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🍽️ Creamy Chicken Fricassee with Rice

400 kcal · 30 min · 4 servings

Ingredients

• 400 g chicken breast fillet
• 200 g soup vegetables (1 bunch)
• 2 bay leaves
• 6 juniper berries
• salt
• 400 g carrots
• 400 g large kohlrabi (1 large kohlrabi)
• 2 stalks celery
• 200 g parboiled rice
• 15 g butter (1 tbsp)
• 10 g rice flour (1 tbsp)
• 150 ml rice drink (rice milk) (or another plant-based drink)
• pepper
• 1 tsp lemon juice
• 2 sprigs parsley

Instructions

1. 1. Rinse the chicken breast fillets under running water.
2. 2. Clean the soup vegetables, wash them, and cut them into small pieces.
3. 3. Place the meat and the vegetables in a pot.
4. 4. Cover everything with cold water.
5. 5. Slowly bring the mixture to a boil.
6. 6. Skim off the rising foam.
7. 7. Add bay leaves and juniper berries.
8. 8. Salt the broth.
9. 9. Cook the meat under a lid on low heat for 25 to 30 minutes.
10. 10. Remove the fillets from the broth.
11. 11. Let the meat drip dry and set it aside.
12. 12. Clean the carrots and the kohlrabi.
13. 13. Peel the carrots and the kohlrabi.
14. 14. Cut the vegetables into bite-sized sticks.
15. 15. Clean the celery and wash it.
16. 16. Slice the celery.
17. 17. Strain the chicken broth through a sieve.
18. 18. Catch the broth in a wide pot.
19. 19. Bring the broth to a boil.
20. 20. Cook the vegetables in the broth for 4 to 5 minutes on low heat.
21. 21. Lift the vegetables out with a slotted spoon.
22. 22. Set the vegetables aside.
23. 23. Put the rice in a pot.
24. 24. Add 2.5 times the amount of salted water to the rice.
25. 25. Cook the rice according to package instructions for about 8 to 10 minutes on medium heat.
26. 26. Measure out about 200 ml of the broth.
27. 27. Mix the measured broth with the plant-based drink.
28. 28. Melt the butter in a pot on low heat.
29. 29. Stir the rice flour into the butter.
30. 30. Continue stirring for about 2 minutes.
31. 31. Deglaze the mixture with the broth mix while stirring.
32. 32. Bring the sauce to a boil on medium heat.
33. 33. Season the sauce with salt and pepper.
34. 34. Shred the chicken meat into small pieces.
35. 35. Add the chicken meat to the sauce.
36. 36. Add the prepared vegetables to the sauce.
37. 37. Simmer the fricassee on low heat for 3 minutes.
38. 38. Add the lemon juice.
39. 39. Taste the dish again and adjust seasoning.
40. 40. Wash the parsley.
41. 41. Shake the parsley dry.
42. 42. Chop the parsley.
43. 43. Serve the fricassee in deep plates.
44. 44. Serve the fricassee together with the rice.
45. 45. Sprinkle the dish with the chopped parsley.

Nutrition per serving

• kcal: 400
• Protein: 32 g · Fett/Fat: 5 g · Carbs: 55 g