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Chicken Pastel
- 30 min.
- 10 People
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
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.