It is undeniable that Pinoys love to make saucy, gooey, yummy, and saucy dishes. Since the country is abundant in coconut, most of our dishes have a thick and saucy dressing. On this end, we’ll be showcasing how to prepare broiler pastels.
With the advent of all-purpose cream, preparing broiler pastel recipes has become more accessible and more uncomplicated. Besides, variations of this meal have already emerged among Pinoy families. Some recipe versions have marinated meat; others have hotdogs or sausages.
Regardless, in this article, we will share how to create yummy and creamy broiler pastel using natural and improvised components. We will walk you through some different methods of preparing your broiler pastel.
What Is Creamy Filipino Chicken Pastel Dish
For Pinoys, creamy broiler pastel or white meat pastel Filipino refers to a traditional saucy chicken casserole meal, sausages, peas, carrots, and taters. As a custom, you can see this food is often included in the menus intended to be served, such as festivities, family occasions, and other important social gatherings. Despite its prestige as the main course, it is simple to make due to simple elements you can buy in any store. Also, it is done in just mins.
With that, profounded below is one of the many recipe versions of broiler pastel most Pinoys like. Please take a close look at the descriptions and try to incorporate them as your recipe.
Variation of Filipino Recipes
There are many variations of recipes on making creamy broiler pastel as Pinoy families concocted their version of the chicken meal. It is usually done by marinating the diced meat in soy sauce and lemon or calamansi juice for more than 30 mins to an hour. Afterwards, a skillet of chicken and the sausages or hot dogs are sauteed until it is brown.
Over time, Pinoy families have come up with different recipe versions of this chicken serving. The recipes’ diversions were brought by numerous influences such as the geographical location, availability of resources, and preparing styles. In other words, the changes were mostly substitution of some, if not most, of the original ingredients. You can see how time and century changes just by looking at the transformation of the recipes.
The classic recipe version of this meal is the pastel chicken with eggs. You will need peeled pre-boiled quail eggs, diced chicken meat, carrots, green, bell pepper, and taters in making this. Added with nestle cream with garlic and onion.
Akin to pastel chicken with eggs is the Kapampangan’s pastel with Sipo egg. This pastel recipe consists of green peas, carrots, turnip (singkamas), and quail eggs. In the same way, it is covered with cream, but the chicken is not necessarily marinated.
In other recipe variations, you can see that some would use gata (coconut milk) as a substitute instead of using all-purpose cream. This ingredient is natural and abundant all over the archipelago. Thus, it is also used in other recipes that require cream or milk in a meal.
Finally, the use of Vienna or chorizo sausages is an eye-catching topping in broiler pastel. However, if there is none, it can be replaced with the usual breakfast hotdogs.
Mishaps are bound to happen, particularly for saucy recipes like pastel. We have discussed some of the problems that might challenge your patience in executing this excellent cuisine. Be mindful and take charge when these occur.
An easy fix for salty taste
One of the natural catastrophes is when the taste is overly salty. To address this, gradually add water until it reaches the desired flavor. Moreover, you can drop some raw potatoes for this vegetable, which is known as salt absorbent. However, don’t rely so much on potatoes; it can work in some instances but not in all. In the first place, just put a little salt and gradually increase it according to your desired taste.
Fixing curdled sauce in minutes
Another nemesis in pastel chicken recipes is when you unintentionally produced a curdled cream. Curdling occurs when the milk fats from the sauce start to separate from the liquid. It happened when you excited and excessively beat or mixed it.
Likewise, this recipe problem may occur when you let the dressing become over boiled. For your information, creams are composed of 20 to 40 percent of milk fats, depending on the brand.
To fix this, you need to act by uncurling the cream quickly. You may employ the base you used amounting to about a teaspoon. It can be vinegar, wine, or even water. Then, dash it on a pot and add the curdled cream. Stir it hard and thoroughly using a whisk until desired texture appears.
When the cream is still sour, you can tell that it is still savable. So, it must be uncurdled by mixing one tablespoon of fresh cream using an electric mixer at a regular speed. Then, continuously pour cream while simultaneously increasing the speed until the scream becomes smooth. Thus, you can also use a wire whisk to smoothen up the lumps.
Trivia About Good Pastel Recipes
Did you know that the original broiler pastel was the Spanish pastel de Pollo? It is a chicken pot pie that has a filling composed of mixed elements. It is similar to the locals’ empanada or chicken pie.
Wondering how to make this? Pie crust is created by making the dough using flour, an inch cube butter, and eggs. Mix the flour mixture until you come up with the right dough consistency. Use flour when kneading the dough to avoid it from being too sticky. Divide into two parts—one for the crust and one for the cover.
