Chicken Pastel

This is one of my mom's specialties. The Chicken Pastel. Why is it called Pastel? That means lightly colored and creamy. And so the soup is very creamy and tasty. Basically it uses milk and cream as one of the main ingredients. It's a good source of protein since we're just using just the lean meat of the chicken breasts. We removed all the skins in it. Any meat will do for this recipe however Chicken is still the best meat to use for this, And Did I mentioned that the butter also makes it more flavorful and appetizing? Yummy! Have one today.

Ingredients:

1/2 kl Chicken breasts, skins removed, sliced in small portions
1/4 c butter
1 small can evaporated milk
1 c all purpose cream
1 medium carrot, sliced in cubes
2 medium potatoes, sliced in cubes
1 c button mushrooms
1 red bell pepper, sliced
1 onion, chopped
4 cloves garlic, chopped
salt and pepper to taste
1 c water

Procedure:

1. In a pan, melt the butter and add onions and garlic. Saute it then add the chicken and mushrooms. Saute it until chicken turns light brown.
2. Pour the water then add the carrots and tomatoes. Simmer for 10 minutes.
3. Pour the All purpose cream and Evaporated milk. Give it a good stir. Simmer for 5 minutes.
4. Add the red bell pepper. Season with salt and pepper. Stir until all cooked.
5. Remove from heat. Arrange it in a platter and garnish with some finely chopped Parsley. Get your camera ready and snap a few good shots. Happy clicking and eating! Enjoy!

Tip:

For a more flavorful soup, substitute the water with chicken broth.