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- 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!
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