INGREDIENTS

1 – 370 grams Angel Krem Queso
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.