Chicken Pastil Recipe Authentic

Chicken pastil (Recipe) is one of the most popular Filipino dishes with its roots in Mindanao. It is a humble meal that is often served in banana leaves with seasoned shredded chicken over rice. Firstly, it was only a common street food in the Philippines, Chicken Pastil is available at lots of households and is loved because it is a quick meal, pocket-friendly, and has an inviting taste. 

A delicacy to be savored during lunch, at home, or even a social get-together, obviously, it is an excellent choice for all instances.

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Chicken Pastil Recipe Times

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Ingredients Chicken Pastil Recipe

• 2 cups cooked white rice (preferably Jasmine or sticky rice)
• 3 boneless, skinless chicken breasts, shredded
• 2 tablespoons vegetable oil
• 1 onion, finely chopped
• 4 cloves garlic, minced
• 2 tablespoons soy sauce
• 1 teaspoon fish sauce
• ½ teaspoon ground black pepper
• ½ teaspoon sugar (optional)
• Banana leaves for wrapping (optional)
• 1 green chili (optional, for added spice)
• Salt to taste

Nutrition Facts (Per Serving)

• Calories: 380

• Protein: 25g

• Carbohydrates:50g

• Fat:10g

• Fiber:2g

• Sugar:3g

• Sodium:750 mg

Preparation (Step by Step)

Prepare the Chicken:

• To start, boil the chicken breasts in a medium pot with salted water. Do it until it is fully cooked which will take around 12 to 15 minutes. Once the chicken is done, take it out and let it cool a bit. Use a couple of forks or your hands to pull the chicken and put it aside.

Sauté the Aromatics:

• Take a large pan and heat the vegetable oil. Over medium heat, add the chopped onions and garlic and sauté until the onions become soft and translucent (around 3 minutes). Remember that the garlic can burn and turn bitter hence be careful don’t overcook it.

Cook the Chicken:

• Subsequently, add the shredded chicken to the pan with the sautéed onions and garlic. Blast it well to get the flavors combined. Subsequently pour the soy sauce and fish sauce, and grind the black pepper and add a pinch of sugar to give the savoriness. 

• For the lovers of the burning hot thing, you could add the chopped green chili at this step if desired. Finally, cooking the chicken mixture for 5-7 minutes while occasionally stirring, allows it to absorb the sauces and turn slightly brown.

Prepare the Rice and Serve:

• If you wish to use banana leaves as a wrapping paper, you can soften them by holding them over an open flame and then cutting them into squares. 

• On each banana leaf, put a scoop of rice, and then some chicken on top of it. Wrap the banana leaf so that rice and chicken are enclosed which will make a nice looking pack.

Cook’s Note

Banana Leaf Alternatives:

• In case you don’t have a leaf of a banana, you can offer Chicken Pastil on a normal plate. The banana leaves give a classic vibe and an earthy taste, though the meal is as delicious as if they were not included.

Flavor Adjustments:

• You can alter the seasoning up to your preferences. You can add more soy sauce than you would normally eat if you prefer extra salty flavor or you can add more sugar if you like it sweet.

FAQs

Can I use chicken thighs instead of breasts for Chicken Pastil?

• Absolutely you can! The chicken thighs are richer in flavor and they are more tender than breasts so actually, they are a good replacement. The same procedures for shredding and cooking the meat are to be followed.

Can I freeze Chicken Pastil?

• Yes, you may freeze the chicken separately from rice, which can last for a minimum of about 2 months. Infuse it in a frying pan to serve with newly made rice.

Is there a vegetarian version of Chicken Pastil?

• For a vegetarian option, you can swap tofu or textured vegetable protein (TVP) for the chicken. Just use the same spice blend and cooking procedure to get a tasty plant-based style.

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