Yesterday was Halloween day. I went to work dressed up as a Gothic priestess. I work in a school and as always I enjoyed watching kids and teachers in their costumes. I am amazed how creative some of them can be. Some opted to dress together with a theme. My favorite costumes for the day: Popeye, Olive Oil and Brutus
After work, I went straight home and immediately prepared dinner. Kids started coming at around 6:00 for trick or treating. Good thing my oldest son was home to help give out treats. I made Italian Sausage and Mushroom Pizza and Chicken Pastel.
Chicken Pastel is a chicken and vegetable dish with a thick and creamy sauce. The chicken and vegetables are cooked separately and put together in a casserole dish, covered with a pie crust and then baked in the oven. This recipe is different from the norm in the sense that it does not have a crust and it uses sour cream instead of milk. What do I like about this dish? The sweet salty Chinese sausage, the smooth tender potatoes and the creamy delicious sauce
- 2 lbs skinned chicken thighs or any chicken pieces of your choice
- 3 tablespoons soy sauce
- Juice of 1 lemon
- 2 tablespoons olive oil
- 2 cloves garlic, chopped
- 1 onion, chopped
- 1 ½ cup chicken broth
- 2 pieces Chinese style sausage, sliced into ¼ inch pieces
- 1 carrot, cubed
- 1 large or 2 medium potatoes, cubed
- 2 medium red bell peppers, cubed
- 1 cup sliced fresh mushrooms
- 1 can Vienna sausage, drained and sliced into ¼ inch pieces
- ½ cup light sour cream
- Salt and pepper to taste
- Marinate chicken in soy sauce and lemon juice. Let stand for 15 minutes. Drain and set aside.
- Heat oil in heavy pan over medium high heat. Add the garlic and onion. Saute until onion is soft. Add the chicken pieces and sauté for 5 minutes or until meat is no longer pink.
- Add broth and bring to a boil. Lower heat and let simmer for 20 minutes or until meat is tender. Constantly stir the mixture to avoid meat sticking at the bottom of the pan.
- Add Chinese sausage, carrot, potatoes, bell peppers and mushrooms. Stir and simmer for 15 minutes or until potatoes are fork tender.
- Stir in Vienna sausage and sour cream. Correct seasonings if needed. Serve immediately.