Chicken pastel is not something I would cook every day as it has many ingredients. But as I was going through the ref and my pantry, I realized I had most of the ingredients to make it. I just had to run to the grocery for three ingredients: bell pepper, carrot, and Chorizo de Bilbao.
Before leaving, I brought the chicken out to thaw. As I was driving to the grocery, in my head, I was going “Pastel or Curry” over and over, and I decided that if I could not find the Chorizo de Bilbao, that meant that I would be making curry. I had an idea of where it could be, so I went straight to that section and immediately saw it … hanging below the Chinese Chorizo and Chorizo Macau. Decision made!
What part of the chicken should I use?
When it comes to chicken, I confess that I favor the thigh part because it is meaty and extra juicy. You can, of course, use any part or even one whole chicken. I know I saw some recipes that say to use chicken breasts, but … just between you and me … that part is dry … my least favorite part of the chicken.
Chicken fillet is also an alternative, but I find that many chicken stew-type dishes are more flavorful with the bone-in. That being said, you can most certainly use fillets … just add more flavor in with the chicken stock later.
Is substitution ok with marinades?
I say, sure, why not? Experiment! I do it all the time. I work with what I have in the kitchen. For example, I used light soy when I made this because that is what I had on hand. For the citrus, I usually use kalamansi, but since I still had half a lemon in the ref, I decided to use it rather than let it spoil.
Is there a technique for marinating chicken?
Honestly, it is the simplest thing. Just put the chicken in a large bowl, pour in the soy sauce, squeeze on the lemon juice, then give the chicken a massage. After that, just leave it alone for at least thirty minutes. Easy peasy, right?
Prep to kill time.
Some people leave the kitchen while marinating as it does take time. Me? I use that time to get all the other ingredients together and set them aside so that when I need them, I just need to scoop them into the pot. After all, there is still a lot that needs to be done.
No chicken stock? No problem. Just dissolve one chicken bouillon cube in one cup of hot water, and voila! Instant chicken stock. 🙂
wash the veggies, then set aside to dry a bit
peel and chop the garlic
peel and chop the onion
unwrap and slice the chicken franks
unwrap and slice the Chorizo de Bilbao
peel and slice the potato
peel and slice the carrot
slice the bell peppers, removing the seeds
pop the can of sliced mushrooms and drain
Slow is good.
There are quite a few recipes that call for high or medium-high heat, and that is usually how I start because I want to get the pan or pot nice and hot when I have to saute first. But once I have the meat in the pan, I usually bring it down from high to medium-high. Later, when the juices come out, I bring it down to medium-low to simmer. Cooking at too high temperatures might cook the food faster, but we miss out on the flavor and tenderness of the dish.
When cooking stews, medium-low and low heat are good once you get a good simmer. Trust me, it takes a little longer, but the results are quite gratifying.
If you don’t enjoy cooking, it may seem like a lot to do. Personally, I find cooking therapeutic and seeing (and hearing) my family enjoying what I prepared makes me happy.
1cupchicken stockYou can substitute with 1 cup hot water plus 1 Knorr chicken cube.
4pieceschicken frankssliced
1largepotatocut into wedges
1piececarrotcut into wedges
1cupall-purpose creamYou can substitute it with evaporated milk.
1red bell peppercut into 1-inch cubes
1green bell peppercut into 1-inch cubes
1cupsliced mushroomsI like to use champignons.
salt and pepper to taste
Instructions
Preparation
Wash the chicken cut-ups and place them in a container. Pour over the soy sauce and lemon/kalamansi and mix. Let it sit for 30 minutes to marinate. Set aside.
Peel and chop the other solid ingredients. Set aside.
Cooking
In a pot, saute the garlic and onion in some oil.
When onions are softened, add in the Chorizo de Bilbao.
Add the marinated chicken and lay it out evenly at the bottom of the pan to cook evenly. Scoop the sauteed garlic, onion, and Chorizo de Bilbao on top of the chicken so that they do not overcook or burn. The goal here is to LIGHTLY BROWN the chicken, not fry it. Lower the heat slightly and cover. You will notice that the chicken will not appear fried but will produce a "soup" instead if you do this. Make sure to turn the chicken as you don't want only one side to brown.
If you have more chicken pieces than space, do them in batches. When the first batch is lightly browned on both sides, put in the remaining chicken and place the first batch on top of them. Don't forget to cover. This step should take around 5 to 10 minutes.
Add the sliced chicken franks and chicken stock. Lower the heat and let it simmer covered for 20 minutes.
Add the potato, carrot, and cream. Mix, then simmer covered for another 8 minutes.
Add the bell peppers and mushroom, mix, and cook for another 3 minutes.
