INGREDIENTS

– 500 grams chicken thigh fillets skin-on
– 1 tsp salt
– ¼ tsp ground black pepper
– 1 tsp Italian seasoning
– 2 tbsp butter
– 2 tbsp olive oil
– ½ cup sliced button mushroom
– ½ cup sliced shiitake mushroom
– 1 tbsp minced garlic
– ¼ cup chopped onion
– 1 tbsp all-purpose flour
– 1 can, 370ml Angel KremQueso
– 2 tsp Worcestershire sauce
– ¼ cup chopped fresh parsley

 

PROCEDURE

  1. Wash and pat dry chicken pieces using a pepper towel. Arrange nicely on a baking sheet pan. Season with salt, pepper, and Italian seasoning. Cover with plastic wrap. Set aside to marinate for 30 minutes.
  2. Heat butter and olive oil in a large skillet. Brown chicken pieces on both sides. Remove from the pan and set aside.
  3. On the same pan, saute mushrooms, garlic, and onion until soft and aromatic. Add all-purpose flour and cook until flour is cooked through.
  4. Pour in Angel KremQueso, and Worcestershire sauce, simmer for 3 minutes.
  5. Add back chicken pieces into the sauce and continue cooking over medium heat for 10 minutes or until chicken is fully cooked.
  6. Turn off heat and sprinkle with parsley. Best served with hot rice or mashed potatoes.

INGREDIENTS

1 can, 410ml Angel Kremdensada
1 cup mayonnaise
4 tsp lemon juice
1 tbsp Dijon mustard
1 cup minced white onion
1 cup chopped celery
2 tbsp pickle relish
4 boiled egg, grated
4 cups boiled diced potato
4 cups boiled chicken breast, cut into cubes
1 cup grated cheese
1 tsp salt
1/4 tsp ground black pepper

 

PROCEDURE

  1. In a large bowl, combine Angel Kremdensada, mayonnaise, lemon juice, Dijon mustard, white onion, celery, pickle relish and egg. Mix well.
  2. Add potato and chicken breast. Mix well until combined and fully coated
  3. Cover with plastic wrap and chill for at least 6 hours before serving.
  4. For best results, chill overnight.

INGREDIENTS

2-200 grams pack store-bought frozen chicken nuggets cooking oil, for frying
2 Tablespoons butter
3 teaspoons minced garlic
½ cup chopped onion
1 Tablespoon all-purpose flour
½ cup water
½ cube chicken bouillon
Half can Angel Evaporated Filled Milk
½ can Angel All Purpose Creamer
½ cup grated cheddar cheese
1 cup frozen green peas and carrots
½ cup canned corn kernels, drained
1 Tablespoon chopped red bell pepper
To taste salt
To taste pepper

 

PROCEDURE

  1. Fry chicken nuggets in hot oil until golden and crispy. Drain excess oil and set aside until ready to serve.
  2. In a saucepan, heat butter and add garlic and onion. Cook until soft and aromatic. Add in all-purpose flour. Mix until bubbly and heated through.
  3. Pour in water, chicken bouillon, and Angel Evaporated Filled Milk, Angel All Purpose Creamer and cheese. Bring to a quick boil and simmer slowly for a few minutes until the sauce is thick.
  4. Add in frozen vegetables, corn, red bell pepper and season with salt and pepper. Simmer until heated through.

      5. INGREDIENTS

      3 pcs chicken breast fillet, butterfly cut
      ½ tsp salt
      ¼ tsp pepper
      3 tbsp oil
      2 cloves garlic, minced
      ½ tbsp sugar
      1 can Angel Kremqueso
      ½ kg spaghetti, cooked according to package directions
      ¼ tsp pepper
      chopped parsley for garnish

       

      PROCEDURE

      1. Season chicken with salt and pepper. Set aside.
      2. In a pan with hot oil, saute garlic over medium heat. Slowly pour in Angel Kremqueso.
      3. Simmer for 1 minute and add cooked pasta.
      4. In a hot cast iron pan or regular pan, cook each chicken piece for 1 minute per side. Rest for 2-3 minutes and cut into strips. Serve on top of pasta and garnish with parsley.

          5. INGREDIENTS

          2 tbsp cooking oil
          ½ cup chopped onion
          2 tsp minced garlic
          1.5 kg chicken pieces
          ½ cup Hunt’s Tomato Paste
          2 pcs dried bay leaf
          1 ½ cup chicken stock
          2 tsp cracked black peppercorn
          ½ tbsp fish sauce
          1-140ml Angel Kremdensada
          3 pcs large potatoes, quartered
          salt to taste
          cooking oil for frying

           

          PROCEDURE

          1. Heat oil in a large pot over medium high heat. Add onion and garlic, cook until soft and aromatic. Add in chicken pieces, continue cooking until golden brown in color.
          2. Add tomato paste, chicken stock and bay leaf. Cover the pot and slowly simmer for 20 minutes or until chicken pieces are fully cooked. Season with pepper and fish sauce.
          3. In a small pan, heat oil and fry potatoes until golden and crispy. Drain excess oil on paper towel and set aside.
          4. Stir in Angel Kremdensada on the pot with chicken and mix until combined. Add fried potatoes and serve.

