Chicken Pastel Recipe & How to Cook Guide

INGREDIENTS:

2 lbs skinned chicken thighs or any chicken pieces of your choice

3 tablespoons soy sauce

Juice of 1 lemon

2 tablespoons olive oil

2 cloves garlic, chopped

1 onion, chopped

1 ½ cup chicken broth

2 pieces Chinese style sausage, sliced into ¼ inch pieces

1 carrot, cubed

1 large or 2 medium potatoes, cubed

2 medium red bell peppers, cubed

1 cup sliced fresh mushrooms

1 can Vienna sausage, drained and sliced into ¼ inch pieces

½ cup light sour cream

Salt and pepper to taste

HOW TO COOK:

1. Marinate chicken in soy sauce and lemon juice. Let stand for 15 minutes. Drain and set aside.

2. Heat oil in heavy pan over medium high heat. Add the garlic and onion. Saute until onion is soft. Add the chicken pieces and sauté for 5 minutes or until meat is no longer pink.

3. Add broth and bring to a boil. Lower heat and let simmer for 20 minutes or until meat is tender. Constantly stir the mixture to avoid meat sticking at the bottom of the pan.

4. Add Chinese sausage, carrot, potatoes, bell peppers and mushrooms. Stir and simmer for 15 minutes or until potatoes are fork tender.

5. Stir in Vienna sausage and sour cream. Correct seasonings if needed. Serve immediately.

Source: Salu-salo

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