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Chicken Pilau
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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
  • margarine
  • 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.
  • Serve.
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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