This easy Chicken Pastil (also known as Pater in Maranao regions) made with rotisserie chicken is irresistibly flavorful and easy to prepare. With just a few ingredients and minimal effort, you'll have a traditional Muslim Mindanao rice dish perfect for any time of day.
Chicken Pastil is a traditional Filipino dish that has gained recent popularity on platforms like TikTok.
It's important not to confuse it with Chicken Pastel, which is a cream-based chicken dish.
Chicken Pastil is typically served atop a generous serving of steamed rice, wrapped in banana leaves, and often accompanied by boiled eggs. Known for its affordability, it's a common street food in the Philippines, often sold for as little as 10 pesos (WHATTT??!!!). That's just almost 2 pennies.
This flavorful dish showcases tender chicken breast, featuring the savory "kagikit," shredded chicken infused with spices like turmeric, offering a satisfying and budget-friendly meal option.
This closely resembles Adobong dilaw or Yellow Adobo, particularly due to the addition of turmeric, thanks to the addition of turmeric, which gives it that distinct earthy flavor and golden hue. The flavor profile is nearly identical, with a familiar blend of savory, tangy, and slightly sweet notes that you’d find in adobo dishes.
If you enjoy the taste of Adobo with Pineapple, Beef Adobo, Adobong Sitaw with Chorizo, or even Chicken Liver Adobo, you’ll love how this Chicken Pastil captures those same comforting, well-balanced flavors while offering its own unique twist!
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Why You'll Love This Recipe
- Perfect for leftovers: A great way to transform leftover rotisserie chicken into a whole new, flavorful dish. Got extra rotisserie chicken? My arroz caldo turns the bones into broth too, or if you want another chicken-and-rice dish entirely, my Hainanese chicken rice is worth trying.
- Easy one-pan meal: Minimal cleanup with a quick and simple preparation.
- Nutrient-packed: The addition of turmeric not only adds vibrant color but also offers health benefits.
- Bursting with flavor: A delicious blend of tender chicken and fragrant rice makes it an irresistible meal.
- Family-friendly: A wholesome dish that’s sure to please everyone at the table.
- Culturally authentic: Learn how to make pastil the traditional Mindanao way.
What is Chicken Pastil?
Pastil, also known as Patel, Patil, or Pater in Muslim Mindanao, is a delicious and portable Filipino dish from the Maguindanao people. It's a popular breakfast choice, especially in Mindanao.
Here's what makes Pastil so special:
- Simple Ingredients: Pastil is a comforting combination of steamed rice topped with savory shredded meat called "kagikit" (pronounced kah-gee-kit). The meat is usually chicken, beef, or fish, cooked with soy sauce and turmeric until flavorful and slightly dry.
- Unique Packaging: What truly sets Pastil apart is its traditional packaging. The dish is lovingly wrapped in a banana leaf, giving it a distinct and eco-friendly presentation that also adds a subtle, aromatic flavor.
- Flavorful Complements: Pastil is often served with a fried or hard-boiled egg and pickled vegetables (like atchara or cucumber), adding a delightful contrast of textures and flavors.
- Muslim Influence: The use of banana leaves and its prevalence in Muslim Mindanao reflects the region's cultural heritage. It's similar to Malaysia's Nasi Lemak or Luzon's Binalot, but with its own unique flavor profile.
- Portable Delight: Wrapped in a banana leaf, Pastil becomes a convenient and delicious on-the-go breakfast or lunch option—perfect for busy mornings or as affordable street food.
Important Clarification:
Pastil is NOT the same as Chicken Pastel! This is a common confusion. Chicken Pastil (or Pater) is a Muslim Mindanaon rice dish with shredded chicken. Chicken Pastel is a completely different creamy chicken pot pie-style dish with vegetables and sausage. They just happen to have similar-sounding names.
Note: Banana leaves are traditional for street vendors and portability, but they're completely optional for home cooking! You can serve this on a plate or in containers instead.
Ingredients
- Rotisserie Chicken Breast, shredded: Use tender, pre-cooked rotisserie chicken breast or boiled and shredded chicken breast for an easy protein-packed base.
- Garlic: Adds a rich, aromatic depth of flavor that enhances the overall taste of the dish.
- Onion: Provides a savory sweetness and balance to the dish's bold flavors.
- Turmeric powder: Infuses the dish with a warm, earthy flavor and vibrant yellow color, while adding nutritional benefits.
- Vinegar: Adds a tangy, slightly acidic contrast to balance out the rich flavors.
- Soy sauce: Provides umami richness, adding depth and a savory note to the dish.
