I’ve been doing some major slacking these past few weeks. Some relatives arrived from California two weeks ago and there was a big birthday celebration for one of my aunts from my mother’s side the past weekend. This meant we had many eating sprees: get togethers, breakfasts, lunches, and dinners plus yummy meriendas in between. You know how it is when families reunite — dining together just makes the food more delicious whatever it is that’s on the table. Remember I told you I came from a family of good cooks? Well, here comes the downside of it.
This thing-slash-events-slash-eating-good-food put me in such a lazy mood that I missed my supposedly daily work-outs. Sometimes, I’d do it every other day….. sometimes I’d missed two days. It didn’t feel good. I was also losing control in watching my food portions. Oh well, I’m only human. This is a setback. I just missed the last four days of work out but I did make it today so….. hurray for me!!!
Hopefully I get passed the BER months without gaining back the weight I lost. It’s gonna be hard, specially if I continue preparing food as creamy and flavorful as this Chicken Pastel.
You see, my mom cooks Chicken Pot Pie but never Chicken Pastel so this is actually the first time I’ve tried it — and with rice.As we all know Chicken Pastel is the Filipino version of Chicken Pot Pie only without the pie. It is a rich, luscious dish made more flavorful by the addition of sliced Chorizo de Bilbao. And we Filipinos are regular rice eaters. We just wouldn’t be satisfied if this dish is encased inside a pie crust, won’t we? So to
get rid of my guilt balance out the creaminess, I paired it with brown rice. This is absolutely one satisfying lunch.
What do you think?
- 750g chicken thighs fillets, cut into bite size pieces
- 3 chorizo de bilbao, sliced
- 2 potatoes, diced
- 2 carrots, diced
- 2 green bell pepper, diced
- 1 can mushroom, drained and quartered
- 3 stalks celery, chopped
- ½ cup chopped bacon
- 4 tbsp butter
- ¼ cup canola oil
- 1 white onion, chopped
- 3 cloves garlic, minced
- ¾ cup evaporated milk
- 2 tbsp cornstarch dissolved in 3 tbsp water
- 3 cups water
- 1 chicken cube
- salt and pepper to taste
- Fry potatoes in canola oil until cooked and set aside.
- In another pan, heat butter with 1 tbsp of the canola oil where the potatoes was fried to keep butter from burning.
- Fry bacon pieces. Once bacon is cooked, remove and set aside.
- Fry chicken pieces until brown on all sides, remove and set aside.
- Sauté garlic and onion until translucent.
- Add chicken, bacon, chicken cube and water.
- Bring to a boil and simmer for a few minutes.
- Add chorizo de bilbao, potato, carrots, mushrooms, bell pepper, and celery. Bring to a boil and simmer for 15 minutes
- Pour in milk bring to a boil and simmer for additional 5 minutes.
- Thicken the sauce with the cornstarch + water mixture. Add a tabespoon at a time until desired thickness is reached.
- Season with salt and pepper, garnish with chopped celery leaves or parsley