Ivorian Chicken Fricassee with Vermicelli Jasmine Rice
This hearty meal is inspired by the traditional French method of cooking fricassee, where chicken is cut up and braised in its sauces. Here, Chef Veronique pan-fries the chicken in her world-famous parsley sauce steeped in vegetables. The dish is served with her specialty vermicelli jasmine rice, giving you a great crunch with every bite. This dish is perfect for a fall evening at home.
Ingredients: Chicken Breast, Salt, White Vinegar, Yellow Mustard, Chicken Bouillon, Lemon Juice, Garlic, Tomato Paste, Jasmine Rice, Canola Oil, Vermicelli Noodles, Diced Carrots, Yellow Onions, Peas, Parsley Sauce: Green Bell Pepper, Parsley, Scallions, Garlic, Red Bell Pepper, Vegetable Bouillon
Allergens: Chicken, Gluten (Vermicelli Noodles, Vegetable Bouillon), Soy (Vegetable Bouillon)