Creamy Chicken Pastel is a comfort food, as far as I am concerned. I love to have this warm white rice. We usually make this dish during special occasions.
I made this version extra creamy by adding more all-purpose cream. I really like the idea of having an easy version of chicken pastel without the crust. It makes the work easier without affecting the final outcome. Expect a great tasting creamy chicken stew that you can pair with rice or enjoy by itself for lunch or dinner.
How to Cook Creamy Chicken Pastel
I tried to make this recipe as simple as possible. Beginners should be able to make this dish with ease. The ingredients are also common. These should be available in most supermarkets. People anywhere in the world should have access to the ingredients and they should be able to cook this easily by following this recipe.
Start by marinating the chicken in lime and soy sauce. I am using bone-in chicken breasts. Feel free to use boneless breasts, if you wish. Calamansi is a good alternative to lime. Use around 3 pieces of medium-sized calamansi as a substitute. 30 minutes is the minimum marinating time: the longer, the better.
Saute onion and garlic, and then put the chorizo into the pot. I am using Chorizo de Bilbao. It provides flavor to the dish. A good alternative to this would be Chinese sausage.
Saute the marinated chicken once the chorizo is cooked. Makes sure that the chicken turns light brown before adding water. I also add a piece of Knorr Chicken Cube to give the dish that nice chicken flavor.
Add hotdogs and cook until the liquid reduces to half. You may also add potato and carrots right away. Add all-purpose cream or table cream. Cook until the vegetables are tender. The mushroom and bell peppers can be added after.
I like how the bell peppers provide sweetness and that nice flavor to the dish. The mushroom does the same thing too. Season with salt and pepper.