Chicken Pastel Recipe
This is a recipe for Filipino Chicken Pastel
Servings: 4 people
Calories: 781kcal
Ingredients
- 2 lbs boneless chicken breast cubed
- 1 piece Knorr Chicken Cube
- 2 pieces chorizo de bilbao sliced
- 3 pieces beef frank sliced
- ¾ cup sliced button mushroom
- 8 ounces table cream
- 1 piece potato cubed
- 1 piece carrot cubed
- ½ piece lemon
- 2 tablespoons soy sauce
- 3 tablespoons butter
- 1 cup water
- 1 piece pie crust
- Salt and ground black pepper to taste
Instructions
- Combine chicken, lemon juice, and soy sauce in a bowl. Mix well. Marinate for 15 minutes.
- Melt butter in a cooking pot. Once the butter start to bubble, add the marinated chicken. Include the marinade. Stir and cook for 2 minutes.
- Add chorizo de bilbao. Cook for 5 minutes.
- Pour water. Let boil. Add Knorr Chicken Cube. Stir and cook for 12 minutes.
- Add beef frank, carrot, potato, and mushroom. Cook for 2 minutes.
- Pour table cream. Stir until well blended. Cook for 5 minutes.
- Season with salt and pepper.
- Preheat oven to 375F.
- Transfer the chicken pastel to a baking pan or oven-proof container. Cover with pie dough. Poke holes on the dough for steam to escape.
- Bake for 25 minutes.
- Remove from the oven. Serve.
- Share and enjoy!
Nutrition
Calories: 781kcal | Carbohydrates: 32g | Protein: 55g | Fat: 47g | Saturated Fat: 23g | Cholesterol: 246mg | Sodium: 1308mg | Potassium: 1286mg | Fiber: 3g | Sugar: 1g | Vitamin A: 3710IU | Vitamin C: 17.6mg | Calcium: 83mg | Iron: 4.1mg