INGREDIENTS
Unsalted butter: Half a cup (one stick), for a rich base in the sauce.
Green bell pepper: One medium, small diced, adding sweetness and color.
Sweet onion: One small, small diced, for a mild, aromatic flavor.
Garlic cloves: Two, minced, enhancing the depth of flavor.
All-purpose flour: Half a cup, to thicken the sauce.
Salt: Half a teaspoon, to season the dish.
Black pepper: Half a teaspoon, for a subtle kick.
Chicken stock: Two and a half cups, as the base for the sauce.
Heavy cream: One cup, for a creamy texture.
Diced cooked chicken: Three cups, providing the main protein.
Frozen peas: One cup, for a burst of sweetness and color.
Diced pimentos: One 4-ounce jar, drained, adding a touch of sweetness and vibrant color.
INSTRUCTIONS
Step 1:
In a large skillet over medium heat, melt ½ cup (1 stick) unsalted butter. Add 1 medium green bell pepper, small diced, and 1 small sweet onion, small diced. Stir occasionally until softened, about 10 minutes.
Step 2:
Add 2 cloves garlic, minced, and cook until fragrant, about 30 seconds.
Step 3:
Add ½ cup all-purpose flour, ½ teaspoon salt, and ½ teaspoon black pepper. Stir to combine so the flour dissolves, and cook for 1 minute.
Step 4:
Slowly stream in 2 ½ cups chicken stock while whisking constantly to avoid lumps. Repeat with 1 cup heavy cream.
Step 5:
Bring to a simmer and simmer for 5 minutes until thickened, stirring occasionally.
Step 6:
Add 3 cups diced cooked chicken, 1 cup frozen peas, and a 4-ounce jar diced pimentos, drained. Stir to combine.
Step 7:
Simmer for an additional 3 minutes until everything is warmed through. Taste and adjust seasoning if needed.
Step 8:
Serve immediately with toast or fluffy biscuits for a comforting and satisfying meal.
Serving and Storage Tips
Serve Chicken a la King over a bed of rice, pasta, egg noodles, or with toast, biscuits, or puff pastry shells to soak up the rich and creamy sauce.
For a comforting meal, pair this dish with a side of steamed vegetables or a fresh green salad to balance out the richness.
If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over medium heat or in the microwave at 30-second intervals, stirring occasionally until heated through.
Chicken a la King can also be frozen. Allow the dish to cool to room temperature, then transfer to freezer bags or containers. Freeze for up to 1 month. Thaw overnight in the refrigerator before reheating.
Helpful Notes
Variations: You can substitute the chicken with cooked turkey, silken tofu, or even canned tuna for a different twist on the classic recipe.
Add-ins: Incorporate additional vegetables like mushrooms, celery, or bell peppers to enhance the flavor and texture of the dish. Saute these vegetables with the bell pepper and onion for a well-rounded meal.
Tips from well-known chefs
Chef’s Tip: Use rotisserie chicken for a quick and easy option. This pre-cooked chicken is convenient and adds a depth of flavor to the dish.
Chef’s Tip: For a slightly different flavor profile, add a splash of sherry or white wine to the sauce before adding the chicken and vegetables.
Chef’s Tip: To prevent the sauce from becoming too thick, add small amounts of chicken broth until the desired consistency is reached.
