Chicken and Rice Fricassee

A community recipe by Glitters

Not tested or verified by Nigella.com

Introduction

A Fricassee was chicken cooked in its own stock and then vegetables added to the pot, then the results thickened with egg yolks. The following dish that follows is a nursery version where the thickening is done with rice. It is one of those dishes you can taste before you have finished reading the recipe ;o)

Ingredients

Serves: serves 4

Metric Cups

150 grams rice
2 tablespoons butter
1 large onion (chopped)
1 large carrot (sliced into rounds)
1 stick celery (chopped)
1 teaspoon salt
4 chicken breasts (skinned, boned and diced)
600 millilitres water
½ teaspoon bouillon powder
50 grams frozen peas (thawed)
50 grams frozen sweetcorn kernels (thawed)
1 tablespoon plain flour

5⅓ ounces rice
2 tablespoons butter
1 large onion (chopped)
1 large carrot (sliced into rounds)
1 stick celery (chopped)
1 teaspoon salt
4 chicken breasts (skinned, boned and diced)
21 fluid ounces water
½ teaspoon bouillon powder
1¾ ounces frozen peas (thawed)
1¾ ounces frozen sweetcorn kernels (thawed)
1 tablespoon all-purpose flour

Method

Chicken and Rice Fricassee is a community recipe submitted by Glitters and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Put the rice in a pan with 200ml/7fl oz of water, cover the pan and cook gently until the rice is soft and the water has all gone.It will take between 10-15 minutes.

As soon as it is cooked, spread the rice on a baking tray or similar surface to stop it cooking any more.

Heat 1 tablespoon of the butter in a wide-bottomed saucepan and gently fry the onion, carrot and celery for 1 or 2 minutes.

Add the salt, stir once more, cover the pan and really lower the heat.

Let the vegetables sweat gently for about 10 minutes, then add the chicken pieces with 300ml/ ½ pint of water.

Cover, bring to a simmer and cook for another 10minutes or until the chicken is cooked through. Add the peas and sweet corn and simmer for another 5 minutes. Now strain the chicken and vegetables through a colander, catching all the liquid in another pan or bowl. Keep both to hand.

Return the pan to the heat and add the rest of the butter. As soon as it is bubbling, add the flour and stir together.

Cook the paste gently for a minute or so, then slowly add some of the liquid from the chicken and vegetables.

Keep adding until you have as much of this very light sauce as you want, then, when it has thickened, add the chicken, vegetables and rice.

Let it all heat through so it is piping hot, check the seasoning (remember that it wont knock your block off with its intense flavour!) and serve immediately.