Chicken Pastel (low fat)

Chicken pastel is a favourite recipe among the Filipinos. You can find this recipe as part of the menu on special occasions. There are many versions in the preparation of this dish. But most of them are very fattening. That is why I thought of simplifying the recipe and lowering the fat content without sacrificing the taste so I came up with this recipe.

Ingredients:

1 kg Chicken breast (cut into 1 in cubes)

¼ kg Potatoes (cubed)

½ cup Carrots (cubed)

2 pcs. Bell peppers (cut into cubes)

2 tbsp. Garlic (minced)

1 pc. Onion (medium, thinly sliced)

3 slices Ginger (about ½ tsp.)

½ tsp. Iodized salt

1 cup Water

1 tsp. Sugar

1 cup Evaporated milk (extra creamy)

1/3 cup Parsley (chopped)

½ cup Safflower oil (for frying potatoes and carrots)

2 tbsp. Safflower oil (for sautéing)

Cooking Instruction:

Deep fry the potatoes until golden brown and the carrots until the surface turns slightly brown separately. Set aside the fried vegetables in a strainer to remove excess fat.

Transfer 2 tbsp of the hot oil and sauté on it the garlic and onion until the garlic turns golden brown and the onion starts to caramelize. Add the ginger and toss in the chicken and stir fry for 2 minutes. Add the water, black pepper, sugar, and salt and heat strongly to start boiling. When boiling starts cover and reduce the flame to maintain a gentle simmer. Cover for about 15 minutes and continue to simmer uncovered for another 10 minutes or until the liquid volume is reduced to about ½ cup. If the volume of liquid is too large that you feel it would be too long to reduce the volume with low fire, increase the fire accordingly. When the said volume is reached, toss in the potato, carrots, and bell pepper. Stir and add the milk. Increase the heat to start boiling the mixture. Continue cooking for at least 2 to 5 minutes when the boiling starts or until the volume of the liquid of only 1 cup remains and toss in the parsley. Serve as rice topping or with bread.