Chicken Pastil Recipe

Chicken Pastil (different from the more known, Chicken Pastel) is a dish we’ve only heard of recently during one of our evening strolls in the food park near us. It was a topping for lugaw. I got curious and researched afterwards as I had no idea what it was… then realized I had ingredients to make it!

None of us are Muslims, but trying out new and delicious flavors when there are a lot of limitations on what we can eat is always welcome in our household!

Print Recipe

Chicken Pastil Recipe

Pastil is a Muslim delicacy originating from Maguindanao. It's a rice dish made with shredded beef, chicken, or fish.

Course: Main Course

Cuisine: Filipino

Keyword: chicken, healthy, low fat low cholesterol

Servings: 6

Equipment

• 1 medium to large pan or pot

Ingredients

• 1 pc large, skinless chicken breast fillet (about 350 grams)
• 1 pc dried bayleaf
• 1 tsp whole peppercorns
• 1 stalk leek (or scallion)
• ½ tbsp olive oil (or neutral oil)
• 1 pc white onion medium to large
• 6 cloves garlic
• ¼ cup soy sauce (about 60ml)
• ½ tsp turmeric powder (about 3 grams)
• 1 pc red or green chili pepper optional
• salt to taste

Instructions

• Boil your chicken breast fillet in a pan of water along with the bayleaf, leek, whole peppercorns, and salt until cooked through. This takes about 20 to 30 minutes.
• While that is cooking, mince the white onion and garlic separately. Slice your chili pepper if using.
• Remove cooked chicken from pan and shred. Save the water it boiled in to another container. That's delicious liquid gold.
• In the same pan you used (no need to wash), add the olive oil and heat to medium.
• Add your minced onions until translucent, then add the minced garlic and cook until fragrant, stirring occasionally. Add in your chili peppers if using until cooked through.
• Add your shredded chicken to the pan, followed by the soy sauce and the turmeric powder. Stir until the color from the soy sauce and turmeric is spread even. Add more soy sauce if needed.
• (Optional) You can add a tablespoon at a time of the liquid the chicken boiled in so it doesn't dry out and it also adds some flavor.
• Once the flavor is to your liking, adjust the heat to high to toast the chicken. Spread the chicken on the pan to touch more surface area. Leave it alone for about 3 to 4 minutes, stir, and repeat, so more chicken gets a bit more toasted. This is for additional flavor and texture.
• Serve over white rice.

Notes

• Pan. You can use a pot or even both. I resorted to using a pan as it has more surface area to toast the chicken in after, and there’s only going to be one pan to wash after.
• Chicken breast fillets. We use chicken breast due to our LFLC diet, but chicken thigh fillets will work better as it’s more flavorful if you’re not watching fat and red meat intake.
• Chili pepper. Adding chili pepper is optional but will definitely lend more oomph to the dish. I have very low heat tolerance which is why I didn’t use any.

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