INGREDIENTS

1 410mL Angel Evaporated Filled Milk
1/2 kilo chicken breast or thigh fillets, cut into cubes
1/2 tsp salt
1 pinch pepper
2 tbsp sliced ginger
2 tbsp curry powder
1/4 cup cubed red bell pepper
1/2 cup pineapple chunks
1 tbsp patis, according to taste
1 cup cubed camote, fried
1 tbsp toasted garlic bits

 

PROCEDURE

  1. Season chicken with salt and pepper.
  2. Heat butter in a saucepot. Add chicken and cook until nicely browned.
  3. Stir in onion, ginger, curry powder and bell pepper. Sauté until aromatic.
  4. Pour Angel Evaporada and add pineapple chunks.
  5. Cover and simmer until flavors blend and sauce, slightly thickened. Season to taste with patis.
  6. Remove from heat and serve with fried camote on the side and toasted garlic on top.

INGREDIENTS

1 370mL can Angel Kremqueso
2 tbsp chopped garlic
1/2 tsp cracked peppercorns
2 pcs dried laurel leaves
1/2 cup soy sauce
2 tbsp vinegar
2 tbsp sugar
1/2 kilo chicken thigh fillets, cut into cubes
2 tbsp cooking oil
1 cup diced potatoes
1 tbsp cornstarch, dissolved in,
1 tbsp water

 

PROCEDURE

  1. In a mixing bowl, combine garlic, peppercorns, laurel leaves, soy sauce, vinegar and sugar.
  2. Add chicken and marinade for 15 minutes.
  3. Heat cooking oil in a deep pan or wok.
  4. Add marinated chicken and sauté until browned on all sides.
  5. Add marinade and cook for about 5 minutes.
  6. Stir in potatoes and Angel Kremqueso. Simmer for 10 to 15 minutes or until chicken and potatoes are tender.
  7. Add cornstarch slurry to the sauce and cook further until sauce has thickened.
  8. Remove from heat and serve.