Easy Chicken Pastel Recipe With Chorizo, Mushrooms, and Quail Eggs

When the occasion calls for something a little extra, this chicken pastel recipe delivers. Imagine tender chicken, hearty vegetables, mushrooms, and quail eggs coated in a rich, creamy sauce that's impossible to resist. It's the kind of dish that disappears fast at reunions, potlucks, and family gatherings. Fair warning: one serving of rice is rarely enough.

30 MINS

Cooking Time
15 MINS

Prep Time
10 People

Serves

oil (for sautéing)
100 grams onion (small dice)
50 grams garlic (minced)
1 kilogram boneless quarter leg (cut into menudo-sized pieces)
2 pieces Knorr Chicken Cubes
300 grams potato (medium dice)
300 grams carrots (medium dice)
1 stalk celery (chopped)
2 pieces chorizo de Bilbao (sliced)
2 small cans canned whole button mushrooms (halved)
2 pieces bell peppers (diced)
30 pieces quail eggs (boiled and peeled)
1 big can evaporated milk
2 tablespoons cornstarch dissolved in ¼ cup water (as needed)
1 cup all-purpose cream
fish sauce (to taste)
Pepper (to taste)
chopped green onions (for garnish)

Sauté the Aromatics Time: 2 minutes Heat oil in a large pot over medium heat. Sauté the onions and garlic until fragrant and softened.
Cook the Chicken Time: 5 minutes Add chicken and Knorr Chicken Cubes. Cook while stirring occasionally until the chicken is lightly browned.
Cook the Vegetables Time: 10 minutes Add the potatoes, carrots, celery, and chorizo de Bilbao. Cook until the vegetables are nearly tender.
Build the Sauce Time: 5 minutes Add mushrooms, bell peppers, quail eggs, and evaporated milk. Stir gently to combine. Gradually pour in the dissolved cornstarch while stirring continuously until the sauce thickens. Tip: Add the cornstarch slurry little by little to control the thickness of the sauce and prevent lumps from forming.
Finish with Cream and Serve Time: 3 minutes Turn off the heat and stir in the all-purpose cream until fully incorporated. Season with fish sauce and ground black pepper to taste. Garnish with chopped green onions and serve hot. Tip: Turn off the heat before adding the cream to prevent it from curdling or separating. This helps keep the sauce smooth, rich, and velvety.

Amount per Serving

Nutritional values	Amount per Serving
Energy (kcal)	193.07 kcal
Protein (g)	6.58 g
Carbohydrates (g)	13.18 g
Sugar (g)	2.76 g
Fat (g)	12.92 g
Fibre (g)	1.83 g

What Is Chicken Pastel?

Chicken pastel is a special-occasion Filipino dish known for its rich, creamy sauce and generous mix of colorful ingredients. While this version is prepared as a hearty stew, some cooks take it a step further by topping the filling with a flaky pastry crust. Both styles share the same comforting flavors, but the stew version is easier to prepare and ideal for serving larger groups.

Common Chicken Pastel Ingredients

The chicken pastel ingredients in this recipe work together to create an ultra-comforting dish. Tender chicken is simmered with vegetables, mushrooms, quail eggs, and chorizo de Bilbao, then finished with evaporated milk and all-purpose cream for its signature velvety sauce. Knorr Chicken Cubes help deepen the savory flavor of the dish.

How to Serve Chicken Pastel at Parties

Easy to prepare in large batches, Filipino chicken pastel is a natural choice for gatherings. Serve it with plenty of steamed rice alongside other handaan favorites such as lumpiang Shanghai, pancit canton, chicken afritada, and pork menudo. If you're hosting a more festive celebration and have extra time in the kitchen, you can serve a baked chicken pastel with a golden pastry crust for an elegant centerpiece.

How to Store Filipino Chicken Pastel

Allow the creamy chicken pastel to cool completely before transferring it to an airtight container. You can refrigerate it for up to three days and reheat it gently over low heat until warmed through. If the sauce thickens during storage, simply add a splash of evaporated milk or water to bring back its consistency.