How To make Chicken Angelo
3 Whole Chicken Breasts
1/3 Cup Dry White Wine
1 Small Onion
1 Cup Mushrooms
sliced
6 Artichoke Hearts :
quartered
1/2 Cup Chicken Broth
2 Cloves Garlic minced
1 Tablespoon Parsley :
chopped
1/4 Cup Butter
Dash Oregano Salt & Pepper To Taste
Bone chicken breasts and cut into quarters. Dredge in flour. Shake off excess flour. Heat 1/4 cup butter in large skillet over medium heat. When hot add chicken pieces and brown on all sides. Add oregano, broth, mushrooms, artichoke hearts and parsley. Saute over high heat until sauce thickens, stirring constantly. Serve at once.
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Chicken Francaise Recipe
Today I would like to share with you my Chicken Francaise Recipe.
Written recipe:
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UB Food Vlog#2 Creamy Chicken Pesto ni Angelo
Ingredients:
1 kilo chicken breast
1/2 cup pesto sauce
200 ml all purpose cream
5-6 medium size tomatoes
5 cloves of garlic
1/4 cup water
1/8 tsp salt
1/8 tsp black pepper(ground)
Creamy Chicken & Artichoke Sauce
This Chicken and Artichoke Sauce is guaranteed to become a staple in your home. Try it!!
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**Recipe**
Chicken Thighs
Salt & Pepper
Garlic Powder
Paprika
Rosemary
Mushrooms
Artichoke Hearts
Onions & Garlic
Jalapeños
Parmesan
Parsley
Chicken Stock
Heavy Cream
Butter
White Wine
#MothersDay #ChickenDinner
Orange Chicken | In the Mabe Kitchen with Angelo #orangechicken #recipe #mabebelizekitchen
There’s nothing like a delicious homemade meal to serve for your family and friends! ???? Angelo Kuylen showed us how to make a delicious Orange Chicken using his #Mabe appliances and simple ingredients. Try it out at home ????
#ingredients
Chicken:
▢4 Boneless Skinless Chicken Breasts cut into bite-size pieces
▢3 Eggs whisked
▢1/3 cup Cornstarch
▢1/3 cup Flour
▢Salt
▢Oil for frying
Orange Chicken Sauce:
▢1 cup Orange Juice
▢1/2 cup Sugar
▢2 Tablespoons Rice Vinegar or White Vinegar
▢2 Tablespoons Soy Sauce use tamari for a gluten-free dish
▢1/4 teaspoon Ginger
▢1/4 teaspoon Garlic Powder or 2 garlic cloves, finely diced
▢1/2 teaspoon Red Chili Flakes
▢Orange Zest from 1 orange
▢1 Tablespoon Cornstarch
#method
To make orange sauce:
In a medium pot, add orange juice, sugar, vinegar, soy sauce, ginger, garlic, and red chili flakes. Heat for 3 minutes.
In a small bowl, whisk 1 Tablespoon of cornstarch with 2 Tablespoons of water to form a paste. Add to orange sauce and whisk together. Continue to cook for 5 minutes, until the mixture begins to thicken. Once the sauce is thickened, remove from heat and add orange zest.
To make chicken:
Place flour and cornstarch in a shallow dish or pie plate. Add a generous pinch of salt. Stir.
Whisk eggs in shallow dish.
Dip chicken pieces in egg mixture and then flour mixture. Place on plate.
Heat 2 -3 inches of oil in a heavy-bottomed pot over medium-high heat. Using a thermometer, watch for it to reach 350 degrees.
Working in batches, cook several chicken pieces at a time. Cook for 2 - 3 minutes, turning often until golden brown. Place chicken on a paper-towel-lined plate. Repeat.
Toss chicken with orange sauce. You may reserve some of the sauce to place on rice. Serve it with a sprinkling of green onion and orange zest, if so desired.
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How to Master the Delicious Chicken Angelo Dish like a Chef
Chicken Angelo is a stepped-up chicken marsala. This is the easiest dish to make. This recipe is for two, buy you can expand it for a large number of guests. This tasty dish will satisfy the masses. This keto friendly dish will fill you up for a long time. Don't forget to hit that like and subscribe to the channel.
Roadside Roasted Charcoal Chicken Angelo's Pica Pollo al Carbon Dominican Republic Recipe revealed
This fascinating place in the Dominican Republic in the county of Bonao a province about 1.5 hour drive from the Capital Santo Domingo has the Best Charcoal Chicken that I have ever tasted it. The owner there at Angelo's Pica Pollo, a wonderful lady cooks this chickens with love and with the simplest local ingredients. This trick here is that they use local made charcoal wood and they grill the chicken open up on a half barrel that has been turned in to a smoker typical of the Caribbean Islands roadside food stops. This wonderful recipe was revealed to me right on the spot. I then cooked my self, but I guess to be the same, I will have to get that wonderful charcoal wood, the scenery on the back ground and the delicious local ingredients.
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