Chicken a la King with Rice
This is a really delicious take on the classic chicken a la king that is foolproof and quick and easy to make.
- 150 g SuperValu Quality Irish Chicken Fillets cut into very thin strips
- 30 g SuperValu Irish Butter
- 30 g SuperValu Plain Flour
- 0.5 SuperValu Onion finely sliced
- 55 g SuperValu Closed Cup Mushrooms chopped
- 0.5 SuperValu Red Pepper diced
- 0.5 SuperValu Celery thinly sliced
- SuperValu Salt and Pepper
- 175 ml SuperValu Full Cream Milk
- 62.5 ml SuperValu Fresh Cream
- 0.5 tbsp SuperValu Olive Oil
- 200 g SuperValu Easy Cook Long Grain Rice
- Cook the rice as per the packet instructions.
- Place your pan on a moderate heat and add a tablespoon of olive oil.
- Add the chicken strips and cook for a minute or 2 until fully sealed.
- Add the sliced onion and fry for a further 2 minutes.
- Next add the pepper, celery and mushrooms and fry for a further 2 to 3 minutes.
- Gradually add the flour, stirring continuously for about 2 minutes.
- Begin adding the milk stirring all the time until you have a nice smooth texture in the sauce.
- Add the cream and stir until the mixture is hot (not boiling), then reduce the heat to low and simmer for 5 minutes, stirring occasionally.
- To serve, place the rice on the plate and top with the delicious, creamy, chicken sauce.
Chicken a la King with Rice,
Reviews Write Review
SuperValu| October 15, 2012 at 9:47 am
Hi Sue, please see below for a low fat version of Chicken a la King:
- 10 oz/300g Chicken Fillets – cut into very thin strips
- 1 oz /30g butter (reduced butter quantity)
- 1 oz/30g flour (reduced flour quantity)
- 1 onion finely sliced
- 4 oz/110g button mushrooms quartered
- 1 red pepper diced
- 1 stalk celery thinly sliced
- Salt and pepper to taste
- 14 fl oz/400ml low fat milk (increase milk quantity, omit cream)
- 1 tbsp Olive Oil
- 14 oz/400g Long grain rice
Cook the rice as per pack instructions.
Place your pan on a moderate heat and add a tablespoon of olive oil.
Add the chicken and cook for a minute or two until fully sealed.
Add the sliced onion and fry for a further minute to two.
Next add the pepper, celery and mushrooms and fry for a further 2 – 3 minutes.
Gradually add the flour, stirring continuously for about 2 minutes.
Begin adding the milk stirring all the time until you have a nice smooth texture in the sauce.
To serve, place the rice on the plate and pour over the chicken sauce, sprinkle with some freshly chopped parsley if desired.
Sue Morrison| September 18, 2012 at 12:33 pm
What can you put instead of the cream as we are slimming?
SuperValu| June 19, 2012 at 5:26 pm
Hi Stephanie, we checked with Kevin and he recommends using 60g/2oz plain flour. However you can adjust the amount of flour to suit your taste. Let us know how you get on.
stephanie| June 19, 2012 at 3:44 pm
Are you sure its 60g flour, the dish just tastes of flour.
Mary Neville| March 27, 2012 at 1:19 pm
Most chicken a la king recipes are a little bland, in my opinion. So I was delighted to find this recipe but I made the following additions;
I doubIed the quantities.
I shook in about 1 tbsp of plain flour when frying off the chicken (to thicken the sauce a bit later).
I added a little less than a half pint of chicken stock( made from 1 cube)
I finished the sauce with milk to the consistancy and amount I wanted.
I added 2 crushed cloves of garlic.
I put in a green pepper.
It was delicious and the flavour is much improved although it may not be “chicken a la king” now!
The cream may be put in at the end or left out to leave it lighter. Not strictly needed.
Keeps very well in fridge for a few days.
SuperValu| March 27, 2012 at 9:46 am
Hi Janet, apologies about that. You are right, it’s 350ml of milk. Thank you!
Janet Conway| March 23, 2012 at 7:01 pm
in the recipe it says 350 ml SuperValu Cooks Ingredients Salt and Pepper & 125 ml SuperValu Full Cream Milk. I take it the 325ml is for the milk?
SuperValu| January 3, 2012 at 2:43 pm
Hi Rita, we’ve added cream to the ingredients. In the video, Kevin adds the butter to the pan for frying the chicken with a little oil. The oil allows you to cook the butter at a higher temperature. Hope that helps!
Rita Muldoon| January 2, 2012 at 7:42 pm
Kevin did not mention when to use the butter..Also no mention was made of cream in ingredients .Luckily I make this dish but now add extras as Kevin suggested e.g mushrooms,celery and red peppers.Realise it was an oversight or printing error…Thanks for recipes.