Print Friendly Recipe
- Chicken, rice, egg, almond, raisin dish
- 2 whole chicken breasts, with bones and skin
- 4 stalks of celery, sliced or chunked
- 5 carrots, sliced or chumked
- 1 large onion, chopped
- 2 bay leaves
- 1 can fried onions (like French's)
- 1/4 cup (60 ml) raisins, or more if you like
- 1/4 cup (60 ml) sliced almonds
- 1 cup (225 ml) rice
- Bring water to boil in large stock pot (about 4 gallons).
- Add celery, carrots, onion, bay leaves and chicken breasts to water.
- Boil for 50 minutes to make stock.
- In small sauce pan, hard boil 3 eggs.
- Remove chicken breasts from large stock pot and let cool a minute.
- Use 2 cups (475 ml) stock and combine with 1 cup (225 ml) uncooked rice and bring to boil.
- Reduce heat and cook rice for 20 minutes.
- While rice is cooking, tear chicken into bite size pieces.
- Throw out skin and bones.
- Cover chicken pieces in foil and keep warm.
- When rice is done, turn off burner and let stand.
- In a skillet, melt 3 tbsp (45 ml) of margarine and add almonds.
- Cook over medium-high heat until almonds are browned.
- Remove almonds and set aside.
- Add raisins to skillet and cook until plump.
- Add 2 tbsp (30 ml) more margarine, cooked almonds and fried onions to skillet.
- Cook this mixture until warm (about 2 minutes).
- Slice hard boiled eggs.
- On a platter, place in layers: rice, chicken, almond/raisin topping, eggs.
- This dish has been passed down from my husband's grandmother. It is
delicious with a wide variety of flavors in each bite. Even the
finicky will enjoy this one!
Copyright ©1997-2018 by Synergetic Data Systems Inc. All rights
SDSI neither endorses nor warrants any products advertised herein. All
recipe content provided to SDSI is assumed to be original unless identified
as otherwise by the submitter.
SDSI provides all content herein AS IS, without warranty. SDSI is
not responsible for errors or omissions, nor for consequences of improper
preparation, user allergies, or any other consequence of food preparation
Send comments to
our email. For
more information, check our About
the Cookbook page.