Chicken Pastel is one of Filipino's favorite dish during celebrations or I would say any day. Try this  simple recipe and enjoy.

  • 1 lb. boneless chicken breast/thigh, cut into serving size
  • 1 lemon, juiced
  • 2 tablespoon soy sauce
  • 1 carrot, julienne
  • 1 potato, cut into cubes
  • 1 small red bell pepper, cut into wedges
  • 4 garlic cloves, minced
  • 1 small onion, slice thin
  • 1 small can (8 oz.) pineapple chunks
  • small can (5 fl. oz.) evaporated milk
  • 2 tablespoon fish sauce
  • salt and ground pepper to taste
  • 3 tablespoon cooking oil
  • 1/2 cup water

Cooking Direction:
  1. Soak chicken in lemon juice for 30 minutes in the fridge.
  2. Drain excess juice after. Set aside.
  3. Using a pot heat cooking oil.
  4. Saute garlic and onion till caramelized.
  5. Add slices of chicken and cook till golden brown.
  6. Season with fish sauce, pinch of salt and ground pepper.
  7. Simmer in medium heat for 5 minutes or till chicken is half way cooked.
  8. Add potatoes, carrots, juice from pineapple can and water.
  9. Stir well and simmer in medium low heat for 5-10 minutes.
  10. Mix in bell peppers, pineapple chunks and milk.
  11. Simmer for 3-5 minutes till chicken and potatoes are tender.
  12. Season with more salt and ground pepper if needed.
  13. You can also add hot-dog (3 pieces, julienned) and/or quail eggs (1 dozen hard boiled, peeled) if you prefer. Add them together with the potatoes and carrots.

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