CHICKEN PASTEL

EASY – NO CRUST – CHICKEN PASTEL

Prep time: 30 minutes
Cooking time: 30 minutes
Yields: 6 servings with steamed rice

3 tbsp olive oil
1 large yellow onion, peeled and chopped (4 oz)
5 cloves garlic, minced
3 pcs of Chinese sausage, casings removed and sliced thinly.
2 tbsp cornstarch seasoned with salt and ground pepper
2 lbs of chicken legs cut into small pieces
fish sauce to season
¼ cup white wine (optional)
1 large russet potatoes, peeled and diced small (8 oz)
1 large carrot, peeled and diced small (4 oz)
4 pcs hot dogs, sliced (8 oz)
cooked fish balls, halved (4 oz) optional.
2 cups chicken broth
3 pcs dried bay leaves
½ cup evaporated milk, 1 tbsp cornstarch (combined together)
banana peppers, seeded and sliced if using.

Heat cooking oil for a minute in a large skillet.

Add onions and cook for 3 minutes.
Add garlic and cook for 30 seconds stirring constantly.
Add chorizo and cook for a minute stirring occasionally.
Meanwhile, combine cornstarch with salt and pepper.
Add chicken and toss.
Add chicken to the pan and stir constantly.
Season with patis and ground pepper.
Add wine if using and stir.
Cook for 3 minutes or until brown.
Add potatoes and carrots. Stir and cook until soft about 3 minutes
Add hotdogs and bay leaves. Add fish balls if using.
Add 2 cups of broth. Cook it for 2 minutes or until it boils.
Cover. Uncover and stir occasionally.
Adjust heat to medium.
Cook for 10 minutes over medium heat
Add sili if using.
Add cream/milk with cornstarch.
Stir until sauce is thick.
Serve.

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