Chicken Fricassée with Rice

Ingredients

• 400 g chicken breast fillet
• 200 g soup vegetables (1 bundle)
• 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 stems Parsley

Instructions

1. 1.

   Rinse chicken breast fillets. Clean, wash and chop soup vegetables into small pieces. Put both in a pot, cover with cold water and bring slowly to a boil, skimming off rising foam. Add bay leaves and juniper berries, season with salt. Cover and simmer over low heat for 25–30 minutes until the meat is cooked through. Remove fillets from broth, drain and set aside.

2. 2.

   Meanwhile peel and cut carrots and kohlrabi into bite‑size sticks. Clean celery, wash and slice into rounds. Strain chicken broth. In a wide pot bring to a boil and cook vegetables for 4–5 minutes over low heat. Then lift them out with a slotted spoon and set aside.

3. 3.

   Cook rice in a pot with 2.5 times the amount of salted water according to package instructions over medium heat for about 8–10 minutes.

4. 4.

   Measure about 200 ml of broth, mix with plant drink. Melt butter in a pot over low heat. Stir in rice flour (about 2 minutes). Whisk in the measured broth mixture and bring to a boil over medium heat. Season with salt and pepper.

5. 5.

   Pull chicken into small pieces and add carrots, kohlrabi and celery to the sauce. Simmer over low heat for 3 minutes. Add lemon juice and taste again. Wash parsley, pat dry and chop finely.