CHICKEN PASTEL... A Family Classic

Every time there is a special occasion at home like a town fiesta or Nanay's Birthday or maybe an anniversary, one of the special dishes being prepared is the Chicken Pastel. 

Our family has several variations. One would have "lengua" and my version would be baked with a crust. Here is the mother recipe of our Family Version of PASTEL DE POLLO...

INGREDIENTS: 

4 T Butter
1 C Chopped Bacon
6 cloves Garlic, minced
1 whole Large White Onion, minced
½ C Celery, minced
¼ C Roasted Red Bell Peppers, minced
½ C Chorizo de Bilbao, sliced
¼ C Liver Spread
2 kg Chicken Thigh Fillet, cubes
1½ C White Wine
1 C Frankfurters, sliced
½ C Water Chestnuts, quartered
1 C Button Mushrooms, sliced
1 C Carrots, diced
½ C Frozen Green Peas
2 C All-Purpose Cream
2-3 doz. Hard-boiled Quail Eggs, peeled
2 t Ground Oregano
Salt and Pepper
Chopped Parsley 

PROCEDURE: 

1. In a pan, melt butter and render bacon till all fats are extracted. 
2. Sauté garlic till lightly brown. 
3. Add in onions, celery, and bell pepper. Caramelize. 
4. Pour in chorizo. 
5. Add liver spread and sauté till slightly toasted. 
6. Place in chicken and mix till everything is well incorporated 
7. Add in white wine. 
8. Deglaze and simmer over low heat till chicken becomes opaque. 
9. Add in frankfurters, water chestnuts, button mushroom, carrots, and green peas. Simmer until all meats are tender.
10. Pour in cream and continue simmering till thick. 
11. Add in quail eggs, and season with oregano, salt, and pepper. 
12. Served immediately sprinkled with chopped parsley. 

Yield: 20 – 25