Experience the comfort of this simple dish, with tender chicken in a creamy sauce, accented by flavourful green peppers and mushrooms, and served over fluffy basmati rice.
Chicken A La King
Chicken A La King
with green pepper & mushrooms
Hands on Time: 20 - 35 minutes
Overall Time: 30 - 45 minutes
Ingredients:
- Cake Flour
- Chicken
- Free-range Chicken Breast
- Free-range Chicken Breasts
- Green Bell Pepper
- Green Bell Peppers
- Low Fat Milk
- Mushrooms
- NOMU One For All Rub
- White Basmati Rice
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
READY THE RICE
Rinse the rice and place in a pot over medium-high heat. Submerge in 225ml of salted water and pop on a lid. Once boiling, reduce the heat and simmer for 8-10 minutes until most of the water has been absorbed. Keeping the lid on, remove from the heat and steam for 10 minutes. Drain if necessary, and fluff up with a fork.
CHOP CHOP
Rinse, deseed and roughly dice ½ the green pepper. Roughly chop the mushrooms. Pat the chicken dry with paper towel and cut into bite-sized chunks.
COOK THE CHICKEN
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the chicken for 1-2 minutes per side until golden but not cooked through. Remove from the pan and set aside.
NOW FOR THE SAUCE
Return the pan to a medium heat with a drizzle of oil, if necessary. When hot, add the diced pepper and the chopped mushrooms. Fry for 4-5 minutes until golden, shifting occasionally. Add the flour and NOMU Rub. Fry for 1-2 minutes until fragrant, shifting constantly. Pour in the milk and 50ml of water. Simmer for 3-5 minutes until slightly thickened. In the final 1-2 minutes, add the browned chicken. Add a splash of water if it’s too thick for your liking. Season.
FOOD FIT FOR A KING
Make a bed of the fluffy rice and top with the chicken a la king. Easy peasy, Chef!
White Basmati Rice - 100ml
Green Bell Pepper - 1
Mushrooms - 65g
Free-range Chicken Breast - 1
Cake Flour - 15ml
NOMU One For All Rub - 5ml
Low Fat Milk - 100ml
READY THE RICE
Rinse the rice and place in a pot over medium-high heat. Submerge in 450ml of salted water and pop on a lid. Once boiling, reduce the heat and simmer for 8-10 minutes until most of the water has been absorbed. Keeping the lid on, remove from the heat and steam for 10 minutes. Drain if necessary, and fluff up with a fork.
CHOP CHOP
Rinse, deseed and roughly dice the green pepper. Roughly chop the mushrooms. Pat the chicken dry with paper towel and cut into bite-sized chunks.
COOK THE CHICKEN
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the chicken for 1-2 minutes per side until golden but not cooked through. Remove from the pan and set aside.
NOW FOR THE SAUCE
Return the pan to a medium heat with a drizzle of oil, if necessary. When hot, add the diced pepper and the chopped mushrooms. Fry for 4-5 minutes until golden, shifting occasionally. Add the flour and NOMU Rub. Fry for 1-2 minutes until fragrant, shifting constantly. Pour in the milk and 100ml of water. Simmer for 3-5 minutes until slightly thickened. In the final 1-2 minutes, add the browned chicken. Add a splash of water if it’s too thick for your liking. Season.
FOOD FIT FOR A KING
Make a bed of the fluffy rice and top with the chicken a la king. Easy peasy, Chef!
White Basmati Rice - 200ml
Green Bell Pepper - 1
Mushrooms - 125g
Free-range Chicken Breasts - 2
Cake Flour - 30ml
NOMU One For All Rub - 10ml
Low Fat Milk - 200ml
READY THE RICE
Rinse the rice and place in a pot over medium-high heat. Submerge in 600ml of salted water and pop on a lid. Once boiling, reduce the heat and simmer for 8-10 minutes until most of the water has been absorbed. Keeping the lid on, remove from the heat and steam for 10 minutes. Drain if necessary, and fluff up with a fork.
CHOP CHOP
Rinse, deseed and roughly dice 1½ of the green peppers. Roughly chop the mushrooms. Pat the chicken dry with paper towel and cut into bite-sized chunks.
COOK THE CHICKEN
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the chicken for 1-2 minutes per side until golden but not cooked through. Remove from the pan and set aside.
NOW FOR THE SAUCE
Return the pan to a medium heat with a drizzle of oil, if necessary. When hot, add the diced pepper and the chopped mushrooms. Fry for 5-6 minutes until golden, shifting occasionally. Add the flour and NOMU Rub. Fry for 1-2 minutes until fragrant, shifting constantly. Pour in the milk and 150ml of water. Simmer for 4-6 minutes until slightly thickened. In the final 1-2 minutes, add the browned chicken. Add a splash of water if it’s too thick for your liking. Season.
FOOD FIT FOR A KING
Make a bed of the fluffy rice and top with the chicken a la king. Easy peasy, Chef!
White Basmati Rice - 300ml
Green Bell Peppers - 2
Mushrooms - 190g
Free-range Chicken Breasts - 3
Cake Flour - 45ml
NOMU One For All Rub - 15ml
Low Fat Milk - 300ml
READY THE RICE
Rinse the rice and place in a pot over medium-high heat. Submerge in 900ml of salted water and pop on a lid. Once boiling, reduce the heat and simmer for 8-10 minutes until most of the water has been absorbed. Keeping the lid on, remove from the heat and steam for 10 minutes. Drain if necessary, and fluff up with a fork.
CHOP CHOP
Rinse, deseed and roughly dice the green peppers. Roughly chop the mushrooms. Pat the chicken dry with paper towel and cut into bite-sized chunks.
COOK THE CHICKEN
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the chicken for 1-2 minutes per side until golden but not cooked through. Remove from the pan and set aside.
NOW FOR THE SAUCE
Return the pan to a medium heat with a drizzle of oil, if necessary. When hot, add the diced pepper and the chopped mushrooms. Fry for 5-6 minutes until golden, shifting occasionally. Add the flour and NOMU Rub. Fry for 1-2 minutes until fragrant, shifting constantly. Pour in the milk and 200ml of water. Simmer for 4-6 minutes until slightly thickened. In the final 1-2 minutes, add the browned chicken. Add a splash of water if it’s too thick for your liking. Season.
FOOD FIT FOR A KING
Make a bed of the fluffy rice and top with the chicken a la king. Easy peasy, Chef!
White Basmati Rice - 400ml
Green Bell Peppers - 2
Mushrooms - 250g
Free-range Chicken Breasts - 4
Cake Flour - 60ml
NOMU One For All Rub - 20ml
Low Fat Milk - 400ml
Woolies Products in this dish
