Spicy chicken fricassee with coriander rice

Name: Spicy chicken fricassee with coriander rice
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 3 Chicken filets (à approx. 175 g); 7-10 Tbsp Salt; 3 red chillies; 1 red pepper; 200 g Mushrooms; 200 g Basmati Rice; 75 g Butter or margarine; 2 TABLESPOONS Flour; 2 TEASPOONS Curry Powder; 1 TEASPOON Rose peppers; 150 ml dry white wine; 150 ml Milk; 1-2 TEASPOONS Instant Chicken Bouillon; 1 glass (580 ml) white asparagus; 1/4 Pot of coriander; 150 g frozen peas; 1 pinch Sugar

AUTHOR
Kelley Price

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

3 Chicken filets (à approx. 175 g)
7-10 Tbsp Salt
3 red chillies
1 red pepper
200 g Mushrooms
200 g Basmati Rice
75 g Butter or margarine
2 TABLESPOONS Flour
2 TEASPOONS Curry Powder
1 TEASPOON Rose peppers
150 ml dry white wine
150 ml Milk
1-2 TEASPOONS Instant Chicken Bouillon
1 glass (580 ml) white asparagus
1/4 Pot of coriander
150 g frozen peas
1 pinch Sugar

Directions

1
Wash the meat, dab dry and place in a pot. Cover with water, add 1 teaspoon salt, bring to the boil and simmer for about 30 minutes. Wash the chillies and dab dry. Halve 2 pods lengthwise, remove seeds.
2
Cut the pods into rings. Clean, wash and cut the peppers into pieces. Clean and clean the mushrooms and cut them into halves or quarters depending on size. Prepare rice in boiling salted water according to package instructions.
3
Remove meat from the stock. Measure out 1/2 litre of stock. Heat 40 g fat in a pot. Sprinkle with flour, curry and rose peppers and sauté briefly. Add wine, milk, 1/2 litre stock, bouillon powder and chillies, simmer for about 2 minutes while stirring.
4
Drain the asparagus. Wash the coriander, dab dry, pluck the leaves from the stalks. Coarsely chop leaves, except for a few for garnishing. Steam mushrooms, peppers and peas in a closed pot with little water for 3-4 minutes.
5
Cut the asparagus diagonally into pieces. Cut meat into bite-sized pieces. Season sauce with salt and sugar. Add the vegetables and meat to the sauce and briefly heat up. Drain the rice, let it drain and put it back into the pot.
6
Add 35 g of fat in flakes and coriander and toss. Fill the fricassee into a terrine, garnish with the remaining chilli pepper and sprinkle with coriander. Add rice.