Chicken Pastel Recipe

Estimated cooking time for this chicken recipe: 1.5 hours

Ingredents:

• One 1 1/2 kilo chicken, cut in pieces

• One can (14 ounces) Vienna sausage, sliced

• 3 potatoes, diced

• 1 carrot, diced

• 1 up mushrooms, cut in half

• 1 green bell pepper, sliced in strips

• 1/2 cup sweet peas

• 1 onion, minced

• 1/4 cup grated cheese

• 1 cup margarine

• 2 cups chicken stock (broth)

• 1/2 cup evaporated milk

• 4 tablespoons soy sauce

• 1 lemon extract (juice)

• 1 egg, beaten

• Salt and pepper to taste

Pie Crust

• 2 cups flour

• 1/2 cup corn oil or vegetable oil

• 1 teaspoon salt

• 1/4 cup of water

Chicken Pastel Cooking Instructions:

• In a bowl, marinate chicken lemon juice and soy sauce for an hour.

• In a skillet, melt margarine and brown chicken, set aside.

• Sauté onion, bell pepper an mushrooms then add chicken broth. Simmer for 15 minutes then add potatoes, carrots, sweet peas, sausages, grated cheese and milk. Continue cooking for 10 minutes. Salt to taste.

• Transfer to a baking dish.

• Pre-heat oven to 450 degrees Fahrenheit.

• On a bowl, combine the flour, salt, cold water and oil. Mix into a ball.

• On a flat surface, roll flat the pastry and cover the chicken pastel mixture and seal the sides by pressing on the edges. Remove excess pastry.

• Punch small holes on the pastry to let out steam during baking then brush with beaten egg.

• Bake until golden brown (about 15 minutes).

source: http://www.filipinofoodrecipes.net

chicken breast with a great mushroom sauce

This is a simple sautéed chicken breast with a great mushroom sauce. The sauce is basic. Try this same sauce with caramelized onions substituted for the mushrooms.

Ingredients
2 boneless, skinless chicken breasts
Salt and pepper
flour
2 tablespoons butter
1 1/2 cups fresh mushrooms, sliced
1 14-ounce can chicken broth
1/4 cup flour plus enough water to dissolve the flour
1/2 cup heavy cream
2 tablespoons cooking sherry or to taste
1/2 teaspoon lemon juice
1 tablespoon butter
salt and pepper

Directions
1. Season the chicken breasts with salt and pepper and then dredge them in flour, shaking off the excess flour.
2. Sauté the chicken in melted butter in a large skillet over medium high heat, turning once when the bottom of the chicken is browned and halfway cooked. Reduce the heat to medium and continue cooking uncovered until the chicken is browned and done (170 to 175 degrees). Remove the chicken from the pan and set aside.
3. Melt the butter in the pan and add the mushrooms. Sauté the mushrooms until they turn light brown. Add the chicken broth to the pan and continue cooking.
4. Make a slurry of the flour and water. Add a little hot broth to the slurry and mix it in; then slowly pour it into the broth and mushrooms, stirring constantly. Continue cooking until the sauce bubbles and thickens.
5. Slowly add the cream and stir to combine. Stir in the cooking sherry and lemon juice. Salt and pepper to taste.
6. Place the chicken on a plate and pour the mushroom sauce over the top. Serve hot.

lechon manok with creamy liver sauce

Add your personal touch to your store bought lechon manok

Ingredients:

1 whole lechon manok

Creamy Liver Sauce:
Combine-
1/2 cup liver sauce
1/2 cup NESTLÉ Cream
1/2 tsp. salt

Mango-Cucumber Salsa: Combine-
1/4 cup vinegar
2 tbsp. MAGGI Savor Chili garlic
1 tbsp. sugar
1/4 tsp. salt
1 cup semi-ripe mangoes
1 cup cucumber, peeled and seeded
1/4 cup red bell pepper

Preparation:
Cut lechon manok into serving pieces. Serve with the Creamy Liver Sauce and Mango-Cucumber Salsa on the side.

8 servings