Creamy Chicken Pastel

Serves 1
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Directions

  1. 1Sear the chicken thighs until just cooked through. Chop them into bite-sized chunks and set aside.
  2. 2Sear the chicken thighs until just cooked through. Chop them into bite-sized chunks and set aside.
  3. 3Sear the chicken thighs until just cooked through. Chop them into bite-sized chunks and set aside.
  4. 4In the same pot, add a scoop of Star Margarine and sauté the garlic, onions, and mushrooms until fragrant and soft.
  5. 5In the same pot, add a scoop of Star Margarine and sauté the garlic, onions, and mushrooms until fragrant and soft.
  6. 6In the same pot, add a scoop of Star Margarine and sauté the garlic, onions, and mushrooms until fragrant and soft.
  7. 7Add the vegetables and stir, then return the meat along with the bell peppers and sausage.
  8. 8Add the vegetables and stir, then return the meat along with the bell peppers and sausage.
  9. 9Add the vegetables and stir, then return the meat along with the bell peppers and sausage.
  10. 10Pour in the chicken broth, fish sauce, and cream, and stir until combined.
  11. 11Pour in the chicken broth, fish sauce, and cream, and stir until combined.
  12. 12Pour in the chicken broth, fish sauce, and cream, and stir until combined.
  13. 13Set aside while preparing the rice.
  14. 14Set aside while preparing the rice.
  15. 15Set aside while preparing the rice.
  16. 16In a bowl, add the rice and a scoop of Star Margarine.
  17. 17In a bowl, add the rice and a scoop of Star Margarine.
  18. 18In a bowl, add the rice and a scoop of Star Margarine.
  19. 19Mix until evenly coated.
  20. 20Mix until evenly coated.
  21. 21Mix until evenly coated.
  22. 22Serve the chicken pastel with the rice and top with crispy garlic bits.
  23. 23Serve the chicken pastel with the rice and top with crispy garlic bits.
  24. 24Serve the chicken pastel with the rice and top with crispy garlic bits.

Ingredients

  • 250 g boneless chicken thighs
  • 250 g boneless chicken thighs
  • 250 g boneless chicken thighs
  • Oil for frying
  • Oil for frying
  • Oil for frying
  • 1 scoop Star Margarine Original
  • 1 scoop Star Margarine Original
  • 1 scoop Star Margarine Original
  • 10 garlic cloves, minced
  • 10 garlic cloves, minced
  • 10 garlic cloves, minced
  • 1 medium onion, diced
  • 1 medium onion, diced
  • 1 medium onion, diced
  • 1 pack brown button mushrooms
  • 1 pack brown button mushrooms
  • 1 pack brown button mushrooms
  • 1 carrot, chopped
  • 1 carrot, chopped
  • 1 carrot, chopped
  • 1 potato, chopped
  • 1 potato, chopped
  • 1 potato, chopped
  • 4 pieces Japanese sausage (or sausage of choice)
  • 4 pieces Japanese sausage (or sausage of choice)
  • 4 pieces Japanese sausage (or sausage of choice)
  • Red and green bell peppers, sliced
  • Red and green bell peppers, sliced
  • Red and green bell peppers, sliced
  • 1 cup chicken broth
  • 1 cup chicken broth
  • 1 cup chicken broth
  • Fish sauce, to taste
  • Fish sauce, to taste
  • Fish sauce, to taste
  • Pepper, to taste
  • Pepper, to taste
  • Pepper, to taste
  • 0.33 cup cooking cream
  • 0.33 cup cooking cream
  • 0.33 cup cooking cream
  • 1 scoop Star Margarine Original
  • 1 scoop Star Margarine Original
  • 1 scoop Star Margarine Original
  • Cooked rice
  • Cooked rice
  • Cooked rice
  • (optional) Crispy garlic bits
  • (optional) Crispy garlic bits
  • (optional) Crispy garlic bits

Equipment

potbowl

Tips

  • If you don't want the cream to curdle, add it at the end when the heat is off.