Once the pie crust is done, it is rolled over to a casserole then stuffed with meat and vegetables. Then, covered with the remaining pie dough. You can brush egg wash or melted butter on top to achieve a flaky crust. Set to the oven and served once done.
Tips in Cooking Chicken Pastel
Here are some new lenient tips we have enlisted to level up your cooking efficiency to help you even more. If you want to enhance or maintain your broiler pastel’s sauciness and taste, do these tips, and it will save you from horror kitchen stories.
Although you can use pork or beef as your meat in this recipe, we suggest using chicken breast for a healthier choice. Not only is it healthy, but this recipe can also save you prep time in the kitchen, for it finishes quickly.
More importantly, don’t heat the dressing until it is already boiling. Instead, continuously mix it until it simmers. You have to be patient here because simmering the dressing will form lumps, and your dressing will curdle. Just be alert and quickly respond if this occurs. Also, waiting time and following the recipe is not new to cooking; this will not be hard on your part. Review the remedy mentioned above.
Also, use an inch of butter or olive oil in sauteing the meat and the veggies to transform it into a smoother delicious taste. You can also add some dry herbs such as rosemary to give it a tangy flavor in recipes like this.
To avoid your veggies being overcooked or underdone, always saute first the ones you think will take more minutes/mins to be done, says, for example, the carrots or taters. Make sure the cut on the veggies is similar too. The inch size is perfect for it to finish faster. When done, add the remaining vegetables you think will be done more quickly than the rest.
Keep in mind to always use the freshest and newest of components whenever you prepare any meal. This is the secret in all recipes. Believe us when we say it does wonder and is different from the elements that are not fresh.
Lastly, when you cut the meat and veggies, always cut it in the same proportion and size, so when you assemble them, they will be cooked evenly.
Greatly Served With
Now you might be thinking of what broiler pastel menus could be significantly served with. We have some fantastic ideas to share with you, but you can also try to do whatever crazy ideas you might think of.
- Since rice is a staple food for all Pinoys, warm rice is an immediate broiler pastel partner. After all, it is a knockout viand for lunch or dinner or in fiesta where rice is ever-present.
- Chili relish– if you are in for a little adventure, you can use chili relish to spice this up. Spiciness can make this serving delicious to the taste buds.
- Soft Drinks or juice – It is not new that any Pinoy would agree, and maybe even you, that soft drinks or any juice would not be excluded on the food table. Broiler pastel can be significantly served together with these beverages as any other meal.
- Soup – Broiler pastel recipes are food all about creaminess. It can make you a little bit feel “umay.” You can prepare a soup with a runny, light, and thin consistency like bone soup or better, a bulalo soup, or the classic papaitan would do wonders.
- Noodles – talking about soup, broiler pastel can be served with noodles, too! Try it and give us some feedback about it!
- Empanada– since this recipe is naturally stuffed with almost the same elements as the broiler pastel, you can safely serve it with freshly baked empanadas, too!
- Toasted bread – If you don’t feel like having it with warm rice, you can try eating it with some toasted bread. It will be the right combination since broiler pastel stemmed from being a filling on bread.
You might have perceived that the chicken pastel recipe is a foreign plate before you stumbled upon this blog. Now, you are happy to know that it is an original Pinoy salver. Further, this meal won’t take out too much from your budget, so what are you waiting for? We know you are excited, and we can feel you.
Now that you have learned how to prepare chicken pastel. You can already dare to prepare. Besides, the name is not too intimidating anymore. You have the liberty to add this serving on your menu list while using this guide. Plan your lunch menu with this impressive manageable platter and tell us precisely about it!
For more delicious recipe, visit Eat Like Pinoy!
Best Chicken Pastel Recipe
- 1 lb Chicken chopped
- 3 cloves Garlic minced
- 1 pc Onion large size, chopped
- 2 pcs Chicken Hotdog small size, quartered
- 1 pc Carrot small size, cubed
- 1 pc Green Bell Pepper small size, sliced
- 1/2 tbsp Black Pepper
- 8 pcs Quail's eggs boiled
- 1 pc Potato large size, cubed
- 1 tbsp Cooking oil
- 1 tbsp Fish Sauce
- 1 cup Water
- 1 cup Nestle Cream
- 1 tbsp Cornstarch
- Heat oil in a pan. Sauté garlic until brown, then add the onion.
- Add the chicken and black pepper. Then cook while covered for about 5 minutes.
- Then put water and carrots, cook and cover for 5 minutes.
- Pour the Nestle Cream, bell pepper and quail's eggs. Cover and let it cook for another 5 minutes.
- Add the melted cornstarch and pour into the pan. Stir well and wait until cook.
- Serve while hot!