Chicken a la king
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Filed under My recipes; Poultry; Birthdays & Parties, chicken, mushrooms
Chicken a la king is not a common item in Filipino parties but it is a special occasion dish for my family. It is my husband’s favorite dish in the whole wide world and his mother only cooks chicken a la king for his birthday. Okay, so I decided he can feel like it’s his birthday today. I cooked a rather large pot of chicken a la king and made sure that it had lots of sauce so that the kids could enjoy it too.
My mother-in-law uses evaporated filled milk in her chicken a la king; I used cream. Traditional chicken a la king recipes use chicken breast and includes sherry among the ingredients. No one likes chicken breast very much in my family so I used chicken thigh fillets. I have no sherry available so I just omitted it.
Ingredients :
1/3 c. of butter
8 to 10 chicken thigh fillets
200 to 300 grams of fresh white button mushrooms (or equivalent in canned mushrooms, liquid included)
3 green bell peppers
3 pimientos (sweet bell peppers)
1 c. of all-purpose (single) cream
3 c. of chicken broth (or combination of chicken broth and liquid from canned mushrooms)
3 tbsps. of flour
salt
Cooking procedure :
Lightly salt the chicken then cook by steaming or simmering in a little water. Cool and cut into 1-1/2 inch cubes.
Core and remove the seeds of the bell peppers and pimientos. Dice.
Slice the mushrooms, or cut into quarters.
Melt the butter in a thick-bottomed pan. Cook the bell peppers and pimientos in hot butter for about a minute. Remove from the butter and set aside. If using fresh mushrooms, cook them in hot butter as well for about a minute, then remove and set aside.
Reheat the butter. Add the flour, stirring to prevent lumps from forming. Cook over medium heat for about a minute — DO NOT allow to brown. Pour in the chicken broth little by little, stirring as you pour. Add the cooked chicken, mushrooms and bell peppers. Season with salt. Cover and simmer for about 5 minutes. Pour in the cream, stir and simmer for another minute.
Serve hot with rice or toasted bread or in commercially available pastry cups. May also be served cold with buttered toast.
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I didn’t realize that chicken a la king is so easy to make. Thanks Connie.
Gay
This looks so good! I’ll have to try this when I have time.
wow! i’ve been dying to make chicken a la king! sarap with toasted bread.:)
anyway, i am an avid fan, ms. connie and i want to tell u that my day will not be complete without viewing ur site.u r an inspiration.i just took the bar and praying for the positive result next year to become a lawyer … as sassy as you hopefully. but above that, i am a certified foodie like you!!! actually, i see you more as a foodie than a lawyer hehe…anyway, ur site is such a treat…thank you for being so generous in sharing all your delightful ideas and really radical views on food.
A very close relative of Chicken pastel!
hiya again! i remember one colleague when i was still working in saudi arabia, she makes chicken ala king, and makes her bread cups using slices of bread formed into cups using muffin trays and bakes it in the oven just until it gets a bit brown and crusty.. yummy!!! really special treat at parties. kakaiba kase hehe… you just gave me an idea of what to bring to my friend’s housewarming party/coffe afternoon over the holidays.thanks ms connie… can’t wait for yer show to start!!! what will you call it?
This is really good! I tried and it really tastes good. thanks for the recipe.
Don’t get me wrong, i love your version too but I’ve always been waiting for someone to post the recipe of Chicken Ala King Ala French Baker (the name of the restaurant) in the internet. I love love their chicken ala king there too and I miss it a lot. I’m not sure if they use pimiento though but i remember it to be really creamy and buttery. yum!
how many kilo yung 8-10 chicken fillet thighs? 1 kilo? I’m planning to cook this dish this weekend.
by the way, thanks very much for this site. since i’ve stumbled upon this, hindi na kami nag-uulit ng ulam pag weekend.
there is always something to look forward to. more power!
kaye, around 800 grams.
Can somebody share recipe of macaroni chicken sopas? thanks
Use the search box above, Melina.
hi ms. connie, mga pang-ilang tao po kaya ito. and yung 8-10 chicken thigh fillet ba na sinasabi mo, same lang sa 8-10 chicken leg na bilhin ko sa mall? senxa na majo di ako marunong nito, hehe. salamat!
Good for 4 to 6.
Chicken legs have less meat than thighs.
hi connie! thank you very much for sharing this recipe! it was a hit! just to let you know that i also added 1/2 cup of evap milk to make it creamier. my husband loves it! thank you again and more power!
Hi. I cooked this for lunch today but when I added the cream, it sort of formed into little bubbly curds. Other than that, it came out quite good. I added more broth, adjusted the flour and cream, because we are such a “saucy” family. He-he.
How can I prevent the this from happening? Thanks. I’m also your friend-fan in FB.
That’s called curdling. To prevent curdling 1) make sure the heat is set to medium or medium-low before and after adding the cream and 2) DO NOT cover the pan after adding the cream.
thanks a lot for the wonderful recipe that you posted!!its so easy to make and of course my boyfriend really loves wt i just cooked for him!!!hope to know more about your delicious recipes!!!thanks a lot and more power!!!
I’ve been here at your website for quiet sometime already and this is the 2nd recipe I have tried; the first one didn’t came out well. I’m happy I was able to cook this recipe for our lunch today and my husband loves it!!! Thanks for sharing this great recipe. I’m a big fan of chicken a la king! I’m also planning to cook your other recipes so we wouldn’t have problems with what to cook everyday. You ROCK!
Hey, Donnie, great site! I wanted to alert you to this page, however (or this website in general): http://cookingwithroland.blogspot.com/2008/07/chicken-ala-king.html
The recipe looks like it’s been lifted straight off your site, and the picture is a shameless cut-and-paste job that makes no attempt at crediting you for your efforts.
Oops, I meant, “Connie,” not “Donnie.” Sorry about that!
Thanks for the alert.
No problem, Connie. Since the guy looks like a Blogger.com user, here’s a form that the service provides to those who want to report abuse (in the form of copyright infringement): http://www.google.com/blogger_dmca.html
Anyway, I do think your site is awesome, and hope that this development doesn’t discourage you from posting any more of your wonderful entries. Keep up the great work!
ang galeng naman ni donkey, na-trace pa un!
carbon copy nga, ms.connie! pareho kayo ng plato sa kitchen?!? hehe…
this site is great! exactly what im looking for — fabulous recipes with just all the basics. that’s magic! hihi… thanks for sharing! i became an avid follower since i saw you at twitter!
oh, abt your waffler post a yr ago..i was just planning to buy an American Home waffler! (i really don’t know what brand to get. Yun lng ata available sa dept store) good thing i came across that post! you’re a savior! thanks for the review!
Whoa, sorry again, that wasn’t the right link. Here it is: http://www.google.com/support/blogger/bin/request.py?contact_type=blogger_dmca_infringment
Thanks.
thank you for this recipe! i cooked this tonight and it was successful! ^^