A lovely, creamy, rich, tasty chicken breast filling that you can use to stuff your pastelones and picaderas, or to serve as the meat dish in your meal.
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If you are looking for a great filling for your pastelones (casseroles), or to stuff into your favorite empanada dough, you've come to the right place. This creamy chicken breasts dish is mild enough that it won't compete with the other ingredients in some of our more mildly-flavored casseroles but flavorful enough to enhance any picadera you dare put it into.
There is another little secret, you can serve this as a standalone meat dish, great with a few pieces of boiled yuca, some celeriac mash, or some oven-fried potato wedges.
About this recipe
You can find this filling featured prominently in our very popular recipe for pastelón de yuca (a Dominican-style chicken pot pie), and would also go great in a pastelón de papa, but I have to let you know that this isn't a traditional Dominican dish, I just happen to think that it is the perfect filling for that dish. It also goes great as stuffing for our classic pastelitos.
Give it a try, my family gave it 5 stars (review not included).
Buen provecho!
[Recipe + Video] Creamy Chicken - Filling for Casseroles and Party Foods
Ingredients
- 4 chicken breasts, (1.8 lb [0.8 kg])
- 2 sprigs of parsley, , plus extra, minced, for garnish
- 2 cloves of garlic, , mashed
- 2 tablespoons of butter
- 3 white onions, (1.3 lb [600g]), cut into thin strips
- 2 tablespoons of all-purpose flour
- 1 cup of milk
- 1 teaspoon of salt, (or more, to taste)
- ⅓ grated Parmesan cheese
Instructions
Boil: Mix chicken breasts, cilantro and garlic. Cover with water and add 1 teaspoon of salt. Boil until chicken is very tender, adding water if it becomes necessary. Cool to room temperature.-
Shred: Remove chicken from the liquid (you can save it and use it as chicken broth). Shred the chicken into very small pieces.
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Cook: In a skillet heat the butter over very low heat. Add in onions and cook stirring until the onions have become translucent. Stir in chicken and cook and stir until the chicken is heated through. Sprinkle with the flour and mix well. Pour in the milk and cook until most of the liquid has evaporated and there is a small amount of thick sauce in the skillet. Remove from the heat and mix in the parmesan and minced parsley.
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Serve: Season with salt and pepper to taste if you find it necessary. Serve warm as a standalone dish, or cool to room temperature before stuffing empanadas and pastelones.
