6 skinless chicken thighs
Olive oil
1 green pepper chopped
1 punnet sliced mushrooms
Himilayan salt
ground black pepper
250ml thick cream
125g cream cheese
2 tsps garlic powder
1 tbls onion flakes


Pressure cook the chicken for 40 minutes or until tender. Remove from bones and shred the chicken with your fingers. Cook green peppers in a little water to soften slightly. In a saucepan add sliced mushrooms, butter and olive oil and sauté. Add green peppers and chicken to mushrooms. Add everything else except the cream and cream cheese. Sauté for a few minutes. Turn heat to low. Add enough cream to make the sauce and stir. Start by adding a tablespoon of cream cheese at a time and continue adding until your chicken ala king reaches the right consistency and is not runny. Serve on Banting pasta or zoodles.

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