Nonette's StoryThis recipe is so loved by my kids & some family members because of its creamy taste.
chicken breast, diced
1 1/2 c
1 1/2 c
big can vienna sausage, cut into 4
pcs. chorizo de bilbao, cut into cubes
can button mushrooms
can evaporated milk
pack cheese, grated
flour, dilluted w/ a small amount of water
pc knorr cubes
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salt and pepper
1Melt butter or margarine.
Suate' minced garlic & onions when butter or margarine are completely melted.
Add chicken. When chicken are no longer pink in color, add water. Add chicken knorr cubes. Season w/ salt & pepper. Simmer until the chicken becomes tender.
Half way through cooking the chicken add chorizo de bilbao. Simmer.
When chicken is done, add pototoes, carrots,sausage, & mushrooms.
Mix until well blended. Simmer.
When pototoes, carrots,sausage, mushrooms are done, add evaporated milk & grated cheese. Mix thoroughly do not cover.
Check seasoning according to taste.
And lastly, add the flour diluted w/ water a little at a time. Mix thouroghly, allow to simmer again.
Bob Wakeman Bigcatfish - Dec 13, 2012
This sounds very good...What is chorizo de bilbao.Also I may use chicke stock in place of the water...
Nonette Alcaraz kitchenett - Dec 14, 2012
@ Bob Wakeman : Thanks... Chorizo de Bilbao is the famous garlic sausage from Spain. You can see some pictures in the internet...just type chorizo de bilbao pictures.
And yes you can use chicken stock instead of water.
Shelia Senghas earthbaker - Feb 12, 2013
Another delicious dish. I there something else to use instead of chorizo de bilbao? I don't think I can find it in my part of the country.
Nonette Alcaraz kitchenett - Feb 12, 2013
Yes it is...if you don't have chorizo de bilbao in your area you can use hotdogs as a substitutes, but you must have to fry it first before adding into your chicken pastel...its yum...:) ...rgds...so happy & i really appreciate your efforts in trying my recipes...thanks much Shelia...
PoL Gonzales polgonzales - Nov 3, 2013
This was a hit at our last gathering :) Thaks for the recipe.
I did a full blown pastel. After putting in the evaporated milk, I transferred the creamy stew into small square pie plates. Allowed it to cool thoroughly while I made a a buttery pie crust using real BUTTER. I placed the grated cheese after the pots were cool. Topped each pie dish with it and brush it with egg wash.
The extra effort really paid off. ;) Your creamy chicken stew worked very well with the BUTTERy crust. Yummm!