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Chicken and aniseed-shrimp fricassee, basmati rice with salsa verde.

MAINS, Fish, Seafood & Shellfish, Poultry

A surf and turf of chicken and shrimps with anis flavor, garnish with basmati rice roll in salsa verde.

Ingredients

Recipe for 4 persons

For the fricassée

2 Unit(s)

Chicken breast

16 Unit(s)

Peeled medium shrimps

1 Unit(s)

White onion

6 Clove(s)

Garlic

125 Ml

White wine

4 Unit(s)

Italian tomatoes

125 Ml

Pastis

1 Unit(s)

Carrot

500 Ml

Fish stock

4 Sprig(s)

Tarragon

1 Unit(s)

Red pepper

For the rice

200 Gr

Basmati rice

2 Unit(s)

Green onion

6 Sprig(s)

Parsley

6 Sprig(s)

Basil

6 Sprig(s)

Mint

1 Unit(s)

Lemon

30 Ml

Olive oil

1 Clove(s)

Garlic

Preparation time: 30 min

For the preparations
Dice the chicken in big cubes.Dice the onion, the carrot, the Pepper in small cubes. Mince the green onions.Chope 6 garlic cloves and peel the last one. Dice the tomatoes in big cubes.Pick and chope the herbs.Zest and squeeze the lemon.
For the fricassée
In a hot pan with vegetable ol, sire the chicken until coloration, add the vegetables except the tomatoes and cook it 2 to 3 minutes more. Flambez it with the pastis and add the tomatoesPour the fish fumet, let it cook for 4 to 5 minutes, add the shrimps and cook it 3 more minutes, remove from the stove and put the terragon.
For the rice
In a big pot of salty boiling water cook the rice fron 15 to 20 minutes until tender.Put the rest of the herbs, the whole garlic clove, the zest and the juice of the lemon, and smooth it with some oliv ol.Strain the rice and mix it with the salsa verde.
For the platting
Put the fricassée in the middle of the plate, the rice in a little bowl on the side and top it with the green onions.