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Traditional Chicken Pastil Recipe from Mindanao
This chicken pastil recipe proves that great meals don’t need complicated ingredients or expensive cuts of meat. A well-loved specialty from Mindanao, it combines shredded chicken seasoned with garlic and spices, then it’s served over hot rice. Its simplicity has made it a favorite in homes, roadside stalls, and small food businesses across the region and throughout the Philippines.
- 40 min.
- 5 People
Ingredients
- 500 grams chicken breast fillet
- 2 pieces bay leaves
- 1 teaspoon black peppercorns
- water
- 1/4 cup oil
- 8 cloves garlic (chopped)
- 2 pieces medium onions (chopped)
- 2 tablespoons vinegar
- 2 tablespoons Knorr Liquid Seasoning
- 1/4 turmeric powder teaspoon
- cooked white rice (to serve)
- Salt and pepper (to taste)
What Is Pastil?
Pastil is a rice meal that originated in Mindanao. It consists of steamed rice topped with a savory filling, which may be made with chicken, beef, fish, or other proteins depending on the region and household. This particular pastil recipe uses chicken kagikit, a shredded chicken filling known for its savory and aromatic flavor.
How to Wrap and Assemble Chicken Pastil
To assemble chicken pastil, place hot rice on a clean banana leaf, then top it with the cooked chicken. Fold the banana leaf over the rice, tuck in the sides, and wrap it into a compact parcel. The banana leaf helps hold everything together while adding a subtle aroma to the warm rice.
How to Serve Chicken Pastil
Serve chicken pastil with a boiled egg, cucumber slices, calamansi, or palapa, a Maranao condiment made with aromatics, chilies, turmeric, and toasted coconut. These sides add freshness, heat, and brightness to the savory chicken and rice. For a more filling plate, pair it with simple vegetable sides or soup.
How to Store Chicken Pastil
Store the chicken kagikit separately from the rice in an airtight container. Refrigerate it for up to three days, then reheat in a pan with a splash of water to bring back moisture. Wrap with rice only when ready to serve, especially if using banana leaves.
Pastil is a rice meal that originated in Mindanao. It consists of steamed rice topped with a savory filling, which may be made with chicken, beef, fish, or other proteins depending on the region and household. This particular pastil recipe uses chicken kagikit, a shredded chicken filling known for its savory and aromatic flavor.
How to Wrap and Assemble Chicken Pastil
To assemble chicken pastil, place hot rice on a clean banana leaf, then top it with the cooked chicken. Fold the banana leaf over the rice, tuck in the sides, and wrap it into a compact parcel. The banana leaf helps hold everything together while adding a subtle aroma to the warm rice.
How to Serve Chicken Pastil
Serve chicken pastil with a boiled egg, cucumber slices, calamansi, or palapa, a Maranao condiment made with aromatics, chilies, turmeric, and toasted coconut. These sides add freshness, heat, and brightness to the savory chicken and rice. For a more filling plate, pair it with simple vegetable sides or soup.
How to Store Chicken Pastil
Store the chicken kagikit separately from the rice in an airtight container. Refrigerate it for up to three days, then reheat in a pan with a splash of water to bring back moisture. Wrap with rice only when ready to serve, especially if using banana leaves.
Cook
Poach and Shred the Chicken Time: 20 minutes Place chicken breast fillets in a pot with bay leaves and black peppercorns. Pour in enough water to cover the chicken fully. Bring to a boil, then reduce heat and simmer until the chicken is cooked through. Remove the chicken from the liquid and reserve ½ cup of the cooking liquid. Allow the chicken to cool slightly, then shred into thin pieces. Set aside. Tip: Simmer gently instead of boiling vigorously to keep the chicken moist and tender, making it easier to shred.
Sauté the Aromatics Time: 5 minutes Heat oil in a pan over medium heat. Sauté garlic and onions until softened.
Season the Chicken Time: 10 minutes Add the shredded chicken to the pan and toss well. Stir in vinegar, Knorr Liquid Seasoning, and turmeric powder. Add a few tablespoons of the reserved cooking liquid to moisten the mixture. Season with salt and pepper to taste. Tip: Add the reserved cooking liquid gradually. This keeps the chicken flavorful and moist without making it soggy.
Finish and Serve Time: 5 minutes Continue cooking until the chicken reaches your preferred texture. Cook a little longer for a drier, lightly toasted pastil or leave it slightly moist for a softer texture. Serve hot over steamed rice.