Classic Filipino Chicken a la King (Creamy Chicken with Mushrooms and Peppers)
Chicken a la King is an elegant comfort dish of tender poached chicken, mushrooms, and sweet peppers enrobed in a silky white wine cream sauce, showcasing French culinary techniques with Filipino-inspired serving adaptations.
Equipment
- Large heavy-bottomed pot (kaldero) for poaching chicken
- Sharp knife (matulis na kutsilyo) for cutting ingredients
- Cutting board (tabla ng paghihiwaan)
- Measuring cups and spoons (Panukat)
- Whisk (wire whisk) for making smooth sauce
- Strainer [Salaan] for straining broth
- Large skillet or sauté pan for making the sauce
- Meat thermometer for checking chicken doneness
- Kitchen scale (timbangan) for precise measurements
Ingredients
For Poaching the Chicken:
- 2 pounds 1 kg chicken breasts (dibdib ng manok)
- 1 teaspoon salt asin
- ½ teaspoon whole peppercorns paminta
- 3 cloves garlic pounded
- 2 bay leaves dahon ng laurel
- ½ cup dry sherry wine
- 6 cups water tubig
For the Sauce:
- 4 tablespoons butter mantikilya
- 3 tablespoons all-purpose flour harina
- 1 onion chopped (sibuyas)
- 2 cloves garlic minced (dinurog na bawang)
- ½ red bell pepper chopped (pulang bell pepper)
- ½ green bell pepper chopped (berdeng bell pepper)
- 4 ounces fresh button mushrooms sliced (kabute)
- 2 cups reserved chicken broth sabaw ng manok
- 1 cup heavy cream krema
- Salt and pepper to taste asin at paminta
Instructions
- Begin by poaching the chicken. In a large pot (kaldero), arrange chicken breasts in a single layer and add salt (asin), peppercorns (paminta), pounded garlic, bay leaves (dahon ng laurel), sherry wine, and water (tubig). The water temperature should be around 180°F/82°C - just below simmering. Bring to a gentle boil (205°F/96°C), then reduce heat to low, cover, and cook for 15 minutes or until internal temperature reaches 165°F/74°C.
- Remove chicken and let cool slightly before cutting into 1-inch cubes. Strain and reserve 2 cups of the broth (sabaw ng manok) for the sauce.
- For the sauce, melt butter (mantikilya) in a large pan over medium heat (350°F/175°C). Sauté chopped onions (sibuyas) and minced garlic (dinurog na bawang) until softened, about 3-4 minutes. Add chopped bell peppers (bell pepper) and sliced mushrooms (kabute), cooking until tender, 5-6 minutes.
- Sprinkle flour (harina) over the vegetables and cook while stirring for 1-2 minutes. Gradually whisk in the reserved warm broth and heavy cream, stirring constantly to prevent lumps. Add the cubed chicken and simmer until the sauce thickens, 5-7 minutes. Season with salt and pepper (asin at paminta) to taste.
- Serve hot over steaming rice (kanin), toasted bread, or noodles (pancit). For best results, let the dish rest for 5 minutes before serving to allow the sauce to thicken further.
Tips from Lola's Kitchen
- Para hindi maging matamis ang sibuyas (To avoid bitter onions): Soak chopped onions in cold water for 10 minutes before cooking
- Para sa malutong na bell pepper (For crispy peppers): Add them last among the vegetables
- Para hindi magkaroon ng bulos ang sauce (For smooth sauce): Add warm liquid gradually while continuously whisking
- Para sa malambot na manok (For tender chicken): Never let the poaching liquid come to a rolling boil