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Chicken and Rice Fricassee

A community recipe by

Not tested or verified by Nigella.com

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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)

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 ounce 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.
  • 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.
  • Tell us what you think