Rule the kitchen with fluffy basmati rice, crowned with golden chicken pieces enrobed in a spice-infused creamy white sauce. Bejewelled with pops of peas, button mushrooms & silky onion. You’re the king of cuisine today, Chef!
A La King-style Chicken
A La King-style Chicken
with fluffy basmati rice
Hands on Time: 15 - 30 minutes
Overall Time: 30 - 45 minutes
Ingredients:
- Button Mushrooms
- Chicken
- Free-range Chicken Breast
- Free-range Chicken Breasts
- Low Fat UHT Milk
- Onion
- Onions
- Peas
- Spiced Flour
- White Basmati Rice
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
- Butter
BEGIN WITH BASMATI
Place the rinsed rice in a pot with 200ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 8-10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover.
BUTTERY CHICKEN
Place a pan (with a lid) over medium heat with a drizzle of oil. Pat the chicken dry with paper towel. When hot, fry the chicken on one side until golden, 2-4 minutes. Flip, cover with the lid, and fry until cooked through, 2-4 minutes. During the final 1-2 minutes, baste the chicken with a knob of butter. Remove from the pan and rest for 5 minutes before seasoning and cutting into bite-sized pieces.
AMAZING A LA KING
Place a pan over medium heat with a drizzle of oil. When hot, fry the diced onion and the sliced mushrooms until golden, 4-5 minutes (shifting occasionally). Add the spiced flour and fry until fragrant, 1-2 minutes (shifting constantly). Pour in the milk and 50ml of water. Simmer until slightly thickened, 3-5 minutes. In the final 1-2 minutes, add the browned chicken pieces and the peas. Add a splash of water if it’s too thick for your liking. Season.
ROYAL FEAST
Make a bed of the fluffy rice and top with the chicken a la king. Finish with a crack of black pepper. Easy peasy, Chef!
White Basmati Rice - 100ml
Free-range Chicken Breast - 1
Spiced Flour - 1
Onion - 1
Button Mushrooms - 65g
Low Fat UHT Milk - 100ml
Peas - 40g
BEGIN WITH BASMATI
Place the rinsed rice in a pot with 400ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 8-10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover.
BUTTERY CHICKEN
Place a pan (with a lid) over medium heat with a drizzle of oil. Pat the chicken dry with paper towel. When hot, fry the chicken on one side until golden, 2-4 minutes. Flip, cover with the lid, and fry until cooked through, 2-4 minutes. During the final 1-2 minutes, baste the chicken with a knob of butter. Remove from the pan and rest for 5 minutes before seasoning and cutting into bite-sized pieces.
AMAZING A LA KING
Place a pan over medium heat with a drizzle of oil. When hot, fry the diced onion and the sliced mushrooms until golden, 4-5 minutes (shifting occasionally). Add the spiced flour and fry until fragrant, 1-2 minutes (shifting constantly). Pour in the milk and 100ml of water. Simmer until slightly thickened, 3-5 minutes. In the final 1-2 minutes, add the browned chicken pieces and the peas. Add a splash of water if it’s too thick for your liking. Season.
ROYAL FEAST
Make a bed of the fluffy rice and top with the chicken a la king. Finish with a crack of black pepper. Easy peasy, Chef!
White Basmati Rice - 200ml
Free-range Chicken Breasts - 2
Spiced Flour - 1
Onion - 1
Button Mushrooms - 125g
Low Fat UHT Milk - 200ml
Peas - 80g
BEGIN WITH BASMATI
Place the rinsed rice in a pot with 600ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 8-10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover.
BUTTERY CHICKEN
Place a pan (with a lid) over medium heat with a drizzle of oil. Pat the chicken dry with paper towel. When hot, fry the chicken on one side until golden, 2-4 minutes. Flip, cover with the lid, and fry until cooked through, 2-4 minutes. During the final 1-2 minutes, baste the chicken with a knob of butter. Remove from the pan and rest for 5 minutes before seasoning and cutting into bite-sized pieces.
AMAZING A LA KING
Place a pan over medium heat with a drizzle of oil. When hot, fry the diced onion and the sliced mushrooms until golden, 6-7 minutes (shifting occasionally). Add the spiced flour and fry until fragrant, 1-2 minutes (shifting constantly). Pour in the milk and 150ml of water. Simmer until slightly thickened, 4-6 minutes. In the final 1-2 minutes, add the browned chicken pieces and the peas. Add a splash of water if it’s too thick for your liking. Season.
ROYAL FEAST
Make a bed of the fluffy rice and top with the chicken a la king. Finish with a crack of black pepper. Easy peasy, Chef!
White Basmati Rice - 300ml
Free-range Chicken Breasts - 3
Spiced Flour - 1
Onions - 2
Button Mushrooms - 190g
Low Fat UHT Milk - 300ml
Peas - 120g
BEGIN WITH BASMATI
Place the rinsed rice in a pot with 800ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 8-10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover.
BUTTERY CHICKEN
Place a pan (with a lid) over medium heat with a drizzle of oil. Pat the chicken dry with paper towel. When hot, fry the chicken on one side until golden, 2-4 minutes. Flip, cover with the lid, and fry until cooked through, 2-4 minutes. During the final 1-2 minutes, baste the chicken with a knob of butter. Remove from the pan and rest for 5 minutes before seasoning and cutting into bite-sized pieces.
AMAZING A LA KING
Place a pan over medium heat with a drizzle of oil. When hot, fry the diced onion and the sliced mushrooms until golden, 6-7 minutes (shifting occasionally). Add the spiced flour and fry until fragrant, 1-2 minutes (shifting constantly). Pour in the milk and 200ml of water. Simmer until slightly thickened, 4-6 minutes. In the final 1-2 minutes, add the browned chicken pieces and the peas. Add a splash of water if it’s too thick for your liking. Season.
ROYAL FEAST
Make a bed of the fluffy rice and top with the chicken a la king. Finish with a crack of black pepper. Easy peasy, Chef!
White Basmati Rice - 400ml
Free-range Chicken Breasts - 4
Spiced Flour - 1
Onions - 2
Button Mushrooms - 250g
Low Fat UHT Milk - 400ml
Peas - 160g
Woolies Products in this dish
