Featured Dishes Chicken Ala King | Seafood City Supermarket

Featured Dishes


Chicken Ala King

A rich and indulgent dish fit for royalty! A very old recipe probably dating back to the 19th century, this dish of chicken with a creamy sauce was always eaten with rice, puff pastry or with bread shaped into cups. Its very name conjured a fancy fare fit for a king because it was rich in full cream milk and mushrooms. Some recipes are further enhanced with the addition of Sherry.

  • 1 lb. chicken thighs
  • 3 tbsp. butter and 1 tbsp. canola oil
  • 1 medium onion, diced
  • 5 cloves garlic, minced
  • 1/2 cup bacon, diced
  • 1 can vienna sausage, diced
  • 1 can water chestnuts, diced
  • 1/2 lbs button mushrooms, sliced
  • 2 cans PAMANA cream of mushroom
  • 1 can evaporated milk
  • 1 tub 250 ml cottage cheese
  • 1/2 cup peas
  • 8 quail eggs, boiled and peeled
  • 4 puff pastry sheets
  • 2 egg yolks
  • salt and PAMANA black pepper
  • (optional) Shaved parmesan, white truffle oil and pea shoots to finish
Creamy Chicken Sauce
  1. Season the chicken thighs with salt, pepper and oil, then place on the grill or a pan until it renders fat from the skin and turns crisp. Reduce the heat and continue cooking.
  2. In a large, heavy bottomed sauce pan, heat oil and melt butter over medium to high heat.
  3. Add in the diced onions and cook until soft and translucent.
  4. Add bacon until rendered.
  5. Add garlic, mushrooms, water chestnuts, and vienna sausage and cook until caramelized and they give off that nice smoky flavor.
  6. Add in the peas. Pour in cream of mushroom and evaporated milk and season with salt and pepper.
  7. Cover the pot with a lid and reduce the heat. Bring to a gentle simmer until the liquid has lightly reduced and thickened.
  8. Transfer the chicken thighs to the pot and finish cooking it in the creamy mixture for 10-15 more minutes before adding the boiled quail eggs.
  9. Get the pan off the stove, then fold in the cottage cheese until fully incorporated before vigorously whisking in the two egg yolks for more body and shine.
  10. Garnish with parmesan and serve with puff pastry or rice.
Puff Pastry
  1. While the creamy mixture is stewing, cut one pastry sheet into a small disc or circle and brush it with the egg wash.
  2. Cut another pastry sheet into a circle but this time with a hole in the middle like that of a doughnut. Place the doughnut-shaped pastry sheet over the first sheet.
  3. Brush with egg wash and bake at 350°F for 7-10 minutes until golden.