Chicken Pastel

• 2 lb. chicken, cut up
• 3 Tbsp. soy sauce
• juice of 1 lemon
• 5 c. cold water
• 1 1/2 tsp. salt
• 1/4 tsp. pepper
• 1/2 c. butter
• 2 hard-cooked eggs, sliced
• 1 piece chorizo de bilbao, sliced
• 1 c. Vienna sausage, sliced
• 1 c. broth
• 1 piece carrot, cut into cubes
• 1 piece potato, cut into cubes
• 1/2 c. green olives
• 1/2 c. mushrooms
• 2 Tbsp. flour

1. Marinate chicken in soy sauce and lemon juice.
2. Let stand 15 minutes.
3. Place chicken in a saucepan, add water, salt and pepper. Simmer until tender and almost all the pepper has evaporated. Set aside.
4. Melt butter in a skillet.
5. Brown chicken pieces.
6. Drop in slices of chorizo de bilbao, Vienna sausage.
7. Pour broth; cover and cook until half done.
8. Mix in green onions, carrots, potatoes and mushrooms.
9. Cook everything together.
10. Thicken with 2 tablespoons flour, if necessary.
11. Transfer cooked mixture to a Pyrex dish, garnish with slices of hard-cooked eggs.
12. Cover Pyrex dish with pie crust.
13. Bake at 400u0b0 for about 35 to 40 minutes or until crust is golden brown.
14. Serve hot.

chicken, soy sauce, lemon, cold water, salt, pepper, butter, eggs, bilbao, sausage, broth, carrot, potato, green olives, mushrooms, flour

Taken from www.cookbooks.com/Recipe-Details.aspx?id=354261 (may not work)