Chickpea Ala King Recipe 455 Recipes

CHICKEN A LA KING

Steps:

• Add the butter to a large skillet (with a fitted lid) or a Dutch oven over medium-high heat. As soon as the butter has melted, add the diced bell pepper, onion, celery, mushrooms, 1 teaspoon Kosher salt and 1/2 teaspoon black pepper. Stir the mixture until evenly coated in the butter. Reduce the heat to medium, cover and cook for about 6 minutes -- just until everything has softened.
• Sprinkle the flour over the vegetables and stir for about 1 minute. Add the chicken broth one big splash at a time, stirring until completely mixed and smooth after each addition.
• Once all of the broth has been incorporated, stir in 1 teaspoon Kosher salt, 1/2 teaspoon pepper, garlic powder, and paprika. Simmer for 2-3 minutes, or until slightly thickened.
• Stir the peas and the cream, and bring to a simmer. Simmer for about 5 minutes more, then stir in the chicken.
• Serve over biscuits, rice, or pasta and enjoy!

CLASSIC CHICKEN A LA KING RECIPE

Steps:

• In a large saucepan over medium heat, melt the butter. Add the sliced mushrooms, green bell pepper, and green onion, then cook for about 5 minutes or until the vegetables are tender and most of the liquid from the mushrooms has evaporated.
• Blend in the flour, salt, and pepper and cook, stirring constantly, for 2 minutes.
• Gradually add milk, cream, or half-and-half along with 1 cup of the chicken broth, stirring constantly.
• Continue cooking over low to medium-low heat, stirring, until mixture is hot and thickened. Add more chicken broth, if necessary.
• Cook for about 2 minutes longer. Add the diced chicken and pimiento and heat through.
• Serve over toast points (see below) or rice, or spoon into baked puff pastry shells (see below).
• Sprinkle each serving with chopped parsley if desired.

CHICKEN A LA KING

Steps:

• In a large saucepan over medium heat, melt 1/4 cup of the butter, and saute the shallots until softened, about 4 to 5 minutes. Sprinkle in the flour, and cook, stirring with a wooden spoon for 2 minutes. Whisk in the sherry and broth and bring to a boil while stirring. Add the parsley and thyme sprigs, lower the heat to maintain a gentle simmer. Cook the sauce for 30 minutes, stirring frequently.
• Meanwhile, heat the remaining butter in a large skillet over medium-high heat, saute the mushrooms until golden brown, about 5 minutes. Season with salt and pepper. Strain the sauce into mushrooms and season with the salt, pepper, cayenne, and nutmeg. Whisk in the creme fraiche.
• Add the minced parsley, chicken, and chives to the sauce, and bring to a simmer. Adjust seasoning with salt and pepper. Serve immediately over noodles, toast points, split baking powder biscuits or wrapped in crepes.
• Put the parsley, thyme, onion, carrot, celery, and chicken breasts in a medium saucepan. Cover with the broth, and bring just to a boil. Lower the heat to very low and cover. Poach the chicken for 20 minutes or until firm to the touch. Remove the pan from the heat, uncover, and cool the chicken in the liquid for 30 minutes.
• Transfer the chicken to a cutting board and reserve the liquid. Bone and skin the chicken and cut the meat into cubes. Discard the bones and skin.
• Strain the broth and store, covered, in the refrigerator for 3 days or freeze for later use. Remove any fat from the surface of the broth before using.
• Yield: 4 to 6 servings

CHICKPEA ALA KING RECIPE - (4.5/5)

Steps:

• Saute the onion, peppers and mushrooms for 5 minutes. Set aside. Put in blender the water, almonds, sesame seeds, McKays, garlic powder, onion, powder and flour. Blend several minutes, or until very smooth. Add to sauteed vegetables and bring to a boil over medium heat, stirring often. Let simmer for a few minutes until thickened. Add tarragon, cooked carrots, frozen peas, and garbanzos. Heat through. Serve over brown rice, noodles or buttered toast. Top with toasted almonds or cashews, if desired.

CHICKEN A LA KING I

Steps:

• Cook and stir drained mushrooms and green pepper in butter or margarine over medium heat for 5 minutes. Remove from heat.
• Blend in flour, salt, and pepper. Cook over low heat, stirring constantly, until mixture is bubbly. Remove from heat.
• Stir in instant bouillon, milk, water, and reserved mushroom liquid. Heat to boiling, stirring constantly. Boil and stir for 1 minute.
• Stir in chicken and pimiento. Heat through.

CHICKEN A LA KING

Steps:

• In a large saucepan, melt butter; stir in flour and salt until smooth. Add the broth and milk; bring to a boil over medium heat. Cook and stir for 2 minutes or until thickened. Stir in the chicken, mushrooms and pimientos; heat through. Serve with toast points.