Chicken pastel is basically chicken pot pie in stew form. Some versions stay true to the name (pastel means "pie") by baking it with a pastry crust. But household recipes like ours stick to a creamy, hearty one-pot stew. Don't let the ingredients list discourage you—it's supposed to be a party in a casserole!
- 700g boneless chicken thighs, cut into 1 ½-inch pieces
- 2 tbsp fish sauce
- salt and pepper, to taste
- ½ cup smoked bacon, small-diced
- ½ cup chorizo Bilbao, small-diced
- ½ cup white onion, minced
- ⅓ cup celery, minced
- 1 ½ tbsp garlic, minced
- 2 tbsp butter, cold
- ¾ cup brown mushrooms, sliced
- ¾ cup white mushrooms, sliced
- 1 cup evaporated milk
- ¾ cup carrots, medium-diced
- ¾ cup potato, medium-diced
- 1 cup heavy cream
- 2 ½ tbsp cornstarch
- 1 ½ tbsp water
- 2 tsp fish sauce
- pepper, to taste
- 1 can Vienna sausage, sliced
- ½ cup red bell pepper, medium-diced
- ½ cup green bell pepper, medium diced
- ⅓ cup green peas
- 12 pcs quail eggs, boiled
- parsley, for garnish
Marinate chicken: Combine chicken thighs, fish sauce, salt, and pepper in a bowl. Let marinate for at least 30 minutes.
Cook meat and mushrooms: Add bacon to a cold Dutch oven or deep pot. Place the pot over medium heat and allow bacon fat to render. Add chorizo Bilbao and cook in bacon fat until browned, 1–2 minutes. Add white onions and cook until aromatic. Add celery and garlic; cook for 2 minutes. Add cold butter and brown and white mushrooms. Cook, stirring frequently, until mushrooms soften.
Cook chicken: Add marinated chicken thighs and cook until slightly browned. Add evaporated milk, carrots, and potatoes. Let simmer for about 5 minutes, then add heavy cream.
Add everything else: Whisk together cornstarch and water in a small bowl. Add slurry to pastel, and season with salt and pepper. Season chicken pastel with fish sauce and pepper. Add Vienna sausage and bell peppers. Cook until softened, 2–3 minutes. Add green peas and quail eggs; cook for another 1–2 minutes until heated through.
Serve: Transfer chicken pastel to a casserole dish. Garnish with parsley.