Chicken Pastel (Pastel con Pollo)

Ingredients

  • 500g chicken thighs/breast, cut into strips
  • juice of 1/2 lemon
  • 2-3 tbsp light soy sauce
  • 1 tbsp garlic, minced
  • 1 onion, chopped
  • 3 potatoes, cubed
  • 3 carrots, cubed
  • mushrooms, sliced
  • 1/2 can water chestnuts, cubed (optional)
  • 1/2 can cream
  • chicken stock
  • parsley, chopped
  • salt & pepper to taste
  • pinch of sugar

Method

  1. Marinate the chicken strips in lemon juice and soy sauce for at least 15 minutes.
  2. Brown the chicken strips in a little oil. Set aside.
  3. In the same pan, brown the garlic and the onion, add the mushrooms, carrots, potatoes and cream.
  4. When the potatoes are half-cooked, add the browned chicken and water chestnuts.
  5. Add chicken stock if the sauce gets too thick.
  6. Season with salt, pepper and a little sugar.
  7. Simmer for about 5 min or until the potatoes are done.
  8. Sprinkle shredded cheese and parsley on top, or cover with pastry dough and bake.

Notes

If you're feeling adventurous, maybe you'd like to try using coconut cream (instead of regular cream) and 1/3 to 1/2 can of pineapple tidbits to make the dish a bit more 'tropical', and serve with steamed rice.