Filipino Chicken Pastel

Filipino Chicken Pastel is that perfect blend of creamy, savory goodness that makes you want to lick your plate clean. This Filipino-Spanish fusion dish combines tender chicken, colorful vegetables, and smoky chorizo in a velvety cream sauce that’ll have everyone asking for seconds before they’ve finished firsts.

What makes Chicken Pastel truly special is its beautiful balance of flavors and textures. The rich creaminess gets depth from chorizo de Bilbao, while potatoes and carrots add heartiness. It’s like a sophisticated chicken pot pie without the crust – elegant enough for special occasions but comforting enough for a family dinner. Trust me, this dish turns ordinary weeknight meals into something worth celebrating!

Ingredients

For the base:

• 2 tablespoons oil
• 1 large potato, cut batonnet (thin stick shape)
• 1 medium carrot, cut batonnet
• 1 piece chorizo de Bilbao, sliced diagonally
• 3-4 pieces chicken hotdogs or 1 can Vienna sausage, cut into half-inch rounds
• 1 small can whole Champignon mushrooms, drained then cut into halves if too big
• 2 tablespoons butter
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 2 pounds chicken leg quarters, cut into serving pieces
• 2 tablespoons fish sauce or 1 teaspoon sea salt
• ¼ teaspoon ground pepper
• 1 cup water

For the sauce and finishing:

• 1 small green bell pepper, cut into cubes
• 1 small red bell pepper, cut into cubes
• 1 can (150ml) evaporated milk
• 1 pack (250ml) all-purpose cream
• 1 teaspoon soy sauce
• Salt and pepper to taste

Steps

1. In a wide pan, heat 2 tablespoons oil over medium heat. Fry the potato and carrot cubes until the sides are golden brown, about 5-7 minutes. Look for a light crust forming on the outside while maintaining firmness inside. Remove them from the pan and set them aside on paper towels to absorb excess oil.
2. Next, fry the chorizo de Bilbao until it releases its reddish oil, about 2-3 minutes. Then add hotdogs and mushrooms. Remove the hotdogs and mushrooms from the pan as they become just lightly browned (about 1-2 minutes for hotdogs, 3-4 minutes for mushrooms) and set them aside. The chorizo oil will add tremendous flavor to everything else.
3. Add the 2 tablespoons butter to the same pan. Once melted and slightly bubbling, add the onions and cook until lightly caramelized, about 3 minutes. You’ll know they’re ready when they turn translucent with golden edges. Then add garlic and cook for 1 minute until fragrant but not browned, as burnt garlic turns bitter.
4. Add the chicken pieces and stir in fish sauce and ground pepper. Make sure each piece is coated with seasoning. Cook, stirring from time to time until the chicken turns opaque, about 5 minutes. This initial searing will lock in juices and let the chicken absorb the seasoning before the longer cook.
5. Check the moisture level – juices will come out from the chicken after this time, but you may add 1 cup of water if it’s too dry. Then cover the pan and cook for 15 minutes on medium-low heat, stirring every 5 minutes to prevent sticking. The chicken should be about 80% cooked at this point.
6. Add back the potatoes, carrots, mushrooms, hotdogs, and bell peppers. Stir gently to distribute everything evenly without breaking the vegetables. Lower heat to low and add the evaporated milk. Simmer for 5-7 minutes or until vegetables are cooked through. The milk should be gently bubbling but not boiling rapidly to prevent curdling.
7. Add soy sauce and all-purpose cream. Stir to combine with a gentle folding motion. Cook for another 5 minutes or until the sauce becomes creamy and thick enough to coat the back of a spoon. If it’s too thick, add a splash of water; if too thin, simmer a few minutes longer.
8. Taste and add salt and pepper if needed. Remember that the chorizo and fish sauce already provide saltiness, so adjust carefully. Let the dish rest for 3-5 minutes off heat before serving to allow flavors to meld together.
9. Serve while hot and enjoy! This dish pairs perfectly with steamed rice or crusty bread for soaking up that delicious sauce.

Smart Swaps

• Use coconut milk instead of all-purpose cream for a dairy-free version with tropical notes
• Swap chicken hotdogs with smoked turkey sausage for a healthier alternative with less sodium
• Replace chicken leg quarters with boneless chicken thighs for easier eating while maintaining flavor
• Use olive oil instead of butter for a heart-healthier fat option

Make It Diabetes-Friendly

• Replace regular potatoes with cauliflower florets to reduce carbs by approximately 15g per serving
• Use unsweetened almond milk (1:1 ratio) instead of evaporated milk to lower the glycemic impact
• Opt for low-sodium fish sauce (same amount) to reduce sodium content while maintaining flavor
• Serve with ½ cup of brown rice instead of white rice to add fiber and slow glucose absorption
• Increase the ratio of non-starchy vegetables (bell peppers, mushrooms) to starchy components for better blood sugar control

Pro Tips

• Cut all vegetables in similar sizes for even cooking
• Don’t rush the initial frying of potatoes and carrots – properly browned vegetables hold their shape better in the stew
• The dish actually tastes better the next day after flavors have fully melded, making it perfect for meal prep
• If chorizo de Bilbao isn’t available, Spanish chorizo makes a good substitute, but reduce added salt as it’s typically saltier