Chicken Pastel

Name: Chicken Pastel
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 10
Ingredients: Boneless quarter leg, chopped menudo cut - 1 kg; oil for saute; onion, small dice - 100 g; garlic, minced - 50 g; potato, medium dice - 300 g; carrots, medium dice - 300 g; Knorr Chicken cubes - 2 pcs; chorizo de bilbao, sliced - 2 pcs; Celery, chopped - 1 stalk; Canned whole button mushroom, halved - 2 small cans; bell pepper, diced - 2 pcs; hard-boiled quail eggs - 30 pcs; evaporated milk - 1 big can; cornstarch and water mixture - as needed; all purpose cream - 1 cup; patis and pepper to taste; spring onions for garnish

20 MINS

Cooking Time
10 MINS

Prep Time
10 People

Serves

Boneless quarter leg, chopped menudo cut - 1 kg
oil for saute
onion, small dice - 100 g
garlic, minced - 50 g
potato, medium dice - 300 g
carrots, medium dice - 300 g
Knorr Chicken cubes - 2 pcs
chorizo de bilbao, sliced - 2 pcs
Celery, chopped - 1 stalk
Canned whole button mushroom, halved - 2 small cans
bell pepper, diced - 2 pcs
hard-boiled quail eggs - 30 pcs
evaporated milk - 1 big can
cornstarch and water mixture - as needed
all purpose cream - 1 cup
patis and pepper to taste
spring onions for garnish

Saute in an ample amount of oil, onion and garlic. Cook for 1-2 mins. Add chicken and Knorr chicken cubes, cook for another 5 minutes.
Add potatoes, carrots, celery, chorizo bilbao and cook for another 10 minutes.
Add bell peppers and quail eggs then add evaporated milk. Thicken the mixture using cornstarch and water mixture. Simmer for 5 minutes and turn off the fire and add all purpose cream. Adjust seasoning with patis and black pepper.