INGREDIENTS

1 tbsp cooking oil
¼ cup onion, chopped
2 tbsp garlic, minced
500 grams chicken fillet cut into chunks or chicken cut-up
1 ½ cup potato, peeled and cut into cubes
1 cup carrots, peeled and cut into cubes
½ cup pineapple juice
1 pc chicken broth cube
¾ cup Angel Evaporada
1 cup pineapple chunks
½ cup red bell pepper, sliced
2 tsp fish sauce
pepper to taste

 

PROCEDURE

  1. In a deep pot, heat cooking oil and add onion and garlic. Saute until aromatic. Add chicken and continue cooking for 3 minutes.
  2. Pour pineapple juice and Angel Evaporada. Cover pot and bring this to a simmer for 20 to 25 minutes or until chicken is tender.
  3. Add in potato and carrots. Continue cooking until vegetables are tender.
  4. Add sugar, pineapple chunks, bell pepper and fish sauce. Season with salt and pepper as needed. Bring to a quick boil for 2 minutes.
  5. Remove from heat. Best served with hot rice.

INGREDIENTS

– ½ kilo chicken thighs and drumsticks
– salt to taste
– ½ tbsp black peppercorns
– 4 tbsp atsuete oil
– 6 pcs garlic cloves, smashed and minced
– 1 pc large red onion, minced
– 1 cup fried saba, cut into thick wedges
– ¾ cup banana blossoms
– 1½ cup cups chicken broth
– 2 pcs bay leaf
– ¼ cup vinegar
– 1/3 cup soy sauce
– 2/3 cup Angel Kremdensada

 

PROCEDURE

  1. Prepare chicken. Season chicken lightly with salt and leave for about 5 –10 minutes to draw out excess moisture.
  2. Render. In a non-stick pan over medium heat, fry the chicken pieces in the atsuete oil until lightly golden and the skin has rendered most of its fat.
  3. To the same pan, add the garlic and onions then sauté in the chicken fats for a few minutes until aromatic and tender.
  4. Add the chicken broth, bay leaf, peppercorns, and the vinegar and bring to a boil. Simmer until the acidic smell has disappeared. Continue simmering uncovered until the chicken is tender and the liquid has reduced by half.
  5. Add the soy sauce, banana blossoms, fried saba wedges, and Angel’s Kremdensadaand mix well. Continue simmering until the sauce slightly thickens but is still saucy and becomes creamy. Serve

INGREDIENTS

2 tbsp butter
¼ cup onions, sliced
½ kilo chicken cubes
½ cup carrots, cubed
½ cup mushrooms, quartered
1 cup potatoes, cubed
1 tsp chicken powder
1-370 ml Angel All-Purpose Creamer
1 tbsp pickle relish
½ cup red bell peppers, sliced
½ tsp salt
½ tsp pepper

PROCEDURE

  1. Heat butter in a pan. Sauté onions, chicken cube, carrots, mushrooms, potatoes and chicken powder.
  2. Add Angel All-Purpose Creamer, pickle relish and red bell pepper.
  3. Simmer for 5 minutes until potato and carrots are tender.
  4. Season with salt and pepper.

INGREDIENTS

1-410 ml Angel Evaporada
1 kilo chicken, cut to serving pieces
1 tsp salt
1/8 tsp ground black pepper
1 tbsp calamansi juice
2 tbsp butter
1/4 cup diced onion
1 tsp minced garlic
1 laurel leaf
1/4 cup diced celery stalk
1 cup cubed potato
1/2 cup carrot coins
1/4 cup green peas
1/2 tsp salt, or according to taste
pinch ground black pepper

 

PROCEDURE

  1. Marinate chicken pieces in salt and pepper and calamansi juice, for about 30 minutes.
  2. Heat butter in a large saucepot over medium heat.
  3. Add chicken and sear until skin is browned all over. Remove chicken from pot.
  4. In the same pot add onion, garlic, laurel, celery, potato, carrots and green peas. Sauté until the vegetables are aromatic.
  5. Put back in pot the chicken pieces then pour Angel Evaporada.
  6. Cover and cook until sauce is reduced to desired consistency and the chicken and vegetables are tender.
  7. Adjust taste with salt. Remove from heat and serve.

INGREDIENTS

2 tbsp butter
¼ cup onions, sliced
½ kilo chicken cubes
½ cup carrots, cubed
½ cup mushrooms, quartered
1 cup potatoes, cubed
1 tsp chicken powder
1-370 ml Angel KremQueso
1 tbsp pickle relish
½ cup red bell peppers, sliced
½ tsp salt
½ tsp pepper

 

PROCEDURE

  1. Heat butter in a pan. Sauté onions, chicken cubes, carrots, mushrooms, potatoes and chicken powder.
  2. Add prototype, pickle relish and red bell pepper.
  3. Simmer for 5 minutes until potato and carrots are tender.
  4. Season with salt and pepper.

