Here’s one of my original recipe’s I’ve been making for years:
Chicken (or Turkey or Ham) A-La-King
ingredients:
CHICKEN, TURKEY or HAM pieces, cooked, 2 cups.
FLOUR, All-Purpose, 4 tablespoons
BUTTER or OLIVE OIL, 3.5 tablespoons.
CHICKEN BROTH, 14 oz (1 can, approx 1.75 cups)
EVAPORATED MILK, Low Fat, 12 oz (1 can) (or reg milk)
PAPRIKA, 1/8 teaspoon
SALT, 2 teaspoons
WHITE PEPPER, 1/4 teaspoon.
SHERRY, 3 tablespoons
Optional: PEAS, Frozen, 1 bag, cooked.
Optional: ONION, Chopped, 1/2 cup, saute’d.
Serve with rice or pasta.
directions:
1. Cook RICE or PASTA.
2. Chop up CHICKEN (or TURKEY, or HAM) into bite size pieces.
3. If using ONION, saute’ for about 3 to 4 minutes and remove to a plate.
4. Heat BUTTER or OLIVE OIL in 5 qt Dutch Oven over medium heat. Sprinkle in FLOUR, stir to combine and cook for a minimum of 4 minutes, stirring constantly (this makes your Roux).
5. Whisk in CHICKEN BROTH and MILK a little at a time, stirring. Bring to a boil. Lower heat and cook uncovered for 5 minutes until thickened.
6. Add in CHICKEN (or TURKEY, HAM), PAPRIKA, SALT & PEPPER. Bring to boil. Then add the COOKED PEAS to pot, if desired. Lower heat and cook uncovered for about 5 to 10 minutes or so, stirring to keep the milk fomr scorching, until all ingredients are hot.
7. During the last minute of heating, add the SHERRY. Heat, but do not boil.
Serve A La King in a bowl over a bed of rice or pasta.
This is a great “comfort food” kind of recipe to use up any leftovers.
I had forgotten all about chicken ala king. I don’t think I have made that since my college days in the 70’s. With this economy, that is a great dish to add back in to my cooking routine! Thanks for posting it!
I’m saving this one to try as a base for a white sauce for lasagna. :)