Rich and creamy chicken a la king, made from scratch. Keto friendly.
Ingredients:
Whole chicken, one in video is 1.6kg,
Dry Rub for the Chicken:
1 tsp fine black pepper,
1 tsp salt,
1 tsp Portuguese chicken spice,
1 tsp dried ginger,
1 tsp paprika,
1 tsp cumin,
1 tsp dry garlic powder
1 tsp chili powder.
Medium onion,
Sprig fresh rosemary,
4 cloves garlic,
1 red bell pepper,
400g button mushrooms,
100g butter,
1 cup chicken broth,
1 cup milk,
2 egg yolks,
3/4 cup heavy cream,
70g cream cheese,
1 cup green beans,
Salt and pepper to taste.
Combine the dry rub ingredients.
Rub over the chicken. I do not use the skin in the a la king, but this rub gives great flavor in the chicken stock obtained.
Place the garlic cloves with some fresh rosemary at random positions under the skin of the chicken.
Quarter a medium onion and place it in the cavity of the chicken.
Pressure cook at high pressure for 30 minutes. I use an Instant Pot, they recommend 8 minutes cook time for every 450g of chicken.
Instant release or slow release pressure and allow chicken to cool. Remove skin and debone. Cut the meat into bite sized bits.
In a large saucepan, melt butter over medium-high heat. Add in mushrooms and (optionally the onion used while pressure cooking the chicken), cook until mushrooms are soft.
Pour in the chicken broth and milk and bring to a boil. Reduce heat to low and simmer until sauce start to thicken.
For a richer sauce: whisk together 2 egg yolks with heavy cream. Working quickly, add approximately 1/2 a cup of the hot mixture into the egg mixture while whisking. Immediately pour this mixture back into the saucepan, whisking the entire time.
Stir in the chopped bell pepper, cream cheese, frozen green beans and cooked chicken and let heat through. Allow to simmer till cream sauce is desired thickness.
Serve hot over cauliflower rice or mash, or a keto friendly pasta.
Enjoy.
For a video version of the recipe:
https://youtu.be/Ndcl4LJI6GE
Dining and Cooking