Often topped with a pie crust, chicken pastel is a truly satisfying dish that is served during fiestas in the Philippines. It is a tasty combination of flavors that would please even someone with a very picky palate. I tried cooking it myself during my son’s birthday last April and a friend approached me asking if I could share the recipe with her. Of course, I gave her a copy and she said that it became an instant favorite among her kids.

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1 young chicken
1 Spanish sausage (Chorizo de Bilbao)
1 can Vienna sausage
1 can drained peas
1 lemon
3 tbsp soy sauce
2 hard-boiled eggs
6 tbsp butter
5 cups cold water
pie crust
salt and pepper (to taste)
Cooking Instructions:

Dress and debone the young chicken. Slice into small pieces and place in a bowl. Squeeze the lemon into the chicken and add the soy sauce. Let stand for 15 minutes.
Place the chicken with marinade in a saucepan with water, salt and pepper. Simmer until the chicken is tender and most of the liquid has evaporated.
Slice the hard-boiled eggs, Vienna sausage and chorizo. Fry cooked chicken and chorizo in butter until color turns brown. Remove from the pan and place in a Pyrex serving dish with the remaining sauce.
Arrange the sliced Vienna sausage, peas and eggs on top of the chicken and let cool.
Cover top with pie crust. Press edges. Bake in moderate oven until brown. Serve hot.
Jasmine is a native Filipino with a passion for cooking and gardening. Her love of Pinoy food [http://pinoyfood.org] has lead her to create a website to share her favorite Filipino recipes [http://pinoyfood.org] with the world.

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