Chicken Fricassee (Quick & Easy)

Ingredients

• 300 g chicken breast fillet
• 600 ml chicken broth
• 250 g parboiled rice
• Salt
• 120 g corn (canned; drained weight)
• 200 g frozen mixed vegetables (e.g., peas, carrots)
• 60 ml milk (3.5% fat)
• 60 g whipping cream
• 1–2 tbsp spelt flour type 630
• Pepper
• a handful parsley (≈5 g)

Instructions

1. 1.

   Pat chicken breast dry, add to a pot with chicken broth, bring to a boil and simmer on low for 15–20 minutes until the meat is cooked.

2. 2.

   Meanwhile rinse rice in a sieve under cold water until clear. In a pot with 1 tsp salt and 500 ml water bring to a boil, reduce heat to the lowest setting, cover and let the rice simmer for 15–20 minutes until tender; keep warm covered if needed.

3. 3.

   Remove chicken from broth and allow it to cool briefly. Add corn and vegetables to the broth, bring to a boil and simmer for 2–3 minutes on medium heat. Pull or cut the chicken into bite‑sized pieces and return to the pot.

4. 4.

   Whisk milk, cream and flour together and pour into the broth while stirring. Simmer on low for 5 minutes until the fricassee thickens slightly, then season with salt and pepper. Wash parsley, pat dry and chop.

5. 5.

   Serve by placing a portion of rice on each plate, topping with chicken fricassee and sprinkling chopped parsley.