)
2 tablespoons lemon or kalamansi juice
butter or olive oil

Lightly marinate the chicken in salt and lemon juice. Set aside for about an hour or so. In a small pan, take half of the garlic and, in medium heat, sauté until golden brown. Add the chicken, flipping occasionally. Pour enough water to cover the chicken and let it cook, about 15-20 minutes. Remove the chicken from the stock and set aside to cook. Remove the bones and cut the chicken into bite-sized chunks. Save the stock.

In another pan, sauté remaining garlic and onion in butter or olive oil. Add the cream of mushroom soup and table cream. Simmer, stirring occasionally. Add chorizo de bilbao. The soup and cream will turn slightly pink from the fat of the chorizo as it simmers. Add hotdog slices, water chestnuts and mushrooms. Stir to combine ingredients. Let simmer. Add the chicken chunks and the quail eggs last.

Add the chicken stock to thin the sauce. Add salt, if needed (I don’t usually have to). When cooked, place in a serving dish and top with grated Philippine cheese (such as Eden or Kraft).


5 Comments Add yours

  1. Betis Boy says:

    i just had dinner (guess what. a cream-based dish that i'm gonna post tomorrow. ha.ha.) but i'm getting hungry again just looking at that photo. and that oil in the bottom (presumably drippings from the chorizo)…wow!


  2. Betis Boy says:

    you missed the hotdogs in the ingredients list. (he.he don't diss us but our chicken pastel has potatoes and carrots. he.he. (also unchatched chicken eggs apart from the quail eggs.)


  3. Guagua Girl says:

    oops, i'll have to re-edit that post 😛 quick story: i served this dish at a “world eats” event at my old paper. it's an annual celebration of cultures and diversity and staffers bring food from their home country (if they were born here but are of irish descent then they bring irish food, etc.) it was a hit and quite a number of people asked me what the little eggs were and where i got them. i teased one of them and said they were little bird eggs i got after climbing a tree outside my place, HA HA HA! i couldn't see from the shocked look that she believe me for about 30 seconds! 😛


  4. Betis Boy says:

    LOL! so who told her? or she realized you were kidding?


  5. Guagua Girl says:

    i just read the last line of my last post — and it didn't make any sense, HA HA HA! what i meant to write was “i could see from the shocked looked that she believed me!” she did realize that i was pulling her leg and we had a good laugh over that 🙂


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