Tender chicken and colourful peppers in a smooth, creamy sauce—serve it over rice, toast or mashed potato.
Serves: 6 Prep: 15 minutes Cook: 25 minutes Estimated cost: R145–R185
Ingredients
- 500 g cooked chicken, cubed
- 30 ml butter
- 1 onion, chopped
- 1 red pepper, diced
- 250 g mushrooms, sliced
- 45 ml flour
- 500 ml chicken stock
- 250 ml milk
- 125 ml frozen peas
- Salt, pepper and lemon juice to taste
Method
- Melt butter and cook onion, pepper and mushrooms until softened.
- Stir in flour and cook for 1 minute.
- Gradually whisk in stock and milk; simmer until smooth and thick.
- Add chicken and peas, heat through, then season with salt, pepper and a squeeze of lemon.
Build a smooth sauce
Cook the mushrooms until their released liquid mostly evaporates before adding the flour. This keeps the final sauce from becoming watery. Stir the flour through the butter-coated vegetables for one minute, then add the first splash of stock slowly, stirring until smooth before adding more.
Using cooked chicken
This recipe starts with cooked chicken. If using refrigerated leftovers, count storage time from the day the chicken was first cooked, not from the day it goes into this sauce. Shred or dice it into bite-size pieces and add it near the end so it does not become stringy from prolonged boiling.
Adjust and serve
If the sauce is too thick, add stock or milk a tablespoon at a time. If too thin, simmer gently while stirring. Add lemon juice a little at a time after lowering the heat. Serve over rice, mashed potato or thick toast. Heat the finished dish to 74°C throughout and refrigerate leftovers promptly; use within the cooked chicken’s remaining storage time.
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Cost is an estimate and varies by store and location.