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🍽️ Quick Chicken Fricassee with Rice

472 kcal · 30 min · 4 servings

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Ingredients

Instructions

  1. 1. Thoroughly wash the carrots and beans under running water.
  2. 2. Peel the carrots and trim off the ends.
  3. 3. Slice the carrots into thin, diagonal pieces.
  4. 4. Remove the ends from the beans.
  5. 5. Cut the beans into three equal pieces.
  6. 6. Place the rice and 600 milliliters of salted water in a pot.
  7. 7. Bring the water to a boil.
  8. 8. Cook the rice on low heat for about 15 minutes.
  9. 9. Pour 800 milliliters of broth into a separate pot.
  10. 10. Bring the broth to a boil.
  11. 11. Cover the pot with a lid.
  12. 12. Wash the chicken fillets and pat them dry with a kitchen towel.
  13. 13. Cut the chicken meat into cubes of about 2 centimeters in size.
  14. 14. Remove the lid from the broth.
  15. 15. Add the chicken cubes to the hot broth.
  16. 16. Cook the meat on medium heat for about 5 minutes.
  17. 17. Remove the chicken pieces from the broth and place them on a plate.
  18. 18. Let the meat rest on the plate.
  19. 19. Keep the broth in the pot.
  20. 20. Add the prepared vegetables to the broth.
  21. 21. Bring the broth with the vegetables back to a boil.
  22. 22. Simmer the vegetables on medium heat for about 8 minutes.
  23. 23. Wash the chives under running water.
  24. 24. Shake the chives dry.
  25. 25. Cut the chives into fine rings.
  26. 26. Rinse the peas under cold water in a sieve.
  27. 27. Add the drained peas to the broth.
  28. 28. Return the rested chicken pieces to the broth.
  29. 29. Let everything cook together for the remaining time.
  30. 30. Stir the cream cheese into the sauce.
  31. 31. Season the fricassee with salt to taste.
  32. 32. Season the fricassee with pepper to taste.
  33. 33. Add 1 tablespoon of vinegar (preferably light fruit vinegar).
  34. 34. Mix everything well until the vinegar is dissolved.
  35. 35. Place the cooked rice on the plates.
  36. 36. Place the chicken fricassee with vegetables on top of the rice.
  37. 37. Garnish the dish with the fresh chive rings.
  38. 38. Serve the dish immediately while hot.

Nutrition per serving