chicken mushroom stew (or chicken a king ala ver.2)

 

I’ve been thinking of making a breaded chicken roll, but alas, the freezer didn’t give me chicken breast fillets. Instead it hurled my way a pack of cut-up chicken pieces. And you know what they say about life throwing you frozen chicken…… duck!!!! XD Anyway, since what I had was chicken pieces, I decided to make a stew that is based on chicken ala king. Anyway, enough babbling and on with the recipe!

Chicken Mushroom Stew / Chicken ala King ala Ver 2

ingredients:

1 kilo chicken pieces ( adobo cut is fine)
2 small cans condensed cream of mushroom soup
2-3 tablespoons unsalted butter
4 cloves garlic, minced
1 medium onion, chopped
1 large carrot, cubed
2 large or 4 medium potatoes, cubed
1 can whole button mushrooms, drained
1-2 handfuls of frozen green peas roughly about 3/4 cups
water or chicken stock
half a chicken cube ( optional )
salt and pepper to taste
3 tablespoons olive oil or corn oil

Saute’ garlic and onions in olive oil until garlic is lightly browned and onion becomes translucent. Add in chicken pieces and stir fry until chicken changes color from pink to white. Season with salt and pepper. Allow to cook for about 5 minutes, covered, stirring occasionally. Add in the condensed cream of mushroom soup. Stir. Add enough chicken stock to cover the chicken ( about 1 1/2 – 2 cans full of stock- use the can of the mushroom soup to measure). Incase you don’t have chicken stock, you can use hot water and half a chicken cube. Bring to a boil and lower the flame to medium, and allow to simmer for about 5 minutes before adding in the potatoes. Allow to simmer for 2-3 minutes then add in the carrots, green peas and button mushrooms. Season with salt and pepper to taste. Simmer for 8-10 minutes or until vegetables are cooked and the liquid has slightly reduced and thickened. Lastly, add in the butter, stir and turn off the flame. Serve hot with white or brown rice.

tip: Store-bought chicken stock and chicken cubes most often than not already contains salt, so use salt sparingly. Taste and taste and adjust when needed. Now, if you find that you’ve added too much salt, just add a little sugar or a little more water. Or you may remove the cooked vegetables and drop in a raw potato to absorb the saltiness. Discard this afterwards and return the veggies to the pot

enjoy!

Ryan

3 Comments

  1. uy, parang gusto ko gawin to a… i have some chicken breasts sa freezer… pwede no???? hmmm.. anyway, bro, where do you buy your chicken stock? canned ba? saang groceries meron? parang wala akong nakikita sa SM nito eh…

  2. hey ate gits! yes, you can use chicken breasts, i actually prefer using chicken breasts because i can get a more uniform size when i cut the ingredients. i really don’t buy chicken stock. i usually just use hot water and one chicken cube. i think cherry foodarama and unimart sells canned chicken stock, meron din ata sa shopwise. try mo sya, sobrang easy to do. and very delicous. tip ko lang syo, damihan mo ng butter =) just make sure na unsalted para di umalat yung sabaw

  3. sige, subukan ko one of these days. im torn between making chix afritada or your chix mushroom stew eh… sige, ask ko si Mon kung alin ang gusto nyang unahin. 😉 thanks!

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