I recently set out to cook more of the unusual recipes in my Cocina al Minuto cookbook by Nitza Villapol. If you don’t already know Cocina al Minuto is the Cuban cookbook bible. It has the traditional recipes like ropa vieja, picadillo, frijoles negros, and so on. One not so common recipe is this Pollo a La King. I don’t know why this isn’t more popular because in my house it reigned supreme. My family tore this up and let me know I have to add it more frequently into the dinner rotation. For me there’s nothing more satisfying than feeding my family and watching them enjoy multiple plates of a meal after a long day. We hope you enjoy it as much as we did.
Pollo a La King
Ingredients
- 3 chicken breasts, butterflied/cut into cutlets
- 1 tbsp garlic powder
- 1 Tbsp onion powder
- 1 can cream of chicken soup
- 1 can mushroom soup
- 2 tbsp dry wine
- 1 cup milk or cream
- 2 egg yolks
- 4 olives, thinly sliced
- 2 Tbsp Better than Bouillon
- 3 red bell peppers, chopped into strips
Prepare
- First, butterfly the chicken breasts and then season with garlic and onion powder.
- Then grill the chicken cutlets 4 – 5 minutes per side on medium high heat.
- Heat both soups with the cream or milk. When hot, but not boiling, whisk the egg yolks and stir them into the soup along with the Better Than Bouillon and half of the red bell pepper strips.
- Let it simmer for a few more minutes, stirring to prevent sticking and without letting it boil.
- Next, stir in the dry wine and simmer for five more minutes.
- Garnish with strips of bell pepper and olive slices.
Serve hot. Makes 6 servings.
