Chicken pastil is a a popular breakfast dish in Mindanao, especially among the Filipino Muslims. This is a Maguindanaoan delicacy made from rice topped with cooked shredded chicken then wrapped it in banana leaves. It is also very easy to cook this recipe because all you have to do is cook the rice then cook the shredded chicken adobo style.
But you don’t have to cook chicken adobo to produce the shredded chicken topping for this chicken pastil recipe. You just need to boil the chicken breast then debone and shred the meat. Then sauté it with garlic, onion, turmeric, soy sauce, vinegar and a little sugar. Just like the ingredients when cooking chicken adobo. The cooked rice use in the recipe has a little twist of using turmeric powder just for coloring and enhancement of the flavor. Maybe you can use other coloring agent to the rice just to be creative.
A Taste of Home: My Chicken Pastil Journey
Growing up in Mindanao is indeed a joy because of the varieties of easy yet mouth-watering dishes that console and bring back the sweetness of memory whenever a spoonful is placed into the mouth. I remember when I first tasted this chicken dish; it was during our family reunion in Cotabato. This was brought back from the Maguindanao region by my uncle. Banana leaves, he wrapped this delectable dish in, and I still recall when he unwrapped it before me, releasing its earthy fragrance to my nostrils. Love at first taste. It has been a staple also in my kitchen ever since.
This chicken pastil might seem plain at first, but when it comes down to all the cultural history that Mindanao holds especially for Maguindanaons, it is a real interesting food. Traditionally served as a filling breakfast fare, it found its way well beyond what it was originally made for, appeasing many palates across the Philippines. And what’s not to like? Softly shredded chicken, aromatic turmeric rice wrapped in banana leaves, it is comfort food at its best.
Cultural Dish
This is not just a favorite of the breakfast meal, but a staple among Maguindanaon food. So far as I have learned through time, it’s not only the flavors but how this meal was presented and served, this way and that. Able to wrap them properly within banana leaves, this one is very convenient to take on-the-go. Historically, it is a simple recipe prepared by travelers and workers to pick up before a long journey. These small packets were easy to carry because they provided sustenance with not much fuss.
I rather like that it is actually this easy to prepare: even a beginner can do it. One does not have to be an expert chef to relish the true flavours. Plus, it is very forgiving-you can modify the seasonings as you like or even substitute if you have other ingredients on hand. My sister-in-law, who was visiting from Lanao del Sur, actually used salted egg instead of a boiled one, but it’s just as good.
Chicken Pastil Secret is in the Rice
Actually, it’s the rice that really sets this dish apart. Anything less than plain white rice would seem dull in any meal, but the turmeric powder helps the rice cook in such a beautiful golden color and subtle depth of flavor. My grandmother said that is not only about adding color; the turmeric powder itself has health benefits, complementing that already satisfying meal.
The spice, turmeric, or “luyang dilaw” in local terminology, is extensively utilized in traditional cooking in Mindanao. Just imagine that distinct flavor of dishes not so sweet and sugar-rich like pilaf but earthy with spices. My uncle once said that the yellow color of the rice indicated that the meal was well-cooked, showing care and thought in preparing it.
Cooking the rice is just that easy; you just need to rinse it a few times to remove the extra starch, pour in water, add turmeric, then just wait for it to simmer. The fragrant, brightly colored rice perfectly complements the savory chicken topping. Sometimes, I even add a bit of ginger to the rice for an extra layer of warmth and spice — something that my former classmate, who was also from Mindanao, taught me.
Flaked Chicken Perfection
The real heart of chicken pastil is the shredded chicken topping. The process is very simple: boil the chicken breasts until they are tender and then shred them by hand. It seems to be much too long the first time you make it, but after that, you know how easy it really is. At this point, the chicken is sautéed with garlic, onion, and minced turmeric. Just the aroma that wafts through the kitchen is enough to make anyone’s mouth water, since the garlic turns golden and the turmeric releases its earthy fragrance.
