SOUTHWEST CHICKEN À LA KING
SOUTHWEST CHICKEN À LA KING

SOUTHWEST CHICKEN À LA KING

Yield
14 portions
Ingredients: Measure:
Butter, unsalted
3/4 cup
Shallots, peeled, minced
3/4 cup
All-purpose flour
3/4 cup
Chicken broth
9 cups
Sherry, dry
3/4 cup
Cilantro, fresh
14 leaves
Thyme, fresh
3 sprigs
Shiitake mushrooms, trimmed, cut into 1/2-inch slices
6-1/4 cups
Carrot, peeled, diced
1-1/2 cups
Salt, kosher
2-1/4 tsp
Black pepper, ground
1-1/4 tsp
Cayenne pepper
1/4 tsp
Cumin, ground
2 tsp
Heavy cream
1-1/4 cups
Ro*Tel® Original Diced Tomatoes & Green Chilies, drained
1 (28 oz) can
Chicken, cooked, pulled
3-1/4 lbs
Chives, fresh, snipped
2-1/2 tbsp
Cilantro, fresh, minced
2-1/2 tbsp

Directions

  1. In a large saucepan over medium heat, melt ¼ cup butter; sauté the shallots until softened, about 4-5 minutes. Add the flour; cook and stir with a wood spoon for 2 minutes. Whisk in the chicken broth and sherry; cook and stir until mixture comes to a boil. Add the cilantro and thyme; reduce heat to low. Simmer for 30 minutes, stirring frequently. Strain through cheesecloth.

  2. Meanwhile; in a separate pan, sauté the mushrooms and carrots with the remaining butter for 5 minutes or until golden brown. Season with salt and pepper. Add the strained chicken broth, cayenne pepper and cumin. Stir in the cream. Add the Ro*Tel Diced Tomatoes & Green Chilies, cooked chicken, chives and cilantro; cook until a temperature of 165°F is reached.

  3. Serving Suggestion
    Southwest Chicken a la King is delicious on its own, served over biscuits or wrapped in tortillas.

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