- Oyster sauce: Brings a sweet and salty richness that complements the other savory elements.
- Sugar: Balances the acidity and adds a touch of sweetness to round out the flavors.
- Bay leaves: Infuse the dish with a subtle, herbaceous aroma during cooking.
- Salt and pepper to taste: Essential seasonings to enhance and fine-tune the overall flavor.
- Banana leaves for wrapping (optional): Traditional wrapping for pastil that adds a hint of natural aroma and presentation appeal.
- Hard-boiled eggs for serving (optional): A classic accompaniment that adds extra protein and richness to the dish.
Optional but traditional
- Banana leaf: For authentic wrapping (adds subtle aroma, eco-friendly presentation)
- Hard-boiled eggs: Traditional accompaniment
- Palapa: Spicy Maranao condiment (sakurab, ginger, turmeric, chili)
Substitution and Additions
- Chicken: Use chicken thighs for more flavor, or substitute with shredded beef or grilled fish (catfish, snakehead) for traditional variations.
- No rotisserie chicken? Boil 1-2 chicken breasts for 15-20 minutes until cooked through, then shred.
- Oil: Use coconut oil for a hint of tropical flavor, or any neutral cooking oil.
- Spice it up: Add labuyo chilies, green chilies, or chili flakes for heat.
- Sweetener: Replace sugar with a touch of honey or coconut sugar.
How to Make Chicken Pastil (Step by Step)
- In a pan, sauté the minced garlic and sliced onion until fragrant.
- Add the turmeric powder and bay leaves to the pan and mix well with the garlic and onion.
- Add the shredded chicken, salt and pepper to the pan and mix.
- In a separate bowl, combine the soy sauce, oyster sauce, water and sugar. Pour the sauce mixture over the chicken in the pan and stir to coat evenly.
- Cook the mixture over medium heat for about 15-20 minutes, until the vinegar is cooked and flavors have melded together. Cover the pan and resist the urge to mix it for the first 10 minutes.
- Once cooked, remove the pan from the heat.
What to Serve With
- Steamed Rice: This dish pairs perfectly with plain steamed rice, allowing the flavorful chicken and turmeric seasoning to truly shine. The rice also helps balance the rich, savory sauce.
- Filipino Cucumber Salad (Ensaladang Pipino): A refreshing side dish made with sliced cucumbers, vinegar, and a touch of sugar for a tangy crunch that complements the savory chicken.
- Ginisang Toge (Sautéed Bean Sprouts): Light and healthy, this sautéed bean sprout dish with garlic and onions adds a delicious, crunchy texture and balances the richness of the pastil.
- Garlic Fried Rice (Sinangag): Elevate your meal with garlic fried rice, which adds a savory, aromatic twist to plain rice and perfectly complements the bold flavors of the chicken.
- Atchara (Pickled Papaya): This sweet and tangy Filipino pickled side dish brings a refreshing contrast, cutting through the richness of the pastil with its vibrant flavors.
- Tortang Talong (Eggplant Omelette): A hearty, Filipino-style eggplant omelette that complements the dish with its mild flavor and satisfying texture, great for adding variety to your meal.
- Hard-Boiled or Fried Egg: Traditional accompaniment that makes it a complete meal (turns it into "Pastil-silog"!).
- Palapa: If you can find this traditional Maranao condiment made with sakurab, ginger, turmeric, and chili, it's the authentic pairing for pater.
Variations
- Crispy Pastil: Add more oil and cook until all the liquid evaporates. You'll end up with a delightfully crispy, toasted pastil!
- Coconut Milk Chicken Pastil: Replace some of the water with coconut milk for a creamy and fragrant twist.
- Spicy Pater: Add chopped chili peppers, labuyo, or chili flakes for a spicy kick.
- Vegetable Pastil: Add diced carrots, bell peppers, and peas to the chicken mixture for added texture, flavor, and nutrition.
- Adobo Pastil: Simply remove the turmeric powder for a more traditional adobo-style flavor profile.
- Beef Pater: Use shredded beef instead of chicken and simmer for 2 hours until melt-in-your-mouth tender.
- Fish Pastil: Use grilled catfish (katipa) or snakehead (dalag) mixed with coconut meat for the traditional fish version.
Storage and Tips
- Storage: Due to its soy sauce and vinegar content, Chicken Pastil can last for a short period at room temperature. However, for optimal freshness and safety, it's recommended to refrigerate it promptly. When stored in the refrigerator, it can be kept for up to a week. For longer-term storage, you can freeze it in a freezer-safe container or resealable bags for up to 2-3 months.
