Easy Chicken Pastel
This easy creamy Chicken Pastel recipe is Today's Delight.
Servings 6
Calories 372kcal
Ingredients
- 1 ½ pounds chicken cutlets
- 3 tablespoons soy sauce
- 1 lemon extract juice
- 3 tablespoons butter or olive oil
- 4 cloves garlic minced
- 1 medium onion chopped
- 2 cups chicken broth
- 3 chorizo de bilbao or hotdog
- 1 carrot peeled and cut
- 1 large potato peeled and cut
- 1 small red bell pepper cubed
- 1 small green bell pepper cubed
- 1 cup fresh mushrooms sliced in half (optional)
- 1 cup evaporated milk
- 1 tablespoon fish sauce
- Salt and pepper to taste
Instructions
- Marinate chicken in soy sauce and lemon juice for an hour.
- Heat oil over medium heat. Fry carrots, potatoes, green and red peppers. Set aside.
- In medium heat, add butter to oil and brown chicken.
- Saute onion for 2 minutes.
- Add garlic and cook until golden.
- Toss-in chicken.
- Add chorizo de bilbao or hotdog. Cook for 3 minutes.
- Pour chicken broth and bring to a boil. Lower heat and simmer until chicken is tender.
- Toss-in cooked carrots, potatoes, green and red peppers. Stir for a minute.
- Pour milk. Simmer for another minute and a half.
- Season with fish sauce, salt and pepper. Enjoy!
Notes
Use butter or olive oil. But using butter gives this dish a more rich flavor.
Nutrition
Calories: 372kcal | Carbohydrates: 22g | Protein: 32g | Fat: 16g | Saturated Fat: 4g | Cholesterol: 95mg | Sodium: 1372mg | Potassium: 1053mg | Fiber: 2g | Sugar: 8g | Vitamin A: 2530IU | Vitamin C: 64.4mg | Calcium: 150mg | Iron: 2.1mg