• Spice Ingredients:
• 1 tsp salt
• 1 tsp pepper
• 1/2 tsp cayenne pepper (or red pepper if you like it hotter)
• 1/4 tsp paprika
• 1/2 tsp onion powder
• 1 tablespoon garlic
• 4 skinless chicken thighs
• Remaining ingredients:
• 1 can (4 oz) mushroom stems and pieces, drained (reserve liquid)
• 4 - 6 chopped green onions
• 1/2 cup margarine or butter
• 1/2 cup all purpose flour
• Salt (i usually use minimal amount because of how much sodium is in the bouillon)
• 1/4 pepper (or to taste)
• 3 teaspoon instant chicken bouillon
• 1 1/2 cups milk
• 1 1/4 cups water from boiling the chicken
• Cut up cooked chicken from above

1. Mix together spice ingredients and add to water for cooking chicken
2. cook on a low boil until chicken is fully cooked. Reserve water
3. Cook and stir mushrooms and onions in butter over medium heat 5 minutes; remove from heat. Blend in flour, salt and pepper. Cook over low heat, stirring constantly, until mixture is bubbly; remover from heat. Stir in instant bouillon, milk, water and reserved mushroom liquid. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in chicken, heat through.
4. Served this over white rice. You can of course serve this over your choice of noodles. If you want to use fresh mushrooms, then add an addition 1/4 cup of the water from boiling the chicken.

This was actual a fluke recipe. I was going to make my Garlic Pepper Chicken recipe and found out that I had defrosted only 4 chicken thighs with the bone in. What I needed was about 6 thighs, no bone, no skin. So I decided to make my Chicken A La Nala instead. Well, I had already mixed together the spices for Garlic Pepper Chicken so when I put the bone-in thighs into the water, I just through in the Garlic Pepper spices.....well....it tastes really good. Kinda like Chicken Ala King with a little kick to it.