Description
Chicken Pastil brings the heart of Southern Philippines right to your kitchen table with a comforting rice and chicken dish that’s packed with flavor. Families in Mindanao have perfected this delicious wrap that combines tender chicken, aromatic spices, and warm banana leaf packaging for an authentic regional experience.
Ingredients
Scale
Protein:
- 500 grams bone-in chicken thighs
Base Ingredients:
- 1 cup basmati rice
- 1 can (400 milliliters) coconut milk
- 2 cups water
Aromatics and Seasonings:
- 2 tablespoons coconut oil
- 3 cloves garlic
- 1-inch piece ginger
- 2 stalks lemongrass
- 1 teaspoon turmeric powder
- 2 tablespoons fish sauce
- Salt
- Pepper
- Fresh cilantro
Instructions
- Heat 2 tablespoons coconut oil in a large pan over medium heat. Toss in minced garlic, grated ginger, and sliced lemongrass. Sauté until your kitchen fills with an aromatic fragrance, about 2 minutes.
- Add 500g bone-in chicken thighs to the pan. Brown each piece thoroughly on all sides, creating a delicious golden exterior.
- Remove chicken from the pan. Add 1 cup rinsed basmati rice to the same pan. Toast your rice for 1-2 minutes, letting it develop a subtle nutty essence.
- Transfer toasted rice, browned chicken, 1 can coconut milk, 1 teaspoon turmeric, 2 cups water, and 2 tablespoons fish sauce into a pot. Season with salt and pepper to your taste.
- Bring the mixture to a rolling boil over high heat. Immediately reduce temperature to low, covering the pot. Simmer gently for 20 minutes until rice absorbs liquid.
- Preheat oven to 375°F. Transfer entire mixture into a baking dish. Cover tightly with aluminum foil.
- Bake covered for 30 minutes, allowing flavors to meld beautifully. Remove foil during the last 5 minutes to help rice develop a slight crisp.
- Garnish with freshly chopped cilantro before serving. Your pastil is ready to enjoy.
Notes
- Toast the rice in the pan carefully to develop a deeper, nuttier flavor without burning, which can make the dish taste bitter.
- Select bone-in chicken thighs for more moisture and richer taste, as they stay tender during the long cooking process.
- For a gluten-free version, confirm your fish sauce is certified gluten-free and swap standard salt for a gluten-free alternative.
- Coconut milk varies in thickness, so adjust liquid quantities slightly if your brand seems thinner or thicker than standard cans.
- Prep Time: 5 minutes
- Cook Time: 52 minutes
- Category: Sautéed
- Method: Sautéing
- Cuisine: Filipino
Nutrition
- Serving Size: 4
- Calories: 495 kcal
- Sugar: 1 g
- Sodium: 700 mg
- Fat: 28 g
- Saturated Fat: 20 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 27 g
- Fiber: 2 g
- Protein: 30 g
- Cholesterol: 110 mg