Chicken Pastil from Mindanao is one of those meals that’s simple, made with shredded chicken, and spooned over hot rice. This version keeps the flavors bold and comforting, while staying easy enough for a weeknight dinner or meal prep!
Ingredients and Substitutions
*The Recipe Card below includes all the full measurements for these ingredients!
Neutral oil: You’ll need a generous amount of oil for this recipe in order to get the optimal flaky, crunchy texture of the pastil.
Onion, garlic, chili: These will provide the aromatic foundation of the dish. You can add more or less chili to preference.
Shredded chicken: You can use either store-bought rotisserie chicken for this or boiled chicken, whichever you have on hand. I like going for dark meat (thighs and legs), but feel free to also use white meat (breast).
Vinegar, soy sauce, oyster sauce, brown sugar, turmeric, black pepper: This will give the dish a deep, savory, lightly sweet, and earthy taste. You can always adjust this sauce to taste. Brown sugar can be replaced with white. Turmeric may be omitted if desired, but you’ll lose some of the earthy flavor.
Tomato, cucumber, egg, crispy shallots: Served as sides to the chicken pastil. You can serve all of the sides or omit them to preference.
Instructions
*The Recipe Card below includes all the full detailed instructions!
Cook the onions, garlic, and chilies until fragrant.
Add in the chicken, vinegar, soy sauce, oyster sauce, brown sugar, and turmeric. Cook until browned and toasty.
Serve over rice with the prepared sides. Enjoy!
Cooking Tips
Use enough oil: A quarter cup of oil may seem like a lot, but I found that it’s just enough to achieve that crispy, toasty, flaky look of the pastil without getting too greasy.
Cook for long enough: Depending on the size of your pan or heat of your burner, it takes about 12 to 15 minutes of cooking the shredded chicken to the point of browning. This is where the texture is optimal, and the flavor is deep and caramelized. If your chicken still looks pale, continue cooking it longer!
Wrap in banana leaf: Not only is this one of the traditional ways to serve chicken pastil, but it keeps the dish portable for on-the-go, and imparts the it with subtle floral, herbal fragrance of the leaf.
FAQs (Frequently Asked Questions)
What is Chicken Pastil?
This is a Filipino rice dish popular in Mindanao, made with shredded chicken cooked with sauces, aromatics, and spices, served over rice, and traditionally wrapped in banana leaf for an easy, tasty meal.
What does Chicken Pastil taste like?
The chicken, usually seasoned with aromatics, sauces, and turmeric, give it an earthy, aromatic flavor that pairs perfectly with warm rice.
How do I store leftovers?
Leftovers can keep for up to 4 days stored in an airtight container in the fridge. To reheat, simply microwave or pan-fry with a touch of oil until fully warmed-through.
Chicken Pastil Recipe
2
servings15
minutes20
minutes35
minutesChicken Pastil is one of those meals that’s simple, made with shredded chicken and spooned over hot rice. This version keeps the flavors bold and comforting, while staying easy enough for a weeknight dinner or meal prep!
Keep the screen of your device on
Ingredients
1/4 cup neutral oil
1/2 cup chopped onion (red or yellow)
6 garlic cloves, minced
1 thai chili, minced
2 cups cooked shredded chicken (can be store-bought Rotisserie or boiled chicken)
3 tablespoons white vinegar
2 tablespoons soy sauce
2 tablespoons oyster sauce
2 tablespoons brown sugar
1/2 teaspoon ground turmeric
1/4 teaspoon ground black pepper
- Sides
Tomato, sliced
Cucumber, sliced
Egg, boiled
Crispy Shallots
Directions
- Heat the oil in a medium to large pan over medium-high heat. Add in the onions and cook until softened, about 2 minutes. Add in the garlic and chilies, and cook for another 2 minutes until fragrant.
- Add in the shredded chicken, vinegar, soy sauce, oyster sauce, brown sugar, and turmeric. Mix well to combine.
- Continue to cook the chicken over medium-high for another 10 to 12 minutes, stirring frequently, or until the chicken has browned and turned crispy.
*Note that this will depend on the size of your pan, how well-shredded the chicken is, burner heat, etc. - Serve over rice with the tomato, cucumber, and boiled egg. Wrap with banana leaf, if desired, for added flavor and for a traditional serving method.
Disclosure: Some links on this page are affiliate links, meaning that at no additional cost to you, we may receive compensation from purchases made through these links. As an Amazon Associate, I can earn from qualifying purchases.
