Filipino chicken pastel is a celebratory creamy stew influenced by Spanish cooking and adapted to the Filipino table. Tender chicken, Chorizo de Bilbao, potatoes, carrots, mushrooms, and peppers are finished in a savoury cream sauce and served with hot rice.
Recipe Information
- Preparation time: 30 minutes
- Marinating time: 30 minutes
- Cooking time: 55 minutes
- Total time: 1 hour 55 minutes
- Yield: 6 servings
- Cuisine: Filipino
- Course: Main course
- Difficulty: Moderate
- Drying time: Not required
- Resting time: 10 minutes
Ingredients
- Boneless chicken thighs, cut into large pieces – 1.2 kg
- Calamansi juice or lemon juice – 45 ml
- Fine salt – 12 g
- Black pepper – 3 g
- Neutral oil – 30 ml
- Chorizo de Bilbao, sliced – 180 g
- Yellow onion, diced – 250 g
- Garlic, minced – 20 g
- Potatoes, cut into 3 cm cubes – 400 g
- Carrots, cut into chunks – 250 g
- Button mushrooms, halved – 250 g
- Chicken stock – 550 ml
- Bay leaves – 2
- Red bell pepper, cut into strips – 180 g
- Green peas – 150 g
- Evaporated milk – 300 ml
- All-purpose cream – 250 ml
- Plain flour – 25 g
- Unsalted butter, softened – 25 g
Preparation Overview
Marinate the chicken briefly with citrus and seasoning, brown it in batches, render the chorizo, and simmer the vegetables in stock. Finish the stew with milk, cream, and beurre manié for a smooth sauce.
Method
- Combine the chicken, calamansi juice, half of the salt, and black pepper. Marinate for 30 minutes, then drain and pat dry.
- Heat the oil in a wide casserole over medium-high heat. Brown the chicken in batches and set aside.
- Add the chorizo and cook for 2 minutes until it releases its oil.
- Add the onion and cook for 5 minutes. Stir in the garlic for 1 minute.
- Add the potatoes, carrots, mushrooms, stock, bay leaves, and remaining salt.
- Return the chicken, cover partially, and simmer gently for 25 minutes.
- Add the bell pepper and peas. Cook for 5 minutes.
- Stir in the evaporated milk and cream. Keep the heat low.
- Mix the flour and butter into a smooth paste. Whisk small pieces into the sauce until lightly thickened.
- Simmer gently for 3 minutes without boiling. Remove the bay leaves, adjust the seasoning, and rest for 10 minutes.
Beginner Technique Notes
- Pat the marinated chicken dry so it browns instead of steaming.
- Add dairy over low heat to prevent curdling.
- The sauce should coat a spoon but remain pourable.
Tips and Variations
Chicken breast may replace thighs, but reduce the simmering time. Some family versions include Vienna sausage or hard-boiled eggs. For a pastry-topped presentation, transfer the cooled stew to a baking dish, cover with puff pastry, and bake until golden.
Best Served With
Serve with steamed rice, buttered bread, or a crisp green salad. For another Filipino family favourite, try Filipino Pork Asado.
Storage
Refrigerate for up to 3 days. Reheat slowly over low heat and loosen with a little stock if necessary. Freezing is not ideal because the dairy sauce and potatoes may change texture.
Nutritional Value
Approximate per serving: 690 kcal, 45 g protein, 44 g fat, 32 g carbohydrate, and 5 g fibre.
Allergen Notes
Contains milk and gluten. Processed chorizo may contain soy or sulphites. Check stock and sausage labels carefully.
Frequently Asked Questions
Can I use fresh milk? Yes, but evaporated milk gives a richer flavour and is less likely to split.
Can I prepare it ahead? Yes. Cook it one day ahead, cool quickly, refrigerate, and reheat gently.
Equipment
- Wide casserole
- Chef’s knife
- Cutting board
- Whisk
- Mixing bowl