Creamy Chicken Pastel

Creamy Chicken Pastel is a comfort food, as far as I’m concerned. I love having this hot white rice. We usually make this dish on special occasions.

I made this version extremely creamy by adding more all-purpose cream. I really like the idea of having an easy version of chicken pastel without the crust. It makes the task easy without affecting the final outcome. Expect a good tasting chicken cream that you can pair with rice or enjoy yourself for lunch or dinner.

How To Cook A Creamy Chicken Pastel

I tried to simplify this recipe. Beginners should be able to make this dish easily. The ingredients are also common. It should be used in most supermarkets. People everywhere in the world should have access to the ingredients and they should be able to cook it easily by following this recipe.

Start by marinating the chicken with lime and soy sauce. I use chicken breast ribs. Feel free to use pointless breasts, if you wish. Calamansi is a great alternative to lime. Use about 3 pieces of medium-sized calamansi as a substitute. 30 minutes is the minimum marinating time: the longer, the better.

Saute onion and garlic, then place chorizo in pot. I use Chorizo de Bilbao. It gives the flavor to the dish. A good alternative to this is Chinese sausage.

Saute the marinated chicken once the chorizo is cooked. Makes sure the chicken turns light brown before adding water. I also added a piece of Knorr Chicken Cube to give the dish a delicious chicken flavor.

Add hotdogs and cook until the liquid is reduced to half. You can also add potatoes and carrots right away. Add all-purpose cream or table cream. Cook until vegetables are tender. Mushroom and bell peppers can be added afterwards.

I like how the bell gives the sweet and the delicious flavor to the dish. The mushroom does the same thing. Season with salt and pepper.

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