If you love exploring different cuisines, you’re in for a treat with this chicken pastil recipe. Chicken Pastil is a dish from the beautiful region of Mindanao in the Philippines, and I am replicating it here in the USA.
What is Chicken Pastil?
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Chicken Pastil is a traditional Filipino dish consisting of shredded chicken, cooked rice, and a flavorful side addition. In my case, I add salted egg and atchara. This dish is delicious and incredibly convenient, as it can be eaten as a complete meal on its own, making it perfect for busy days or even festive occasions. It is a dish wrapped in banana leaves. I remember my mom preparing this lunch for my Dad.
Whether you’re a food enthusiast looking to explore new flavors or someone curious about the culinary delights of Mindanao, Chicken Pastil is a dish that promises to tantalize your taste buds. With its flavorful combination of shredded chicken, aromatic rice, and fragrant spices, it’s no wonder that Chicken Pastil has become a beloved dish in Mindanao and across the Philippines. Why not try it and embark on a culinary journey to the heart of Mindanao?
Is chicken Pastil like Adobo?
You might wonder if Chicken Pastil resembles Filipino dishes like Adobo or Pater. While they share some similarities, each dish has distinct flavors and cooking methods.
Adobo is a well-known Filipino dish made with spices and then braised until tender. On the other hand, Chicken Pastil has a different flavor profile, with the use of turmeric and other spices giving it a unique taste that sets it apart from Adobo.
As for Peter, it’s another traditional dish from Mindanao, but unlike Chicken Pastil, it features ground meat (usually beef or chicken). While both dishes use similar ingredients and cooking techniques, they are distinct in flavor and texture.
Storing Chicken Pastil
One of the great things about Chicken Pastil is its longevity. When stored properly in the refrigerator, Chicken Pastil can last several days, making it a convenient option for meal prepping or enjoying leftovers. ‘
To maintain its freshness., store Chicken Pastil properly, follow these simple steps:
- Allow the Chicken Pastil to cool to room temperature before storing.
- Transfer the Chicken Pastil to an airtight container or wrap it tightly with plastic wrap.
- Place the container in the refrigerator.
- Chicken Pastil can be stored in the fridge for 3-4 days.
Ingredients for Chicken Pastil:
Here are the ingredients you’ll need to make Chicken Pastil:
- Breasts, shredded– if you have leftover turkey, use that one instead. You can check my post on how to cook Turkey Breast in the Instant Pot.
- Rice: Jasmine rice works well for Chicken Pastil, but you can use any long-grain rice variety.
- Turmeric: This spice gives Chicken Pastil its vibrant yellow color and distinct flavor.
- Garlic, Onion, and ginger: (optional)Freshly minced garlic adds aromatic flavor to the dish. Sliced onions provide sweetness and texture. Finely grated ginger adds warmth and depth to the Chicken Pastil.
- Gochugaru (optional): Add sliced chili peppers to the dish if you like heat.
- Soy Sauce, Salt, and pepper: Season the Chicken Pastil to taste.
- Banana leaves: These wrap the Chicken Pastil before steaming, imparting a subtle aroma to the dish.
How to Make Chicken Pastil:
Here’s a basic recipe for making Chicken Pastil:
1,2 In a pan, melt the butter and sauté minced garlic, grated ginger, and sliced onions until fragrant and softened. Add the shredded chicken or shredded leftover turkey. Season the chicken mixture with turmeric, salt, and pepper, soy sauce, and cook for a few more minutes until the flavors meld together. Cook the chicken until charred.
3,4 Cook the rice in the Instant Pot or the rice cooker. Take a piece of banana leaf and place some cooked rice in the center. Top the rice with a generous amount of the chicken mixture and add your favorite appetizer.
5,6Fold the banana leaf over the filling to form a packet and secure the edges with toothpicks or kitchen twine.
Enjoy the delightful flavors of Chicken Pastil, a dish that captures the essence of Mindanaoan cuisine!
- 1 Pan
- 1 Ladle
- Banana Leaves
- 2 clove Minced garlic, optional
- 1 small Chop onion, optional
- 1 tbsp Chop Ginger, optional
- 2 tbsp Soy Sauce
- 1/4 cup unsalted butter
- 1/2 tsp salt
- 1 tsp ground pepper
- 1/2 tsp Gochugaru
- 1 tsp Turmeric
- Melt the butter in the pan and saute the garlic, ginger, and onion if you are using it. Cook until the onion is transparent.
- Add the shredded chicken or shredded leftover turkey. Cook until somewhat crispy. Season with the spice. Add more, or less spice according to your liking.
- Cook the rice in the Instant Pot, or in the rice cooker.
Assemble the Chicken Pastil in the Banana Leaves
- Scoop one cup of hot rice and spread it flat to the center of the banana leaves. It The rice must be hot. Doing so will make the flavors and aroma of the banana leaves seep through the rice. Put the cooked chicken pastil on top and add appetizers on the side.
- Fold all sides of the banana leaves. My mom wrapped it with an old newspaper and tied it with a kitchen twine. In my case, I just transfer it to a lunch box and cover it.
- Simply unwrap when you are ready to eat it.
Hi, my name is Shobee. Welcome to The Skinny Pot, where we cook Easy Recipes from the available ingredients from our pantry and fridge! We’re your go-to source for simple and delicious recipes that make the most of what you already have at home. Talk about the pantry challenge. Read more...