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Chicken-A-La-King

Chicken ala King (Gluten Free)

This is as tasty as it is quick to make. It is perfect for busy mums and dads who don’t have a lot of time to cook in the evenings.

My mum used make it all the time after my brother, who was also a chef, thought it to her. I think it was her favourite dish to make as we ate it a lot.

My way is different that she used make it as I wanted it to be a really quick dish for busy parents.

Look at the bottom of the method to learn how to make this dish using milk instead of cream. 

Chicken-A-La-King

Ingredients

Allergens : Contains Lactose, Gluten Free
Chicken Fillets - 450g
Peppers (Red, Green & Yellow) - 1.5 or 2 mixed (use slices of each)
Onion - 1/2
Cream - 500ml
Black Pepper - 1/4 tsp
Chicken Stock Cube - 1/2
Mushrooms (optional) - 200g

Instructions

1
You will need - 1 pan, wok, or pot, 1 wooden or metal spoon, 1 pot for the rice, 2 sharp knives, 1 raw meat chopping board, 1 vegetable chopping board.
2
Dice the chicken into small cubes, abut 1 inch.
3
Dice the peppers, mushrooms if using them and onions a little smaller than you diced the chicken.
4
Heat about 1 tbsp of oil on the pan, then add the chicken, cook for 2 minutes then add the peppers and onions, cook for 3 minutes more
5
Add the cream and stock cube
6
Reduce on a high heat for about 3 minutes. It is ready when the sauce thickens. Test to make sure the chicken is cooked by cutting into the biggest piece.
7
Serve with rice or creamy mash.
8
TO MAKE THIS DISH USING MILK
9
Change the cream to 400 ml of fresh milk You will also need 30g of butter and 30g of flour or see the cornflour method below to make it gluten free
10
Melt the butter in a pot over a low heat then add the flour and cook for 2 minutes. This is called a roux and can be used to thicken sauces and soups.
11
Add the milk and whisk well until the butter and flour mix dissolves and the sauce thickens. Add more milk if it gets too thick.
12
Add this sauce instead of the cream in step 4 of the method above.
13
CORNFLOUR - Gluten Free method
14
GLUTEN FREE - If you want to make it gluten free use 4 tablespoons of cornflour to 1.5 tablespoons of water and mix to a smooth paste.
15
Bring the milk to the boil in a pot then slowly add the cornflour whisking it in as you do. Stop when you add about half and check the thickness of the sauce. Add more if needed until it is as thick as you like.
16
Add this sauce in step 4 of the method above instead of the cream.
    • Veronica minnock
    • 8th March 2017
    Reply

    Made this and Tis gorgeous.

    • Lorraine Murphy
    • 21st March 2017
    Reply

    Hi Liam, could you use the Glenisk strained Greek yoghurt instead of cream??

    1. No definitely not Lorraine

    • Mary
    • 21st March 2017
    Reply

    Does it have to be a stock cube? Could I use a jelly stock pot?

    1. Yes that is fine Mary

        • Mary
        • 21st March 2017
        Reply

        Thank you!

    • Susan
    • 22nd March 2017
    Reply

    What is the best alternative for lactose free can I use almond milk and butter or what would you suggest. Thanks Liam. Regards Susan

    1. You can buy lactose free cream in Tesco and some other supermarkets I believe Susan

    • Eileen Murray
    • 22nd March 2017
    Reply

    Can I use low fat creme fraiche instead of cream? Thanks

    • Eimear
    • 22nd March 2017
    Reply

    Made this tonight, so easy and so tasty. Kids picked out the peppers but liked it too (damn picky kids?). Fed a family of 6, used creme fraiche, perfection. All done in 15 mins!

    • Tina Roche
    • 4th July 2018
    Reply

    can you use low fat cream to make this dish or skimmed milk.

    thanks

    1. You can’t use skinned milk but low fat cream will be fine. If it doesn’t thicken pm me on Facebook and I’ll explain how to fix it.

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