A comforting and homely old-fashioned dinner dish. Make from scratch or turn leftover chicken into a new meal.

Ingredients

• 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

Method

1. Place the chicken in a large saucepan and cover with water.
2. Bring to the boil and then cook for 40 minutes or until the chicken is cooked.
3. Remove the chicken, (reserve the cooking liquid) and leave to cool.
4. Once cool, remove all skin and bones and shred the cooked chicken into a bowl.
5. Set aside.
6. Place the yellow and green pepper whole onto a baking tray.
7. Bake in the oven preheated to 190C for 15 minutes, or until the skin of the peppers begins to colour and blister.
8. Remove from the oven and place the peppers into a closed plastic bag for 5 minutes to allow the skins to sweat.
9. Peel off the skins and seeds from the peppers.
10. Slice thinly and set aside.
11. In a medium saucepan, melt the butter.
12. Draw the pan off the heat and stir in the flour.
13. Gradually stir in 500 ml (2 C) of the reserved cooking liquid.
14. Replace the pan over the heat and cook until the mixture thickens and comes to the boil, stirring all the time.
15. Add the cooked chicken.
16. Add the cream and stir through.
17. Season to taste with salt and pepper.
18. Add the shredded chicken.
19. Add the sliced peppers.
20. Add the Rhodes Quality Processed Peas.
21. Bring the chicken ala king to the heat.
22. Stir in the parsley and serve over hot rice.