Easy Recipe for Chicken Pastel

Preparation:

1. Prepare the chicken. If bought whole, cut it into serving pieces.

2. Peel and chop the garlic and onion. Then peel and cube the potato, carrot, and bell pepper.

3. Slice the chorizo and chicken hotdogs diagonally. Then slice the mushroom, too, if it was bought whole.

Cooking:

1. Fry the potato and carrot cubes until the sides are golden brown. Remove them from the pan and set them aside.

2. In a pan or wok, heat cooking oil over medium heat. Cook the potato and carrot on both sides until the color changes and a crust forms around the edges. Remove them from the heat and set them aside.

3. Fry the chorizo de Bilbao for 1 minute, then add the chicken hotdog and continue frying them over medium heat for 3 minutes, then set them aside.

4. On the same pan or wok with the remaining oil, add 2 tbsp. of butter. Once melted, add the onions and saute until soft and translucent. Then add the garlic and saute until fragrant.

5. Add the cut chicken pieces; stir in soy sauce, fish sauce, and ground black pepper. Cook the chicken for 5 minutes or until it turns opaque; stirring occasionally is necessary. Let the chicken render its juice and absorb the seasoning.

6. Add 1 cup of water and put in the dried bay leaves, then cover the lid and cook for 20 minutes over medium-low heat. Stirring from time to time is needed.

7. Add the pan-fried potatoes, carrots, hotdogs, mushrooms, and bell peppers. Stir. Adjust the heat to low, then add the evaporated milk and simmer for 5 minutes.

8. Add all-purpose cream and stir to distribute. Season with salt, pepper, and sugar to taste.

   Note: Sugar is optional; add it if desired. Sugar will help balance the taste.

9. Cook for 5 minutes more, or until the sauce is creamy and thick.

   Note: Don’t overcook the vegetables.

10. Once cooked, transfer to a serving dish and serve hot. Happy cooking! Share and enjoy the food.