Chicken Pastel


  • 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


  1. Fry potatoes in canola oil until cooked and set aside.
  2. In another pan, heat butter with 1 tbsp of the canola oil where the potatoes was fried to keep butter from burning.
  3. Fry bacon pieces. Once bacon is cooked, remove and set aside.
  4. Fry chicken pieces until brown on all sides, remove and set aside.
  5. Sauté garlic and onion until translucent.
  6. Add chicken, bacon, chicken cube and water.
  7. Bring to a boil and simmer for a few minutes.
  8. Add chorizo de bilbao, potato, carrots, mushrooms, bell pepper, and celery. Bring to a boil and simmer for 15 minutes
  9. Pour in milk bring to a boil and simmer for additional 5 minutes.
  10. Thicken the sauce with the cornstarch + water mixture. Add a tabespoon at a time until desired thickness is reached.
  11. Season with salt and pepper, garnish with chopped celery leaves or parsley