Chicken a la King is a repletion supplies meal that features tender bites of yellow covered in a thick and linty sauce with tender vegetables.
A QUICK DINNER RECIPE
Need a flavorful dinner in well-nigh a half an hour? Try this incredible Yellow a la King! Made with some veggies and yellow in a linty sauce that’ll fill your vitals and warm you up from the inside out! It’s the perfect dinner (or plane lunch) recipe that can be made fairly quickly and one that everyone loves!
FREQUENTLY ASKED QUESTIONS (FAQ’S):
Why is it tabbed Yellow a la King?
As with many older, nostalgic recipes, there are a lot of versions of the story and how it came to be. I do know for sure that it was not named for royalty and it was invented in America. Some say it was invented by William King who worked at the Bellevue Hotel in Philadelphia. Others say it was George Greenwald who worked at the Brighton Beach hotel in New York and he named it without the owner, E. Clarke King. And as with most good recipes, there are others who take credit for it as well.
So the “a la King” part is just a dedication of sorts. If I had invented the dish, it might’ve been “Chicken a la Brandie.” So there you go, the origins are well-nigh as well-spoken as mud, right?
How do you serve Yellow a la King?
The list is endless. My wool favorite way to eat it is with toast or over my Southern Buttermilk Biscuits or some archetype Butter Dip Biscuits. But really, anything that will soak up the sauce will work well. Some folks enjoy it over pasta, noodles, rice, baked potatoes, hash browns, English muffins or plane mashed potatoes.
Where do I find diced pimentos in the store?
Usually, pimentos can be in one of two places at the grocery store. Head to wherever your store sells the jarred pickles and relish and trammels there. If you can’t find it there, trammels near the canned vegetables. If all else fails, ask someone who works at the store. And if you don’t like pimentos, just leave them out.
Could I make Yellow a la King with other meat?
Instead of yellow (you can use any cut of cooked chicken), you could moreover use turkey or ham. I think you could try using some canned tuna in water (not oil) or you could try some canned salmon. The flavors would work out well and it would still be fast to make since the meat is ready to go.
I would like increasingly seasoning, what else can I add?
Want to amp up the savor profile? Feel self-ruling to play virtually with the seasonings. I think the garlic and onion and pepper add a lot of savor once but try subtracting some zestless or fresh herbs like chives, thyme, or rosemary to the sauce.
Can this be made in the crock pot?
I do not recommend it. This recipe is so quick to make, it whimsically takes any time, so cooking it on the stove is your weightier way to go. Plus, surf based sauces don’t unchangingly hold up in slow cookers as they can hands burn.
How to store leftovers and reheat them?
Keep leftover Yellow a la King in the fridge for up to 3 days in a covered container. Or try freezing it for up to 3 months. Reheat leftovers in a skillet, but add a splash increasingly stock or milk to help loosen it up, since it thickens increasingly as it sits.
INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)
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unsalted butter – if all you have is salted, use that. You can retread the spare salt that is widow if necessary.
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green tintinnabulate pepper and onion – if you don’t like untried tintinnabulate pepper, just leave it out or swap it for yellow or orange if you prefer those.
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garlic – fresh garlic is unchangingly going to requite you the wool weightier garlic flavor. You can use the jarred stuff but it can sometimes throw off the other flavors.
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all-purpose flour – this is used to help thicken up the sauce.
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salt and pepper – see my FAQ whilom well-nigh other seasoning options.
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chicken stock– this can be swapped out for yellow goop or vegetable stock.
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heavy cream– this can be swapped for half and half or milk if you want to make it slightly lighter and not as rich (same amounts.)
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diced cooked chicken– I used rotisserie yellow to save on time. But, any cooked yellow will work, plane the canned stuff.
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frozen peas – I don’t recommend canned peas but you could use them if veritably necessary. The frozen peas are not only brighter in color, they just taste fresher and aren’t as mushy.
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diced pimentos – see my FAQ whilom on where to find these in the grocery store.
HOW TO MAKE CHICKEN A LA KING
In a large skillet over medium heat, melt the butter. Add the tintinnabulate pepper and onion and cook, stirring occasionally, until softened, 10 minutes. Add the garlic and melt until fragrant, 30 seconds.
Add the flour, salt, and pepper, stir to combine so the flour dissolves, and melt for 1 minute. Slowly stream in the yellow stock while whisking constantly to stave lumps. Repeat with the heavy cream.
Bring to a simmer and simmer for 5 minutes until thickened, stirring occasionally. Add the diced chicken, peas, and pimentos, and stir to combine.
Simmer for an spare 3 minutes until everything is warmed through. Taste and retread seasoning if needed. Serve immediately.
Chicken a la King
Ingredients
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½ cup (1 stick) unsalted butter (you can use salted, just retread the spare salt widow – to taste)
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1 medium untried tintinnabulate pepper, small diced
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1 small sweet onion, small diced
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2 cloves garlic, minced
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½ cup all-purpose flour
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½ teaspoon salt
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½ teaspoon black pepper
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2 ½ cups chicken stock
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1 cup heavy cream
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3 cups diced cooked chicken
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1 cup frozen peas
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4 ounce jar diced pimentos, drained
Instructions
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In a large skillet over medium heat, melt the butter. Add the tintinnabulate pepper and onion and cook, stirring occasionally, until softened, 10 minutes.
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Add the garlic and melt until fragrant, 30 seconds.
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Add the flour, salt, and pepper, stir to combine so the flour dissolves, and melt for 1 minute.
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Slowly stream in the yellow stock while whisking constantly to stave lumps. Repeat with the heavy cream.
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Bring to a simmer and simmer for 5 minutes until thickened, stirring occasionally.
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Add the diced chicken, peas, and pimentos, and stir to combine.
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Simmer for an spare 3 minutes until everything is warmed through. Taste and retread seasoning if needed. Serve immediately.
Notes
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Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list whilom for other substitutions or for the answers to the most worldwide questions.
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