Not prepared like the classic adobo, with some variations, it takes on a really delicate balance of soy sauce, vinegar, and a touch of sugar. It makes the chicken taste slightly tangy, savory, but very much with just a hint of sweetness. The edges of the chicken crisp in the pan and add a little bit of texture against soft rice.
That flexibility of the topping is why I enjoy this chicken pastil so much. My friend from General Santos swore by adding a splash of coconut milk into the chicken while it cooks. I tried it once and it added this richness, creamy finish, which is wonderful with turmeric rice.
All Wraps Up
Then, banana leaves are used to wrap everything. It is very little, but believe me when I say that really makes a difference. Adds just a hint of earthy nuance to the taste, and things stay warm and moist. My grandmother would joke that when you know a good chicken pastil is from how well the rice and chicken stay wrapped-no spilling allowed!
I like how the meal is wrapped, giving the occasion a sense of drama. There is an allure to unwrapping your food, in a way, like you’re giving yourself a little gift. And as soon as you take that first morsel of soft rice and that savory chicken, you’ll know why this dish remains alive to this day.
A Meal for Every Occasion
Although this chicken pastil used to be something to have only for breakfast, I find that it’s at home at any time. Okay lunch or dinner, it’s always satisfying. And this is so easy to prepare, so that is why it’s one of my staples whenever I desire familiarity and comfort.
The next time you feel the touch of Mindanao, try making this dish at home. It is more than a flavor of food; it is a slice of culture ready to be shared to others.
How to Cook Chicken Pastil
Ingredients
- 2 whole boiled chicken breast deboned and flaked
- 2 cups rice
- 3 cups water
- 1 Tbsp. turmeric powder
- 1/4 cup minced garlic minced
- 1/2 cup minced onion chopped
- 1 Tbsp. minced turmeric root minced
- 4 Tbsp. soy sauce
- 3 Tbsp. vinegar
- 2 Tbsp. brown sugar or washed sugar
- 8 pcs hard boiled eggs
- sliced cucumber
- banana leaves for wrapping
Instructions
How to Cook Chicken Pastil
- Cook the the rice by washing it first in tap water until the water 2 to 3 times. Then combine the 2 cups of rice and 3 cups of water in a pot. Add turmeric powder. Simmer until the rice is cooked.
- Boil the chicken breast and season with salt and pepper. When tender, debone the chicken breast and flake the chicken meat.
- Heat 3 to 4 Tbsp. of cooking oil in a pan and sauté garlic, onion and minced turmeric. Saute until the garlic is a little brown. Then add the flaked chicken breast and stir.
- Add soy sauce, vinegar and sugar. Stir again until edges becomes fried and crispy.
- In a flat surface, lay a piece of cut banana leaf, just enough to wrap the rice and the chicken. Put a cup of turmeric rice of the center of the leaf and shape it in rectangular or oblong shape.
- Then put 2 to 3 tablespoons of flaked chicken on top. Garnish it with a half slice of hardboiled egg and a slice of cucumber on the side.
- Then wrap the rice and chicken in the banana leaf. Now it's ready to serve.
Video
Notes
Cooking Tips of Chicken Pastil:
Balancing the Rice
Give that rice a good rinse before it hits the pan. You want to cut off some excess starch so that when it is cooked, the grains will separate and be fluffy, really balancing the dish. Adding salt to water will only add flavor with a savory earthy taste of turmeric.Getting Crispy Shredded Chicken
Let the chicken cook undisturbed for a few minutes after you have added the soy sauce and vinegar-you want the edges to crisp up a little bit for a nice textural contrast with the soft rice. But do not overcook, as this will dry out and lose flavor to the chicken.Adding the Aroma of Banana Leaf
An open flame or a dip in hot water briefly before using the banana leaves to wrap the rice and chicken would make it more pliable to fold into the desired shapes. It also releases the natural oils in the leaves, which gives a very subtle and subtly fragrant aroma to the dish.
