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Chicken Pastil

  • Author: Raymund
  • Prep Time: 20 mins
  • Cook Time: 55 mins
  • Total Time: 1 hour 15 mins
  • Yield: 8 1x
  • Category: Main Course
  • Cuisine: Filipino


Chicken Pastil is a Filipino breakfast recipe popular in Mindanao prepared with steamed rice topped with shredded chicken


Units Scale


  • 1 kg chicken thighs, skin and bone on
  • 4 pcs shallots, finely chopped
  • 6 cloves garlic, minced
  • 1/2 cup soy sauce
  • 1 tsp turmeric
  • oil
  • salt
  • freshly ground black pepper



  • sliced cucumber
  • sliced tomatoes
  • boiled eggs
  • banana leaf


  1. Prepare the rice, Place rice on your rice cooker pot, rinse rice in cold water. Drain rice fully. Add 3 1/4 cups of water. Place pot into rice cooker then press cook.
  2. Prepare the kagikit, in a pan add a bit of oil then brown chicken thighs on all sides. Add 1 1/2 cups of water (the lesser amount of liquid the better so the taste won’t be diluted) then bring it to a boil, cover your pan then simmer it in low heat and cook for 20 to 25 minutes or until chicken can be flaked easily.
  3. Remove the chicken from the pan, reserve the liquid. Flake the chicken then set it aside.
    In a clean pan, add oil then sauté garlic and onions, cook until onions are soft. Add the shredded chicken and turmeric. Stir fry for a minute.
  4. Add the soy sauce and freshly ground black pepper, continue to cook while constantly stirring for 5 minutes in medium heat, add a bit of the reserved liquid to give it some moisture.
  5. Season with salt if necessary.
  6. Prepare your banana leaf, run the banana leaf over a stove top with fire on, once it turns shiny, do it on the other side. This will release the banana leaf oil.
  7. For each serving prepare a banana leaf on a work surface, add rice on top and shape it as a log, top it with kagikit then roll the banana leaf and seal the sides. Serve with sliced cucumbers, sliced tomatoes and boiled eggs.