Spicy Chicken à la King

Spicy Chicken à la King is a fantastic twist on the classic comfort food. It takes the creamy, comforting sauce and adds a kick of heat, making it a more vibrant and exciting dish.

Here’s a recipe that builds deep flavor and allows you to control the spice level to your liking.

Spicy Chicken à la King

This version uses a blend of fresh and dried peppers for a layered heat that’s balanced by the creamy sauce and sweet peas and pimientos.

Yields: 4-6 servings
Prep time: 20 minutes
Cook time: 30 minutes

Ingredients

• 3 tablespoons butter

• 1 medium onion, diced

• 1 red bell pepper, diced (for sweetness and color)

• 1-2 jalapeño peppers, seeded and finely minced (adjust to taste)

• 2 cloves garlic, minced

• 1/2 cup all-purpose flour

• 2 cups chicken broth

• 1 cup heavy cream or half-and-half

• 1 teaspoon paprika (smoked paprika is excellent here)

• 1/4 teaspoon cayenne pepper (or to taste)

• 3 cups cooked chicken, shredded or cubed (rotisserie chicken works perfectly)

• 1 cup frozen peas, thawed

• 1 (4-oz) jar diced pimientos, drained

• 2 tablespoons fresh parsley, chopped

• 1 teaspoon hot sauce (like Frank’s RedHot or Cholula), or more to taste

• Salt and freshly ground black pepper to taste

• For serving: Cooked rice, pasta, toast points, puff pastry shells, or biscuits.

Instructions

1. Sauté Vegetables: In a large skillet or Dutch oven over medium heat, melt the butter. Add the diced onion, red bell pepper, and jalapeño. Cook for 5-7 minutes, until the vegetables have softened. Add the minced garlic and cook for another minute until fragrant.

2. Make the Roux: Sprinkle the flour over the vegetables and stir constantly for about 2 minutes. This cooks the raw flour taste out and forms the base of your sauce (a roux).

3. Gradually Add Liquids: Slowly pour in the chicken broth while whisking continuously to avoid lumps. Then, whisk in the heavy cream. Bring the mixture to a simmer, stirring frequently. It will thicken considerably.

4. Add Seasonings and Chicken: Stir in the paprika and cayenne pepper. Add the cooked chicken and reduce the heat to low. Let it simmer gently for 5-10 minutes to allow the flavors to meld and the chicken to heat through.

5. Finish the Dish: Stir in the thawed peas, diced pimientos, fresh parsley, and hot sauce. Heat for another 2-3 minutes until the peas are warm. Taste and adjust seasoning with salt, black pepper, and more hot sauce or cayenne if desired.

6. Serve Immediately: Spoon the hot, creamy mixture over your chosen base—fluffy rice, buttery noodles, crisp toast, or flaky biscuits are all classic choices.

Tips for Success & Customization

• Control the Heat: This is the key to your “Spicy” version!

  • Mild: Use 1/2 a jalapeño (seeds removed) and omit the cayenne. The hot sauce at the end is optional.

  • Medium: Use 1-2 jalapeños and the 1/4 tsp cayenne. This is the standard for the recipe.

  • Hot: Use 2 jalapeños with some seeds, increase cayenne to 1/2 tsp, and use a spicier hot sauce like Sriracha or a habanero sauce.

• The Roux is Key: Don’t rush the step of cooking the flour with the butter and vegetables. A full 2 minutes ensures your sauce won’t taste pasty.

• Using Raw Chicken: If you don’t have pre-cooked chicken, dice 1 lb of chicken breasts or thighs. Sauté it in the skillet with a little oil before step 1. Remove and set aside, then add it back in at step 4.

• Mushroom Lover’s Version: Add 8 oz of sliced mushrooms when you sauté the onions and peppers. They add a wonderful earthy flavor.

• Make it Ahead: The entire dish can be made a day ahead and stored in the refrigerator. Reheat gently on the stovetop, adding a splash of broth or cream if the sauce has thickened too much.

Enjoy your deliciously upgraded and spicy take on a classic comfort food