I’ve always had a soft spot for comforting rice meals with bold, rich flavors. Growing up around diverse Filipino dishes, I kept coming back to one unforgettable favorite—the chicken pastil recipe. After the first bite, I knew it was something special.
The vibrant yellow rice, seasoned with turmeric, paired perfectly with the tender, savory shredded chicken. It’s simple, but every element brings warmth and depth. I love how it’s wrapped in banana leaves—it adds a subtle aroma that makes it even better.
I make this dish when I need something familiar, filling, and deeply satisfying. As a food blogger and recipe expert, I always recommend it for anyone craving a taste of Mindanao’s flavorful cuisine in their own kitchen.
How To Prepare Chicken Pastil Recipe?
Recipe Overview
- Preparation Time: 30 minutes
- Cooking Time: 45 minutes
- Total Time: 1 hour 15 minutes
- Course: Main Course
- Difficulty: Moderate
- Cuisine: Filipino (Maguindanaon)
- Yield: 6 servings
Equipment Needed
- Large pot (for boiling chicken)
- Frying pan or skillet
- Rice cooker or saucepan
- Mixing bowls
- Tongs or spatula
- Banana leaves or food containers for serving
Ingredients
For the Chicken:
- 350g chicken breast, boiled and shredded
- 2 cloves garlic, minced
- 1 medium red onion, minced 4 tablespoons soy sauce
- 3 tablespoons white vinegar
- 1½ tablespoons white or brown sugar
- ½ teaspoon black pepper
- ½ teaspoon turmeric powder (optional
- 2 tablespoons margarine (optional
- ½ cup cooking oil
For the Rice:
- 2 cups rice3 cups water
- 1 tablespoon turmeric powder
- For Garnish:
- Hard-boiled eggs, halved
- Sliced cucumberSliced tomatoes
- Banana leaves for wrapping (optional
Step-by-Step Instructions
1. Prepare the Rice
- Rinse the rice thoroughly until the water runs clear. In a pot or rice cooker, combine the rice, water, and turmeric powder.
- Cook until the rice is tender and has absorbed the vibrant yellow hue from the turmeric.
2. Cook the Chicken
- In a large pot, boil the chicken breast with a pinch of salt until fully cooked.
- Once cooled, shred the chicken into fine pieces.
- In a frying pan, heat the cooking oil over medium heat.
- Sauté the minced garlic and onion until fragrant and translucent.
- Add the shredded chicken, soy sauce, vinegar, sugar, black pepper, and turmeric powder. Stir well and let it simmer until the liquid reduces and the chicken absorbs the flavors.
- For added richness, stir in margarine and cook for an additional 2 minutes.
3. Assemble the Pastil
- If using banana leaves, pass them over an open flame briefly to make them pliable.
- Place a portion of turmeric rice onto the center of the banana leaf or serving container.
- Top with a generous amount of the sautéed chicken.
- Garnish with slices of hard-boiled egg, cucumber, and tomato.
- Wrap the banana leaf securely or cover the container
Nutrition Facts (Per Serving)
- Calories: Approximately 350 kcal
- Carbohydrates: 15g
- Protein: 36g
- Fat: 25g
- Cholesterol: 70mg
- Sodium: 700mg
- Fiber: 1g
- Sugar: 1g
Serving Suggestions
- Serve Chicken Pastil warm, accompanied by a side of fresh cucumber and tomato slices.
- Pair with a refreshing beverage like calamansi juice or iced tea.
- For an authentic experience, enjoy it wrapped in banana leaves, which imparts a subtle aroma to the dish.
Tips and Variations
- Rice Texture: Ensure the rice is fluffy and not overly sticky to complement the texture of the shredded chicken.
- Spice Level: Adjust the amount of black pepper or add chili flakes for a spicier kick.
- Protein Alternatives: Substitute chicken with beef or tuna for a different flavor profile.
- Storage: Store leftovers in airtight containers and refrigerate. Best consumed within 2 days.
Health Benefits
- High Protein: Chicken provides essential amino acids necessary for muscle repair and growth.
- Turmeric: Contains curcumin, known for its anti-inflammatory and antioxidant properties.
- Balanced Meal: Combining protein, carbohydrates, and vegetables
How To Store
To store leftover chicken pastil, simply place it in an airtight container and refrigerate. It stays fresh for up to 2 days. If you want to keep it for longer, you can freeze it. Just wrap the pastil in plastic wrap or foil before storing it in a freezer-safe container.
When ready to enjoy, reheat it in the microwave or on the stovetop until warmed through. This makes it a perfect make-ahead meal for busy days!
Note for Chicken Pastil Recipe:
Chicken Pastil is traditionally wrapped in banana leaves not just for presentation, but to enhance the aroma and flavor of the dish. If banana leaves aren’t available, you can still enjoy it by serving over a plate of garlic rice.
The key to an authentic taste lies in properly marinating and sautéing the chicken with onions, garlic, and black pepper.
This dish is commonly eaten with boiled eggs and a touch of soy sauce or chili for added flavor. It’s perfect for meal prep and can be enjoyed warm or at room temperature, making it ideal for packed lunches or picnics.
Conclusion
I always find comfort in dishes like Chicken Pastil Recipe it’s hearty, flavorful, and packed with character. What I love most about this recipe is how it bridges simplicity and tradition.
With turmeric-infused rice and savory shredded chicken, it feels like a warm hug from Mindanao’s culinary roots. Whether I prepare it for a quick lunch, a potluck, or just because I’m craving something soulful, it never fails to satisfy.
So if you’re looking for something that’s rich in flavor, easy enough to prepare on a weeknight, and just a bit different from your usual chicken and rice combo, try this Chicken Pastil. I promise—it’s not just food, it’s a story on a plate.
Chicken Pastil Recipe
Ingredients
Equipment
Method
- Rinse the rice thoroughly until the water runs clear. In a pot or rice cooker, combine the rice, water, and turmeric powder.
- Cook until the rice is tender and has absorbed the vibrant yellow hue from the turmeric.
- In a large pot, boil the chicken breast with a pinch of salt until fully cooked.
- Once cooled, shred the chicken into fine pieces.
- In a frying pan, heat the cooking oil over medium heat.
- Sauté the minced garlic and onion until fragrant and translucent.
- Add the shredded chicken, soy sauce, vinegar, sugar, black pepper, and turmeric powder. Stir well and let it simmer until the liquid reduces and the chicken absorbs the flavors.
- For added richness, stir in margarine and cook for an additional 2 minutes.
- If using banana leaves, pass them over an open flame briefly to make them pliable.
- Place a portion of turmeric rice onto the center of the banana leaf or serving container.
- Top with a generous amount of the sautéed chicken.
- Garnish with slices of hard-boiled egg, cucumber, and tomato.
- Wrap the banana leaf securely or cover the container