A comforting and homely old-fashioned dinner dish. Make from scratch or turn leftover chicken into a new meal.
- 1 whole chicken, giblets removed
- 1 green pepper
- 1 yellow pepper
- 65 ml butter
- 65 ml cake flour
- 500 ml (2 C) reserved cooking liquid (see below)
- salt & freshly ground black pepper
- 125 ml cream
- 1 x 400 g can Rhodes Quality Processed Peas, drained
- 65 ml chopped flat-leaf parsley
to serve: cooked white rice
- Place the chicken in a large saucepan and cover with water.
- Bring to the boil and then cook for 40 minutes or until the chicken is cooked.
- Remove the chicken, (reserve the cooking liquid) and leave to cool.
- Once cool, remove all skin and bones and shred the cooked chicken into a bowl.
- Set aside.
- Place the yellow and green pepper whole onto a baking tray.
- Bake in the oven preheated to 190C for 15 minutes, or until the skin of the peppers begins to colour and blister.
- Remove from the oven and place the peppers into a closed plastic bag for 5 minutes to allow the skins to sweat.
- Peel off the skins and seeds from the peppers.
- Slice thinly and set aside.
- In a medium saucepan, melt the butter.
- Draw the pan off the heat and stir in the flour.
- Gradually stir in 500 ml (2 C) of the reserved cooking liquid.
- Replace the pan over the heat and cook until the mixture thickens and comes to the boil, stirring all the time.
- Add the cooked chicken.
- Add the cream and stir through.
- Season to taste with salt and pepper.
- Add the shredded chicken.
- Add the sliced peppers.
- Add the Rhodes Quality Processed Peas.
- Bring the chicken ala king to the heat.
- Stir in the parsley and serve over hot rice.