Description
A flavorful and aromatic Chicken Pastil recipe that combines tender chicken, fragrant rice, and a blend of spices. Perfect for special occasions or everyday meals!
Ingredients
Scale
- 500g bone-in chicken thighs (or drumsticks)
- 1 cup basmati rice (rinsed thoroughly)
- 2 tbsp coconut oil (for sautéing)
- 3 cloves garlic (minced)
- 1-inch piece ginger (grated)
- 2 stalks lemongrass (bruised and thinly sliced)
- 1 tsp turmeric powder
- 1 can (400ml) coconut milk
- 2 cups water
- 2 tbsp fish sauce
- Salt and pepper to taste
- Fresh cilantro (for garnish)
Instructions
- Sauté Aromatics : Heat coconut oil in a large pan over medium heat. Add garlic, ginger, and lemongrass; sauté until fragrant (about 2 minutes).
- Cook Chicken : Add chicken pieces to the pan and brown on all sides. Remove and set aside.
- Toast Rice : In the same pan, toast the rinsed rice briefly to enhance its nutty flavor.
- Simmer Together : Combine rice, chicken, coconut milk, turmeric, water, fish sauce, salt, and pepper in a pot. Bring to a boil, then reduce heat and simmer for 20 minutes.
- Layer and Bake : Transfer the mixture to a baking dish, cover with foil, and bake at 375°F (190°C) for 30 minutes. Garnish with fresh cilantro before serving.
Notes
For a creamier texture, increase the amount of coconut milk slightly.
Substitute chicken breast if you prefer leaner meat, but keep an eye on cooking time to avoid drying it out.
Experiment with additional spices like curry powder for a unique twist.
- Prep Time: 15 mins
- Cook Time: 50 mins
- Category: Main course
- Method: Baking , stovetop
- Cuisine: Filipino
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 5 g
- Sodium: 800 mg
- Fat: 20 g
- Saturated Fat: 12 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 2 g
- Protein: 30 g
- Cholesterol: 100 mg