              5. INGREDIENTS

              1 tbsp butter
              1 tbsp all-purpose flour
              1-370ml Angel Kremqueso
              2 cups leftover roast chicken, shredded
              1 cup frozen mixed vegetables
              2 cups cooked rice

               

              PROCEDURE

              1. TOPPING ||
              2. ¼ cup || panko breadcrumbs
              3. 1 tbsp || melted butter
              4. ½ tsp || lemon zest
              5. ½ tbsp || chopped parsley

              INGREDIENTS

              3 tbsp oil
              ½ cup chopped bell peppers
              ½ cup cup chopped onions
              2 tsp cumin
              1 tbsp curry powder
              1 kg chicken nuggets
              1 can Angel Evaporated Filled Milk

               

              PROCEDURE

              1. In a pan with hot oil, saute bell peppers for 1 minute and set aside.
              2. In the same pan, add onions, garlic, cumin, and curry powder.
              3. Add chicken and cook until browned on all sides.
              4. Add evaporated liquid creamer and simmer gently for 3-5 minutes or until thickened and chicken is fully-cooked. Add back bell peppers and simmer for 1 minute. Serve.

              INGREDIENTS

              – ¾ kilo chicken thigh fillet, skinless
              – Salt to taste
              – Ground black pepper to taste
              – ¼ cup rice wine
              – ¼ cup cornstarch, plus more for coating
              – 2 pcs egg whites
              – oil for frying

              SAUCE
              – 1 tbsp oil
              – 1 pc large green bell pepper, cut into medium dice
              – 1 pc large carrot, cut into flower disks
              – 1 pc large red onion, cut into medium dice
              – 6 pc garlic cloves, minced
              – 1 cup pineapple tidbits
              – ¾ cup pineapple juice
              – 1 cup chicken broth
              – ¾ cup Angel Kremdensda
              – 3 tbsp cornstarch
              – 3 tbsp water

               

              PROCEDURE

              1. Prepare chicken. Season chicken with salt, pepper, egg whites, 1⁄4 cup cornstarch, and rice wine. Massage well and leave for about 5 – 10 minutes.
              2. Coat the chicken pieces in more starch.
              3. Fry the chicken pieces in oil until golden and crispy. Set aside and drain excess oil.
              4. Make sauce. In a wide deep pan, fry the bell peppers, and carrots in oil for a few minutes and season with salt and pepper. Remove from the pan.
              5. Saute the garlic and onion oil until fragrant. Add the pineapple juice, chicken broth, and ANGELS KREMDENSADA. Bring to a boil and simmer until the sauce is thick and creamy.
              6. Finish the sauce with pineapple tidbits, and the cornstarch slurry. Return the bell peppers, and carrots then drizzle the sauce over the chicken and serve.

              INGREDIENTS

              2 tbsp cooking oil
              ½ cup onion, chopped
              2 tsp garlic, minced
              1 tsp ginger, thinly sliced
              700 grams chicken thigh fillet or chicken cut-up
              2 tbsp curry powder
              1-410 ml Angel Evaporada
              1 cup potato, peeled and cut into chunks
              1 cup carrots, peeled and cut into chunks
              1 cup green and red bell pepper, sliced
              2 tsp fish sauce
              salt and pepper to taste

               

              PROCEDURE

              1. In a deep pot, heat 2 tablespoons of cooking oil and add onion, garlic and ginger. Saute until aromatic. Add chicken and continue cooking for 3 minutes.
              2. Mix curry powder and water. Pour mixture into the chicken and add Angel Evaporada and coconut milk Add potato and carrots and cover the pot. Bring to a slow simmer for 20 to 25 minutes or until chicken is fully cooked and tender. Add sugar and fish sauce. Season with salt and pepper as needed.
              3. Add bell pepper and bring to a quick boil. Best served with hot rice.

              INGREDIENTS

              600 grams chicken, cut into serving pieces
              8 cloves garlic, smashed
              ⅓ cup vinegar
              ⅓ cup soy sauce
              1 tbsp liquid seasoning
              2 pcs bay leaf
              2 tsp black peppercorns
              ½ cup water
              ¼ cup Angel Kremdensada

               

              PROCEDURE

              1. In a large pot, combine chicken, garlic, water, vinegar, soy sauce, liquid seasoning, bay leaf and black pepper corns. Marinate for 30 minutes.
              2. Add water and bring pork mixture into a slow simmer over medium high heat until tender. Pour Angel Kremdensada and bring to a quick boil. Mix well until combined.
              3. Add hard boiled eggs and turn off heat and serve hot with rice.