Turn off the heat and just let it sit for a few minutes before serving.
Do you recall me mentioning how we usually have chicken by default here at home? It is a no-brainer, to be honest. When we can’t think of what to cook or what to order in we just go CHICKEN!
For those of you who have gotten into the habit of ordering using apps like Grab or Foodpanda, you know how expensive it can get to order food. You start off just intending to buy for yourself but then there is a minimum needed to get free delivery or discounts using vouchers. In the end, you end up spending more than you intended.
I happen to be one of those people that love to cook and often prefer to do things from scratch. I love Magnolia for coming up with the bridge between cooking from scratch and instant food. Hooray for Magnolia Chicken Timplados Fried Chicken Drumsticks!
Contents of one (1) Magnolia Chicken Timplados RTC Friend Chicken Drumsticks
The packet comes with 3 drumsticks, breading, and BBQ flavoring. This is either good enough for sharing with 1 or 2 people or, just enough for me if I eat it alone without rice.
It isn’t an instant meal like a TV dinner that you can just pop in the microwave and eat. This ready-to-cook packet is, as it says … ready to cook, so it does require some rudimentary cooking skills to come out well. I posted some directions on how to cook the Magnolia Chicken Timplados Ready-To-Cook Fried Chicken Drumsticks on Hearthandhomebuddies.com and CleanSpoonChronicle.com in case you need to know how it is done.
This package I got was not for BBQ chicken. It isn’t a saucy dish. No, it is fried chicken with BBQ powder coating it.
I love the marinade! It is flavorful but not overpowering. The breading gives that crispiness we look for in fried chicken, and the BBQ powder flavoring gives this simple dish that extra zing! I can’t finish a pack on my own but I know that my nephew and niece certainly can. It pairs perfectly with pasta!
I had my BBQ-flavored fried chicken with creamy tomato pesto with Italian sausage and mushroom. I liked it so much that I did it again the following day, lol!
If you live alone or with just one other Magnolia Chicken Timplados is something you may want to consider having in your freezer. It is ready to cook any time you are. Magnolia Chicken Timplados is available in all leading supermarkets.
Cooking pasta al dente is something many people find challenging. Even when we follow the cooking instructions in the package of store-bought pasta noodles they don’t always turn out right. I learned a trick that guarantees your pasta will never be undercooked or overcooked and soggy.
Boil water in a pot.
The size of the pot and the amount of water really depends on how much pasta you are cooking. If you are cooking just one serving then a smaller pot and less water would obviously be better. A common question I encounter is how do we know how much water to put in?
How much water do I put in?
If you are cooking pasta like fusilli, penne, bowties, or macaroni here is a trick I learned.
While the pot is dry, pour in the pasta and shake the pot until it is evenly distributed.
Take note of how high up the pasta goes and then transfer it to another container.
Fill the pot with water up to where the pasta reached plus 1 inch.
When cooking pasta like spaghetti, capellini (angel hair), fettuccini, or lasagna, I honestly just eyeball it following the same principle as above. If you are cooking the whole package, following the package instructions also helps.
Can I put the pasta in yet?
Set the pot to boil. Sometimes we get impatient and want to put the pasta in when the water starts to smoke. DON’T DO THAT. Literally, wait for the water to bubble and boil.
Before putting in the pasta add the salt and a little oil to the water. The salt will add flavor to the pasta and the oil will help in preventing the pasta from sticking.
Is there a proper way to put the pasta in?
Keep the heat setting on high.
For long pasta noodles like capellini, spaghetti, and fettuccini, the trick is to hold the pasta in a fist, standing (the pasta noodles, not you) in the middle of the boiling water and then letting go, allowing the pasta noodles to fan out in the pot.
Do not make the Italians angry. DO NOT BREAK THE NOODLES TO FIT THE POT! As the noodles absorb the water, they will all slide into the pot and fit, I promise. Once the noodles have settled in the water mix them slightly so that they get coated in the oil.
If you are cooking fresh noodles you just put them in carefully so as not to tear them. For other types of pasta, you can just pour them in and mix them slightly to evenly distribute them in the pot.
How long do we cook this?
This is where several opinions usually come in but this is what we’ve found works the best. First of all, make sure the heat is set on high. set your timer for TWO (2) MINUTES.
Yes, I said just TWO Minutes. Cook your pasta uncovered on high heat. While waiting for the timer to ping you can start preparing your sauce and toppings.
Once the timer pings turn off the heat, stir your noodles (which at this point will not look cooked yet), and then cover the pot. Set your timer once again depending on the kind of pasta you are cooking from four (4) to eight (8) minutes. Pasta noodles like capellini need less time so I usually let them sit in the hot water for three (3) to four (4) minutes. With thicker pasta like penne, rigate, or fusilli you can max out the time.
