Chicken Pastel

1. 1

   Dress and bone the chicken.

2. 2

   Cut into small pieces and place in a bowl.

3. 3

   Squeeze the lemon into the chicken and add the toyo. Let stand for 15 minutes.

4. 4

   Put in a saucepan with water and salt and pepper to taste; simmer until the meat is tender and most of the liquid has evaporated.

5. 5

   Slice the hard-boiled eggs, Vienna sausage and chorizo.

6. 6

   Fry the cooked chicken and chorizo in butter until brown.

* Per serving · 4 servings · Values may vary.

No additional tips available.