Chicken Pastil is a traditional Filipino dish that originated in Mindanao, particularly among the Maguindanao people. It was originally created as a practical, portable meal for farmers and travelers, combining flavorful shredded chicken with rice wrapped in banana leaves. Over time, Chicken Pastil became popular across the Philippines due to its simplicity, affordability, and comforting taste. Today, it is commonly sold as street food, lunch packs, and homemade family meals, loved for its savory, slightly oily chicken topping served over warm rice.
Chicken Pastil Recipe
If you’re looking for a simple yet deeply satisfying Filipino dish, Chicken Pastil is the perfect choice. This Chicken Pastil recipe features tender shredded chicken cooked in garlic, soy sauce, and aromatic spices, then served over fluffy steamed rice. It’s easy to prepare, budget-friendly, and ideal for meal prep or packed lunches. With minimal ingredients and maximum flavor, this recipe brings authentic Filipino comfort food straight to your kitchen.
Ingredients
For the Chicken Pastil
For Serving
Steps to Follow to Make Easy Chicken Pastil
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Step 1: Boil the Chicken Until Fork-Tender
Place the chicken in a pot with water and bring to a gentle boil. Cook until the chicken is fully cooked and tender. Remove from heat, let it cool slightly, then shred the chicken finely using forks.
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Step 2: Build the Aromatic Flavor Base
Heat Cooking Oil in a pan over medium heat. Sauté Garlic and Onion until soft and fragrant. This forms the flavorful foundation of authentic Chicken Pastil.
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Step 3: Infuse the Chicken with Savory Goodness
Add the shredded chicken to the pan and stir well. Pour in Soy Sauce, Oyster Sauce, Sugar, Black Pepper, and Bay Leaf. Mix thoroughly to coat the chicken evenly.
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Step 4: Simmer for Deep Flavor Absorption
Add Water or Chicken Broth and lower the heat. Let the chicken simmer gently until the liquid reduces and the chicken becomes slightly oily and richly flavored.
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Step 5: Assemble the Pastil Like a Local
Serve the chicken mixture over warm Steamed Rice. For a traditional touch, wrap the rice and chicken in banana leaves before serving.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 300kcal
- % Daily Value *
- Total Fat 10g16%
- Saturated Fat 2g10%
- Cholesterol 70mg24%
- Sodium 620mg26%
- Total Carbohydrate 28g10%
- Protein 26g52%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- Chicken thighs provide juicier results, while breast meat is leaner.
- Do not over-dry the chicken; a slightly oily texture is traditional.
- Adjust soy sauce according to your salt preference.
- Banana leaves enhance aroma but are optional.
- This dish tastes even better the next day.
Frequently Asked Questions
1. What makes Chicken Pastil different from other chicken rice dishes?
Chicken Pastil uses finely shredded chicken with a lightly oily, savory topping instead of saucy or fried chicken. It’s designed to complement rice without overpowering it.
2. Can I make Chicken Pastil ahead of time?
Yes, Chicken Pastil is perfect for meal prep. Store it in an airtight container in the refrigerator for up to 3 days and reheat gently.
3. Is Chicken Pastil spicy?
Traditional Chicken Pastil is not spicy. However, you can add chopped chilies or chili oil if you prefer heat.
4. Can I use leftover chicken for this recipe?
Absolutely. Leftover boiled or roasted chicken works well and saves time while still delivering great flavor.
5. What can I serve with Chicken Pastil?
It pairs best with steamed rice, pickled vegetables, cucumber slices, or a simple Filipino vinegar dip.
