Pastel de Pollo

Sunday is the perfect day to stretch the many possibilities of chicken. I've long contemplated whether or not to use the Chinese Plum wine i got for free from our company outing in Subic. The thing is, you wouldn't really know unless you try. Guess what? it was all worth it. The wine really complemented the cheese (wine and cheese...makes sense huh?) which is a primary ingredient in the pastel. The best thing is that it gave the dish a sophisticated flavor, making it extraordinarily major in taste.

1.5 k chicken, cut into serving pieces

1 bar cheddar cheese, grated

3 onions, minced

3 medium-sized potatoes, diced

1 large carrot, diced

1 small can vienna sausage, sliced (reserve water)

1 small can button mushrooms, sliced (reserve water)

2 pieces chorizo de bilbao, sliced

10 pieces pitted black or green olives, sliced into rings

2 cups water

1 c white wine

1 chicken buillon cube

2 teaspoon cornstarch or flour dissolved in 1/4 c cold water

1/4 c cooking oil

1/4 c butter

salt, pepper, Italian seasoning, and dried basil to taste

Pat dry chicken pieces in paper towels. Season with salt and pepper, and fry in hot oil until slightly golden brown in color. In a separate pot, heat butter and saute onions until limp and fragrant. Add in the chorizo and cooked chicken. Pour in the water (including the reserved water from sausage and mushrooms), buillon cube and the potatoes. Cook covered for 7 minutes. Stir in the carrot and mushrooms. Let boil once, then add the wine, grated cheese, cornstarch mixture and olives. When all the vegetables are cooked remove from heat and season with pepper, Italian seasoning and basil to taste.