INGREDIENTS

– 1 – 370 grams Angel KremQueso
– ¼ kilo chicken breast or thigh fillets, cut into chunks
– ¼ tsp salt
– 2 tsp minced garlic
– ½ cup halved button mushrooms
– ¼ cup chopped onion
– ¼ tsp dried thyme, rubbed
– 1 cup short-grained rice
– 1 tsp paella seasoning
– 2 tbsp white wine
– 1 cup chicken broth
– Salt and pepper to taste
– ¼ cup green peas
– 1 hard cooked egg, cut into wedges
– Pinch of ground black pepper

 

PROCEDURE

  1. Heat half of olive oil in a large paellera or fry pan. Add chicken chunks and cook until it lightly browned. Season with salt and pepper. Add garlic and mushrooms. Cook for another minute or until aromatic. Remove from pan and set aside.
  2. In the same pan, add remaining olive oil. Sauté onion then add thyme, rice and paella seasoning. Add wine and stir well to deglaze pan. Gradually pour Angel Krem Queso and broth alternately with occasional stirring. More broth may be added until desired doneness of rice is achieved.
  3. Adjust taste with salt and pepper. Stir in green peas and remove from heat. Decorate with sliced eggs.

INGREDIENTS

1 cup Angel Evaporated Filled Milk
1/2 cup chopped onion
1 tbsp minced garlic
2 tsp salt
1 kilo or 12 pcs chicken
2 cups Japanese breadcrumbs
1 1/2 cups Cooking oil for frying

 

PROCEDURE

  1. In a bowl, mix together Angel Evaporated Filled Milk, onion, garlic and salt.
  2. Add drumsticks.
  3. Cover and marinate in the refrigerator for at least 4 hours.
  4. Lift drumsticks from milk, shaking off excess liquid.
  5. Dredge in breadcrumbs then fry in hot oil for 6-7 minutes or until golden.
  6. Serve hot with rice and ketchup.

INGREDIENTS

1 – 370 mL can Angel All-Purpose Creamer
1/4 cup butter
1/2 cup onion, diced
2 tbsp minced garlic
1/2 cup chopped celery
500 grams diced chicken
1 cup sliced button mushrooms
2 tbsp green peas
1/3 cup diced red bell pepper
3 tbsp all-purpose flour
½ cup chicken broth
¼ cup grated cheese
1 tsp salt
¼ tsp pepper
chopped parsley for garnish

 

PROCEDURE

  1. In a saucepan, melt butter and sauté onions, garlic and celery. Add the chicken and fry for a minute. Stir in mushrooms, green peas and bell pepper then cook for another minute.
  2. Sprinkle flour over the vegetables and mix until flour cannot be seen. Gradually add the chicken broth and Angel All Purpose-Creamer then simmer until thickened. Mix well to avoid lumps. Add cheese, then season with salt and pepper.
  3. Serve on toast cups, pastry shells or with rice. Garnish with chopped parsley

      4. INGREDIENTS

      1-370mL Angel Kremqueso
      400 grams chicken breast fillet, cut into chunks
      1/2 tsp salt
      Pinch of black pepper
      2 tbsp cooking oil
      2 tbsp butter
      2 tbsp chopped onion
      1 cup mixed frozen vegetables
      2 tbsp diced red bell pepper
      2 tbsp all-purpose flour
      salt and pepper according to taste

       

      PROCEDURE

      1. Season chicken with salt and pepper.
      2. In a frying pan, heat 2 Tablespoons cooking oil. Fry chicken pieces until light brown on all sides. Remove from the pan, set aside.
      3. In the same pan, add butter then saute onions and mixed vegetables. Add flour and cook until bubbly. Add chicken, bell pepper, and Angel Kremqueso. Cover and cook until chicken is tender.
      4. Season with salt and pepper according to taste. Remove from heat and serve.

          5. INGREDIENTS

          1 – 370mL Angel All-Purpose Creamer
          1/4 cup butter
          1 cup sliced leeks
          1/2 cup green bell pepper, cut into squares
          250 grams chicken fillet, diced
          1 tsp salt
          1/4 tsp pepper
          2 tbsp all-purpose flour
          2 cups chicken broth
          1 1/2 cups cream style corn

           

          PROCEDURE

          1. Melt butter in a pot, sauté leeks, green bell pepper and chicken.
          2. Season with salt and pepper.
          3. Add flour and let foam.
          4. Pour broth gradually while stirring constantly.
          5. Add cream style corn.
          6. Let boil for 5-minutes in medium heat.
          7. Blend in Angel All-Purpose Creamer and turn-off heat.