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.