Chicken A La King Risotto

(serves 6)
On a whim I decided to combine two of my favourite Chicken and Rice recipes, Chicken and Porcini Risotto and Chicken A La King. It turned out to be yet another match made in culinary heaven. The rich nutty flavour of porcini goes very well with the special brand of sweetness that comes with capsicum. The recipe also uses brined chicken breast to keep the chicken extra tender and separate from the rice.

Ingredients

1. Dried Porcini Mushrooms (30g)
2. Arborio Rice (1.25 cups)
3. Brown Mushrooms (150g)
4. Chicken Wings (4)
5. Chicken Breasts (2 halves)
6. Capsicum a.k.a. Bell Pepper (2)
7. Onion (1)
8. Garlic (1T minced)
9. Butter (50g)
10. Grated Parmigianino-Reggiano (1/2 cup)
11. Cream Cheese
12. Rosemary

Early Preparation

1. Brine and poach chicken breasts as per the procedure given in this post. You can do this ahead of time and then warm up the chicken breasts in the hot stock before slicing them.
2. Simmer 4 chicken wings in 4 cups of water with half an onion and 1t salt. Continue simmering until the meat is practically falling off the bone, adding water is necessary. You can also use 8 mid joints. Start making the stock at the same time you begin the brining.
3. You also need to soak your porcini in 2 cups of water. Use cold water, as hot water will give the porcini a slight rubbery texture after it rehydrates. Keep in the fridge.

Preparation

1. Bring your chicken stock to a slow simmer. Add the juices from the poached chicken breast and the porcini water (but not the porcini itself) to the stock pot.
2. Cut the capsicums in half and remove the stem, core and seeds. Cut the tops and bottoms off and add them into the stock. Cut the sides into 1/4 inch squares and set them aside.
3. Cut the brown mushroom into thick slices.
4. Mince the garlic and julienne the remaining half of the onion into1/8 inch pieces. In a large pan, fry the onion bits on low heat in 2T of oil until they become yellow and limp. Add the garlic and continue pan frying for a minute.
5. Turn up the heat on the pan and add the rice into the pan, stirring well.
6. After another minute, add a ladle of stock (liquid only) to the pan and reduce the heat to produce a low simmer. Add the capsicum pieces to the pan at this stage.
7. Stir until the risotto begins to dry, then add another ladle of the hot chicken stock. Stir frequently to prevent sticking. The stock pot must be kept simmering to avoid shocking the rice. Continue doing this for about 20 minutes.
8. In the meanwhile grate the Parmigianino finely. Cut ¼ of a block of butter into 1 cm cubes and mix it with the grated cheese. Allow the butter to soften out in the open. This forms the mantecatura.
9. Dissolve 1T of cream cheese in the last ladle of hot stock before adding it to the pan. Add both the brown mushrooms and the porcini at this stage.
10. When your risotto is al dente you can let it almost dry up, after which you turn off the heat. Total simmering time varies a bit with the type of grain you are using, so rely on taste and appearance to decide if the risotto is done and not a timer.
11. Stir in the mantecatura and let the risotto rest with the cover on for five minutes. Slice the Chicken breasts.
12. After tasting, you may add a bit of salt or more grated cheese to the risotto as a final adjustment if you deem necessary. Arrange the sliced chicken over your plated risotto. Garnish with black pepper.

Notes

• My first risotto recipe contains many of the finer points on making risotto, which I have opted not to repeat here. You should refer to that post if you don’ make risotto often.  
• Capsicums comes in 4 different colours which have different tastes. Red is sweet and easiest on the taste buds, Green is an acquired taste as it is less ripe and bitter. Orange and yellow capsicums are in between the two. I would recommend you use red and orange for this dish.
• For reference these are my Chicken A La King and Porcini and Chicken Risotto recipes.

