Chicken Pastel
- Author: The Peach Kitchen
- 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
- 1/2 cup chopped bacon
- 4 tbsp butter
- 1/4 cup canola oil
- 1 white onion, chopped
- 3 cloves garlic, minced
- 3/4 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