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Ingredients:
| 1 | pack (550 g) | MAGNOLIA CHICKEN TIMPLADOS ORIENTAL WINGS |
| 2 | pc (44 g each) | lime, zested and juiced |
| 1/4 | tsp | chili pepper flakes |
| 3 | tbsp | cooking oil |
| 3 | tbsp | MAGNOLIA GOLD BUTTER UNSALTED |
| 1 | pc (50 g) | onion, chopped |
| 4 | cloves (17 g) | garlic, minced |
| 1 | pc (100 g) | carrot, peeled and thinly sliced into flowerettes |
| 1 | pc (50 g) | red bell pepper, sliced into strips |
| 1 | pack (250 mL) | MAGNOLIA ALL PURPOSE CREAM |
| 1/4 | cup | MAGNOLIA FULL CREAM MILK |
| 1/8 | tsp | iodized fine salt |
| 1/8 | tsp | pepper |
Procedure:
1. In a bowl, add half of lime juice, zest and half of chili pepper flakes to chicken wings. Mix and set aside in the chiller for 10 minutes.
2. Heat oil in a pan and fry chicken wings until slightly browned. Set aside.
3. In the same pan, melt butter and sauté onion, garlic, carrot and bell pepper, and then add back chicken wings.
4. Slowly pour in cream and milk. Mix well until chicken is well coated with sauce. Season with remaining chili pepper flakes, salt and pepper. Mix well.
5. Cover and let simmer for 10 minutes until chicken is cooked through and vegetables are tender, while stirring occasionally.
Makes 2-4 servings.
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