 

Chicken A La King

(serves 3)
Chicken A La King is simple conceptually, but it is one of the most difficult dishes to perfect. My mom taught me how to make this the standard way when I was young and over the decades I’ve developed my own improved method of preparing Chicken A La King, one that has superior flavour and at the same time avoids all your typical A La King problems (see notes). I have yet to taste a better version in any restaurants I’ve tried – something I can’t say about any of my other recipes. 

Ingredients

1. Chicken Legs with Thigh (2)
2. Capsicum a.k.a. Bell Pepper (1)
3. Brown Mushrooms (150g)
4. Leek (1)
5. Milk (1 cup)
6. Butter (100g)
7. Flour (3T)
8. Anchovy in Oil (10g)
9. Chicken Stock Cube (1/2)
10. Cream Cheese (1T)
11. Worcestershire Sauce
12. Sherry
13. Coriander Seed Powder
14. Cooked Rice (4 cups)

Preparation 

1. Pour 1 cup of milk in a cup and spoon 1T of cream cheese into a bowl, to let them warm up.
2. Fry 2 slivers of anchovy in its oil in a pot until you can mash the anchovy into a fine suspension. Add 3 cups of water and half a chicken cube and bring to a low simmer.
3. Cut the leek in two and put the top (green) part into the stock pot. Slice the bottom portion lengthwise into half, then cut into 1/8 inch thick half rings. Cut the mushroom into 1/4 inch thick slices. Cut the capsicum into 1/2 inch squares; making sure you discard all the seeds and white pulp.
4. Debone the chicken legs and add the bones to the stock pot. Cut the meat into bite sized chunks – its more important that the pieces of chicken are of the same thickness than of the same volume. Place any excess flaps of skin into the stock pot.
5. Mix 1T of oil, 1T Worcestershire sauce, 1t coriander seed powder, 0.5t salt in a large bowl. Put the chicken chunks into the bowl and mix well.
6. Stir fry the leek pieces in a large pan with some oil on low heat until they begin to go limp. Turn up the fire and push the leek to one side of the pan.
7. Add the chicken when the pan is really hot and stir fry until no visible part of the chicken is raw. Then combine with the leek and continue to stir fry until the chicken is cooked (i.e. shrunk a bit like the first photo). Move the chicken to a temp container.
8. Melt 70g (1/3 of a standard block) of butter in the same pan on low heat. Spoon in 3T of flour and stir fry until the flour begins to darken. Very slowly add the cup of milk a bit at a time while stirring continuously with a flat spatula to combine all three ingredients. When all the milk is used up, continue the process by adding the hot chicken stock instead. Finally, stir the cream cheese into the sauce. When you are done you should have a smooth velvety white sauce.
9. Add the diced capsicum to the sauce and continue to simmer, until the capsicum is no longer rigid. This will take a while, perhaps 10 minutes, add hot water as needed. Next add the mushrooms and 1T of sherry. When the mushrooms begin to shrink, add the chicken and simmer for 1 more minute. Sprinkle on black pepper and taste the sauce to see if salt is required.
10. Serve with steamed white rice, topped with a knob of butter.

Notes

• Capsicums comes in 4 different colours which have different tastes. Red is sweet and easiest on the taste buds, Green is an acquired taste as it is less ripe and bitter. Orange and yellow capsicums are in between the two. A mixture of two types would be visually pleasing if you are cooking a double portion.
• If you are using chicken breasts instead of legs, you should brine them first. There will be no need to marinate the brined chicken pieces as they are already salty.
• Chicken A La King is supposed to be served with steamed white rice. If you don’t have rice, the other permissible option for Chicken A La King is puff pastry cups (a.k.a. vol au vent). I am against serving it with bread or pasta as some websites show. 
• How is my recipe different from the commonly used ones?
  • 1. Cooking the chicken separately under a high heat will remove any freezer taste.
  • 2. Using chicken stock enhanced with anchovy brings out the flavour of chicken in the white sauce.
  • 3. The extended cooking time for the sauce removes any residual taste of flour and fully infuses the sauce with the taste of the capsicum.