- 1 chicken (1 kilo)
- 1 pc. chorizo de bilbao, chopped
- 1 big onion, finely chopped
- 1/2 cup butter
- 1 carrot small cubes
- 2 potatoes, medium size cubes
- 1 small can sausage, cubes
- 8-10 pcs. olives (optional)
- 1/2 kilo chicken giblets & liver
- 1 cup evaporated milk
- 1/4 cup flour
- 1 tbsp. salt
- 1 tbsp. vetsin
- 1/2 tsp. ground pepper
- 2 cups chicken broth
- 4 cloves garlic, crushed
- 4 cups all-purpose-flour (sift 3 times)
- 1 cup shortening or margarine
- 2 tsp. salt
- 1 tbsp. sugar
- 1 cup water
- Brown garlic in butter. Add onion, chicken (cut into small serving pieces), giblets, liver, and chorizo. Stir for 2 minutes, add 1/2 of broth. Cover; simmer for 10 minutes. Add remaining ingredients. Stir in remaining chickne broth. Lastly, add milk and thicken sauce with dissolved flour.
- When chicken is almost done, transfer to baking dish. garnish top with hard-boiled egg (cut into half). Cover with pie crust. Bake at 350 F for 20 minutes or until crust turns golden brown.
- Add salt and sugar to flour. Cut in shortening using two knives. Gradually add water. Mix with hand but do not knead.
- When well blended, roll out on floured board. Fit on top of prepared ‘pastel’. brush with beaten egg yolk or milk.
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