- Reheating: Reheat in a pan over medium heat until warmed through. You can add a splash of water or oil if it's too dry.
- Make-ahead: This is perfect for meal prep! Make a big batch on the weekend and portion it out for easy weekday lunches or breakfasts.
- Shredding tip: The easiest way to shred rotisserie chicken is with two forks, pulling the meat apart while it's still slightly warm.
Recipe FAQs
They're the same dish! Pastil is the Maguindanaon term, while Pater is what Maranaos call it in Lanao provinces (Lanao del Sur, Lanao del Norte). Both refer to rice topped with seasoned shredded meat (kagikit) traditionally wrapped in banana leaves. Other regional names include Patil, Patel, Patir, and Paster.
Kagikit refers to the seasoned shredded meat (chicken, beef, or fish) that tops the rice in pastil. It's cooked with soy sauce, turmeric, garlic, and onions until flavorful and slightly dry. The word specifically describes the shredded meat component, not the whole dish.
No! This is a very common confusion. Pastil (also called Pater) is a Muslim Mindanaon rice dish with shredded chicken (kagikit) and turmeric, traditionally wrapped in banana leaves. Chicken Pastel is a completely different creamy chicken pot pie-style dish with vegetables, sausage, and a pastry crust. They just have similar-sounding names!
No, banana leaves are traditional for street food vendors and for portability (they add subtle aroma and eco-friendly packaging), but they're completely optional at home. You can serve pastil on a plate, in a bowl, or in containers instead. If you want to try the traditional method, you can find banana leaves at Asian grocery stores.
Yes! Traditional pastil can be made with:
Shredded beef: Simmer for 2 hours until tender
Grilled fish: Catfish (katipa) or snakehead (dalag) are traditional, mixed with coconut meat
Chicken thighs: More flavorful than breast meat Just use the same seasonings and cooking method.
After the sauce has mostly evaporated, turn the heat to high and let the chicken toast on the pan for 3-4 minutes without stirring. This creates crispy, caramelized bits. Repeat once or twice for extra crispiness.
Simply boil 1-2 chicken breasts in water with bay leaves and salt for 15-20 minutes until cooked through. Drain, let cool, then shred. You can even save the cooking liquid and use it in place of water in the recipe for extra flavor!
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Easy Chicken Pastil
Equipment
- 1 skillet pan
Ingredients
- ½ cup olive oil
- 1 cup Onion minced
- 1 whole Garlic peeled and minced
- 2 tablespoon Turmeric powder
- 2 pieces Dry Bay leaves
- 1 Breast of 1 whole rotisserie chicken shredded (You can also use boiled and shredded chicken) about 500 grams or 3 cups
- Salt and pepper to taste
- ¾ cup Vinegar
- ½ cup water (optional)
- ½ cup Soy sauce
- ¼ cup Oyster sauce
- 1 tablespoon Sugar
- Banana leaves for wrapping optional
- Hard-boiled eggs for serving optional
Instructions
- In a pan, add oil and sauté the minced garlic and sliced onion until fragrant.½ cup olive oil, 1 cup Onion, 1 whole Garlic
- Add the turmeric powder and bay leaves to the pan and mix well with the garlic and onion.2 tablespoon Turmeric powder, 2 pieces Dry Bay leaves
- Add the shredded chicken, salt and pepper to the pan and mix.1 Breast of 1 whole rotisserie chicken, Salt and pepper to taste
- In a separate bowl, combine the soy sauce, oyster sauce, water and sugar.¾ cup Vinegar, ½ cup Soy sauce, ¼ cup Oyster sauce, 1 tablespoon Sugar, ½ cup water
- Pour the sauce mixture over the chicken in the pan and stir to coat evenly.
- Cook the chicken mixture over medium heat for about 15-20 minutes, until the vinegar is cooked and flavors have melded together. Cover the pan and resist the urge to mix it for the first 10 minutes.
- Once cooked, remove the pan from the heat.
- Serve on a bed of rice.Banana leaves for wrapping, Hard-boiled eggs for serving
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Notes
- If you find the dish is drying out while simmering, you can add a little bit of water or chicken broth to create more sauce. Start with a tablespoon at a time and adjust to your desired consistency.
- Be careful not to overcook the chicken after adding it to the sauce. Overcooked chicken can become dry and tough. But actually, this recipe can be forgiving. You can actually add more avocado oil and wait until the liquid evaporate. You'll end up with a delightfully crispy chicken pastil!