Take note that at this point the pasta is cooking in the hot water but no extra heat is added. This is an important step to ensure your noodles are al dente. In the meantime, prepare your sauce and toppings. My go-to is aglio e olio as it is quick and easy. I just add whatever meat I have on hand such as marinated chicken, sausage, or leftover pork chop. You can also prepare your sauce ahead of time if it will take longer than five (5) minutes to prepare.
Once the timer pings again, your pasta is ready to be served! If you are mixing your sauce in directly then just drain the water and put the sauce and pasta together. Make sure the pasta is drained well or your dish will be watery. If you are serving the pasta and the sauce separately then aside from draining the water, you will also want to run the pasta under running water to stop the cooking process. Remember, while there is heat, the pasta will keep cooking!
Today I whipped up come capellini aglio e olio topped with chopped up hotdog and sprinkled with Parmesan cheese.
The only thing you have to do now is eat!
* except for the last photo, all the other photos were taken from Unsplash.com.
Every year, we always wish for the good health of our loved ones. One great way to do this is to try out new recipes that are more nutritious and share it with them.
You can offer nutritious meals to your family without compromising on taste. You can also shop for affordable ingredients at your nearby grocery. For more variety, pasta is a quick and easy ingredient you can turn into a filling meal. There are also endless possibilities with pasta or “pastabilities” that you can whip up every day.
Kick-off 2023 right with masarap, masustansya, and sulit dishes using a good quality ingredient like El Real Pasta. Here are some recipes that the whole family will enjoy:
Bet na bet na Pinakbet Pasta
Pinakbet is a Filipino ulam with pork and vegetables like squash, ampalaya, and tomatoes, which are all good sources of vitamins and minerals. You can change it up and make Pinakbet Pasta with El Real Healthy Pasta. The combination of crispy pork belly, hearty vegetables, and flavorful bagoong will give you a burst of flavor. See the full Pinakbet Pasta recipe here.
Spicy and creamy Healthy Laing Pasta
Add a spicy kick to your El Real Healthy Spaghetti by adding laing and chilis to it. The taro leaves used to make laing are known to be rich in vitamins A and C. For the sauce, it’s made with coconut cream to make it thicker and creamier. See the full Healthy Laing Pasta recipe here.
Go green with Pesto and Parmesan Macaroni
For a nutritious and filling macaroni dish, you can try making Pesto and Parmesan Macaroni. Made from basil, pesto is said to be a good source of vitamins, calcium, and iron, which makes it a great pasta sauce. Give your dish more flavor with some lemon juice and sour cream in the sauce, and top off your El Real Elbow Macaroni with chili flakes and parmesan cheese. See the full Pesto and Parmesan Macaroni recipe here.
Healthy Sardine Spaghetti for your dose of seafood
Fish like sardines are an excellent source of vitamins B-12 and D, and other nutrients. Sardines can make a great pasta dish when mixed with oil, garlic, and a little lemon juice on top of El Real Healthy Pasta. See the full Healthy Sardine Spaghetti recipe here.
Creamy Spinach Pasta for all ages
If you want a dose of iron and vitamins, you can try adding spinach to your meals. A delicious way of incorporating this into a pasta dish is by mixing it with cream and ricotta cheese. You’ll get a nice creamy sauce with hints of spinach with every bite of El Real Healthy Spaghetti or any type of El Real pasta. See the full Creamy Spinach Pasta recipe here.
Start the year right with sarap, sulit, at sustansya meals courtesy of El Real Pasta. You can now share nutritious pasta dishes that are also delicious with your loved ones, be it daily or on special occasions.
The Mango Float is a popular dessert during parties. I’ve heard it referred to as a Mango Graham cake because of its ingredients, I suppose. This dessert is easy to make and disappears quickly! I always make sure to make space in my tummy when I know it is on the menu.
Will any mango do?
If you live in the Philippines you know that there are several types of mangoes but not all of them will go well as an ice cream cake, which is technically what this dish is. The type of mango we use for the mango float is the one we call kalabaw. I seriously have no idea why it is named after an animal but among all mango varieties, this is the one that is very sour while it is green and super sweet when it is yellow and ripe.
The secret to a really good mango float is … the mangoes have to be very sweet. And the best way to find out is to taste it. Just take a slice and eat that. From my experience, though, you should be able to tell how sweet it is even as you are peeling it. In my case, if I start to salivate I already know it will be too sour to put in the dish but perfect to munch on later.
What cream to use?
