Creamy Chicken Pastel Recipe
Ingredients
- 1 pound boneless skinless chicken thighs, cut into bite-sized pieces
- 2-3 teaspoons salt divided
- ½ teaspoon black pepper
- 1 tablespoon oil
- 5 cloves garlic minced
- 1 small onion chopped
- 1 small bell pepper minced
- 1 piece chorizo diced
- 8 ounces mushrooms quartered
- ½ cup water
- 1 small potato peeled and diced
- 1 small carrot peeled and diced
- 1 4.6-ounce can Vienna sausages, sliced into rounds
- 60 grams cheddar cheese shredded
Instructions
- Prepare the ingredients by cutting the chicken, vegetables, mushrooms, chorizo, and Vienna sausages as directed.
- Season the chicken with 1 teaspoon salt and 1/2 teaspoon black pepper.
- Heat the oil in a large skillet or pot over medium-high heat. Add the chicken and cook for 5 to 7 minutes, stirring occasionally, until lightly browned. Transfer to a plate.
- In the same pan, add the garlic, onion, bell pepper, chorizo, and mushrooms. Cook for 5 to 7 minutes, stirring occasionally, until the vegetables have softened and the mushrooms have released their moisture. Season with 1 to 2 teaspoons salt.
- Return the chicken to the pan and pour in the water. Add the potato and carrot. Cover and cook for 8-10 minutes, or until the vegetables are tender.
- Stir in the Vienna sausages and shredded cheddar cheese. Cook for 1 to 2 minutes, stirring until the cheese has melted. Taste and adjust the seasoning as needed before serving. Enjoy with rice.
Nutrition
Serving1 servingCalories300 kcalCarbohydrates7 gProtein23 gFat19 gSaturated Fat7 gPolyunsaturated Fat2 gMonounsaturated Fat7 gCholesterol105 mgSodium770 mgPotassium430 mgFiber1 gSugar2 gVitamin A1850 IUVitamin C17 mgCalcium120 mgIron1.7 mg