chicken pastel?

Answer 1

CHICKEN PASTEL

1 whole chicken, cut up into pieces
4 cloves crushed garlic
2 potatoes, cut in cubes
2 tbsp. vegetable oil
1 sm. can Vienna sausage, cut in half
2 tbsp. lemon juice
1 tsp. butter
1 red pepper, cut in strips
3 tbsp. soy sauce
1 tsp. MSG
1 c. water
1/2 c. milk
Salt to taste

Saute garlic and onions in oil until brown. Add chicken, soy sauce, lemon juice and pepper. Cook 5 minutes until chicken is half done. Add water. Let boil and add potatoes, Vienna sausage, butter and bell pepper. Cover until done. Add MSG and milk, cook a few minutes until sauce thickens. Serve hot.

Answer 2

Chicken Pie (Pastel De Gallina)

Ingredients

6 corn tortillas
1 c cooked chicken; cubed
1 c cheese; grated
1/2 c roasted green chiles; chopped
or 1 small can green chiles; chopped
1 1/2 c two percent milk
1 egg
2 egg whites
2 tb oil
salt and pepper; to taste

Instructions

Warm oil in skillet and dip corn tortillas in oil to soften them. Line a 9 inch pie plate with five tortillas. Put cubed chicken, half the cheese, and half the green chiles on top of the tortillas.
In a small bowl, mix beaten eggs, milk, salt, and pepper, then pour this mixture on top of chicken and tortillas. Place the sixth tortilla on top, and add the remaining green chiles and cheese. (The result is like a quiche with a cover.) Bake in a 350 degree oven for 40 minutes, or until the mixture sets.

Answer 3

DOUBLE CRUST CHICKEN PIE ingredients: *1 recipe double crust pie pastry or purchased pastry sheets *2 tablespoons butter *1 cup sliced mushrooms *1 clove garlic, minced *2 tablespoons cornstarch *1 1/2 cups milk *2 1/2 cups cooked diced chicken *2 cups fresh or frozen peas, cooked and drained
*1 to 2 tablespoons diced pimiento *1/2 teaspoon dried leaf thyme, crumbled *1 teaspoon salt *1/4 teaspoon pepper
PREPARATION: Prepare pastry and line pie plate with half of the dough. In a skillet, melt butter over medium low heat. Add mushrooms and garlic. Sauté until lightly browned. In a saucepan, stir cornstarch and milk until smooth. Mix in the mushrooms, garlic, and the pan drippings from skillet. Bring to a boil over medium heat, stirring constantly, and continue to boil for 1 minute. Stir in chicken, peas, pimiento, thyme, salt, and pepper. Pour into the prepared pastry-lined pie plate. Roll out remaining dough and carefully place on top of pie. Seal and flute edge. Cut several slits in top. Bake at 375° for 35 minutes, or until golden brown.Serves 6.
FROM http://southernfood.about.com/od/chickenpies/r/bl50712d.htm

CHICKEN TAMALE PIE ingredients: *1 broiler fryer chicken, about 3 pounds, cut up *2 tablespoons olive oil *2 cups finely chopped onion *1 clove garlic crushed *1 can (14.5 ounces) stewed tomatoes *1 can (8 ounces) tomato sauce *1/2 cup strong chicken broth *salt *1 1/2 tablespoons chili powder *1 teaspoon dried leaf oregano, crumbled *1 can (12 ounces) whole kernel corn with peppers *1/2 cup sliced black olives *2 cups yellow cornmeal *1 cup shredded Mexican cheese mixture
PREPARATION:
Wash chicken and pat dry. Heat oil in a Dutch oven; sauté onion and garlic until onion is tender.
Add chicken pieces, stewed tomatoes, tomato sauce, chicken broth and 1 scant teaspoon salt. Reduce heat; cover and simmer for 30 minutes, or until chicken is tender.
Remove from heat. Let stand until chicken is cool enough to handle. Remove meat from bones, keeping chicken in large pieces.

To liquid in Dutch oven, add chili powder and oregano. Boil, uncovered, until liquid is reduced to about 3 cups. Skim off excess fat. Stir in chicken pieces, corn, and sliced olives. Set aside.

In a medium saucepan over medium heat, combine cornmeal with 4 cups water and 1 teaspoon salt; bring to a boil, stirring constantly. Boil until thickened. Remove from heat; let stand for 5 minutes.

Line bottom and sides of a 13x9x2-inch baking pan with about half of the cornmeal mixture. Fill with chicken mixture. Spoon remaining cornmeal mixture around the edge. Sprinkle with shredded cheese. Bake at 375° for 30 minutes, or until bubbly in the center.
Tamale pie serves 6.
from http://southernfood.about.com/od/chickenpies/r/bl30225g.htm
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