All-purpose cream is what I used for this recipe but if you have whipping cream (or whipped cream) then that will do as well. There are several brands in the market to choose from such as Anchor, Emborg, President, Arla, etc. I prefer regular all-purpose cream because 1) it’s cheaper and 2) it is available everywhere. In addition, I can easily whip the cream myself with a stand mixer.
Can I use sugar instead of condensed milk?
Truly, what you combine is up to you but from my experience, the condensed milk not only serves as a sweetener but is also a binder since it is quite thick.
Graham crackers
For this recipe I would recommend having the Graham crackers two ways … in cookie form and crushed. You can find both versions easily in the grocery store. For the layers, we will use the cookies but for the toppings, we will use the crushed Grahams. This is honestly more for aesthetics than anything else but I also like the texture of the crushed Grahams. 🙂
A simple no-bake dessert that is always a hit at gatherings. The most challenging task for most is layering.
Course: Dessert
Cuisine: Filipino
Keyword: cream-based, graham crackers, mango
Equipment
stand mixer (optional)
mixing bowl
spatula
1 9x13 pan
Ingredients
500mlcream
250mlcondensed milk
Graham crackers
crushed Graham crackers
2 to 3piecesripe mangoes, sliced thinly
Instructions
Place the cream in a bowl, and mix it until it is smooth and not lumpy. Add the condensed milk and fold using a spatula.
Put some of the cream mixture in the tray and spread evenly.
Place a layer of Graham crackers (without overlapping) to cover.
Put some cream on the Graham and spread evenly.
Last some thinly sliced mangoes as close to each other as possible.
Place a layer of cream and spread.
Repeat step 4 until you run out of mango slices.
Top with crushed Grahams.
If you have extra slices but not enough to cover another layer you can put them on top of the Graham bed.
Place in the freezer to set.
Notes
This does not take long to set so you can enjoy this in an hour or two.* In the first step, before mixing the cream with the condensed milk, I like to whip it for about 7 minutes to put some air in it so that once this dish is frozen it isn’t rock hard.
This really doesn’t take long to make but I hesitated to indicate a time because it really depends on you. If you are the type who likes to work quickly and efficiently then it will be done in no time at all. But if you are the type to loo-lee-loo and take your time, it will take longer, but probably not by much more. What matters is that when you make this dish, don’t stress out. It really is super easy to make.
Doughnuts have been a popular sweet indulgence of Pinoys since these were introduced about 4 decades ago. And from then on, doughnuts have evolved, even trended, into exciting formats and flavors.
Doughnut you know that you can now whip up consistent, #Madalicious, premium quality yet affordable doughnuts to satisfy you and your family’s cravings or start up a sweet profitable business venture? San Miguel Mills Inc (SMMI) added recently to its line of baking premixes
Mix ‘n Fry Yeast Raised Doughnut Mix. You doughnut need to make doughnuts from scratch, which will incur a lot of your precious time. Instead, just add yeast, water, and oil to the premix and be ready to churn out 2 dozen delicious, soft doughnuts! Get glazy with these doughnuts.
Keep the heat setting on high.
Add a spicy kick to your El Real Healthy Spaghetti by adding laing and chilis to it. The taro leaves used to make laing are known to be rich in vitamins A and C. For the sauce, it’s made with coconut cream to make it thicker and creamier. See the full Healthy Laing Pasta recipe 
For a nutritious and filling macaroni dish, you can try making Pesto and Parmesan Macaroni. Made from basil, pesto is said to be a good source of vitamins, calcium, and iron, which makes it a great pasta sauce. Give your dish more flavor with some lemon juice and sour cream in the sauce, and top off your El Real Elbow Macaroni with chili flakes and parmesan cheese. See the full Pesto and Parmesan Macaroni recipe 
Fish like sardines are an excellent source of vitamins B-12 and D, and other nutrients. Sardines can make a great pasta dish when mixed with oil, garlic, and a little lemon juice on top of El Real Healthy Pasta. See the full Healthy Sardine Spaghetti recipe 
If you want a dose of iron and vitamins, you can try adding spinach to your meals. A delicious way of incorporating this into a pasta dish is by mixing it with cream and ricotta cheese. You’ll get a nice creamy sauce with hints of spinach with every bite of El Real Healthy Spaghetti or any type of El Real pasta. See the full Creamy Spinach Pasta recipe 
The Mango Float is a popular dessert during parties. I’ve heard it referred to as a Mango Graham cake because of its ingredients, I suppose. This dessert is easy to make and disappears quickly! I always make sure to make space in my tummy when I know it is on the menu.
Doughnuts have been a popular sweet indulgence of Pinoys since these were introduced about 4 decades ago. And from then on, doughnuts have evolved, even trended, into exciting formats and flavors.
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