Creamy Chicken Pastel
Serves 1
Directions
- 1Sear the chicken thighs until just cooked through. Chop them into bite-sized chunks and set aside.
- 2In the same pot, add a scoop of Star Margarine and sauté the garlic, onions, and mushrooms until fragrant and soft.
- 3Add the vegetables and stir, then return the meat along with the bell peppers and sausage.
- 4Pour in the chicken broth, fish sauce, and cream, and stir until combined.
- 5Set aside while preparing the rice.
- 6In a bowl, add the rice and a scoop of Star Margarine.
- 7Mix until evenly coated.
- 8Serve the chicken pastel with the rice and top with crispy garlic bits.
Ingredients
- 250 g boneless chicken thighs
- Oil for frying
- 1 scoop Star Margarine Original
- 10 garlic cloves, minced
- 1 medium onion, diced
- 1 pack brown button mushrooms
- 1 carrot, chopped
- 1 potato, chopped
- 4 pieces Japanese sausage (or sausage of choice)
- Red and green bell peppers, sliced
- 1 cup chicken broth
- Fish sauce, to taste
- Pepper, to taste
- 0.33 cup cooking cream
- 1 scoop Star Margarine Original
- Cooked rice
- (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.
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