Chicken à la King
with mushrooms and riceCalories
:
668 kcalProtein
:
47.3g proteinTotal
:
35 minutesDifficulty
:
EasyProtein Rich
Family Friendly
High Veggie
Allergens:
- Soya
- Mustard
- Milk
Chicken à la King: this royal-sounding recipe has a number of possible origin stories. While the original inspiration for the dish may be unclear, what we do know for sure is that you're going to love this creamy chicken recipe.
Ingredients
Serving amount
250 grams
Mushrooms
150 grams
Rice
2 sachet(s)
Worcester Sauce
(Contains: Soya)
½ sachet(s)
Mustard
(Contains: Mustard)
10 grams
Parsley
1 unit(s)
Onion
1 unit(s)
Carrot
2 unit(s)
Garlic
300 grams
Diced Irish Chicken Breast
2 sachet(s)
Paprika
(Contains: Mustard)
1 sachet(s)
Vegetable Stock
50 grams
Cream Cheese
(Contains: Milk)
Not included in your delivery
1 tbsp
Flour
1 tbsp
Butter
to taste
Pepper
to taste
Salt
to taste
Oil
to taste
Water
Nutrition Values
Energy (kJ)2795 kJ
Energy (kcal)668 kcal
Fat13.2 g
of which saturates7.9 g
Carbohydrate85.2 g
of which sugars12.8 g
Dietary Fiber6 g
Protein47.3 g
Salt3.7 g
Potassium134.3 mg
Calcium26.5 mg
Iron0.7 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in your delivered box.
Utensils
•Grater
•Pot with Lid
Cooking Steps
1
- Rinse the rice to remove excess starch.
- Pour 300ml cold salted water (per 2P) into a medium pot with a tight-fitting lid.
- Stir in the rice and bring to the boil. Once boiling, lower the heat to medium, cover, and cook for 10 mins.
- Remove from the heat. Keep covered for 10 mins or until ready to serve (the rice will continue to cook in its own steam).
2
- Meanwhile, peel and grate the garlic (or use a garlic press).
- Halve, peel and chop the onion into small pieces.
- Roughly chop the mushrooms.
- Roughly chop the parsley (stalks and all).
- Trim the carrot, then halve lengthways (no need to peel). Chop into roughly 1cm wide, 5cm long batons.
3
- Place a pan over medium-high heat with a drizzle of oil.
- Add the carrots, onion, paprika and mushrooms and cook for 6-8 mins.
- Season with salt and pepper.
- Add 1 tbsp butter (per 2P) and 1 tbsp flour (per 2P) and toss to coat the veg.
4
- Add the chicken, mustard, garlic, stock, Worcester sauce, cream cheese and 150ml water (per 2P) to the pan and mix well.
- Cover and cook until the chicken is cooked through, stirring occasionally, 8-10 mins. IMPORTANT: Wash hands and equipment after handling raw chicken and its packaging. Chicken is cooked when no longer pink in the middle.
TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging we use to keep it fresh.
5
- Loosen the sauce with a splash of water if necessary. Season to taste with salt and pepper.
6
- Divide the rice between bowls and serve topped with chicken, veg and sauce.
- To finish, scatter the parsley over the top.
