Cooking Tips for Perfect Chicken a la King
For a richer flavor, consider using homemade chicken broth instead of store-bought. If you have the time, simmering chicken bones with aromatics like onions, carrots, and celery can really elevate the taste. When sautéing your vegetables, make sure to cook them until they are tender but still have some crunch. This adds texture to the dish. If you prefer a thicker sauce, you can mix a bit of cornstarch with cold water to create a slurry. Adding this towards the end of cooking will help thicken the sauce without clumping. Don’t forget to season your dish as you go. A pinch of salt and pepper after adding the chicken helps enhance all the flavors. Finally, let your dish simmer for a few extra minutes before serving. This allows all the ingredients to meld together beautifully and ensures that the chicken is heated through.
Serving Suggestions and Variations
Chicken a la King is versatile and can be served in a variety of ways. While it is often plated over rice, pasta, or bread, consider trying it in puff pastry shells for a fun twist. Simply fill the baked shells with the chicken mixture for an elegant appetizer. If you’re looking for a lighter option, serving it over steamed vegetables like broccoli or cauliflower can be a great alternative. For variations, feel free to experiment with different vegetables. Adding peas, carrots, or even corn can brighten up the dish and add more nutrition. If you want to spice things up, toss in some diced jalapeños or a dash of hot sauce for a kick. Also, consider garnishing with fresh herbs like parsley or thyme for a pop of color and flavor. These little changes can keep this classic dish exciting and fresh.
Frequently Asked Questions
What can I substitute for the light cream?
If you’re looking for a lighter option, use half-and-half instead of light cream. For a dairy-free version, coconut milk or almond milk can work well, though they will slightly change the flavor.
How should I store leftovers?
Store any leftovers in an airtight container in the fridge for up to three days. Just reheat gently on the stove or in the microwave, adding a splash of broth if it seems too thick.
Can I make this dish ahead of time?
Yes, you can prep most of the ingredients ahead. Just cook everything and store it in the fridge, then reheat when you’re ready to serve, adding the cream at the end for the best texture.
What goes well with Chicken a la King?
This dish pairs really nicely with rice, but you can also serve it over pasta or even on toasted bread. A side salad or some steamed veggies can round out the meal perfectly.
What are common mistakes to avoid when making Chicken a la King?
One common mistake is overcooking the vegetables, which can make them mushy. Also, be careful not to let the sauce boil too vigorously after adding the cream, as it can separate.
Chicken a la King
Ingredients
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 1 cup chicken broth
- ½ tsp salt
- 1/8 tsp pepper
- 3 oz fresh mushrooms sliced
- 1 green bell pepper diced
- 2 cups diced cooked chicken or turkey I used store bought rotisserie chicken meat
- ¼ cup light cream
- 2 tbsp hot sauce
- 1 egg yolk lightly beaten
Instructions
- Melt butter in a saucepan over medium heat. Stir in flour with a whisk. Gradually add broth while continuously stirring. Add salt, pepper, mushrooms and green bell pepper. Cook, stirring over low heat for 5 minutes.
- Add diced chicken and light cream; simmer, stirring frequently, for another 5 minutes.
- Slowly stir hot sauce into beaten egg yolk and then add mixture into the pan. Give the chicken mixture in the pan a final stir. Remove from the heat and transfer into a serving plate.
- Serve with steamed rice.
Notes
Nutrition
Looks good, Liza, although I confess that I never thought of chicken a la king as Filipino food. I don’t remember it being served when I was in there in the 70s (it’s been many, many years!).
What are your recommendations for Filipino cookbooks? I have two from the country that were purchased when I was there. I also have “The Filipino Cookbook” by Miki Garcia and “Cooking Filipino Dishes in America” by Dominga L. Asuncion. What is your favorite?
Hi Steven,
Couple of Filipino cookbooks I really like are “Filipino Cooking Here and Abroad” and “Maya Kitchen Mix and Match Meals”. I also have “The Filipino Cookbook” by Miki Garcia, which was given to me by my niece when she came back from her visit to the Philippines couple of years ago. I also tried a few recipes from the “Goldilocks bakebook”. Take care and thanks for stopping by!