Description:

Chicken, rice, egg, almond, raisin dish

Source:

Joyce

Serves/Makes:4

Ingredients

• 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

Preparation

• 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.

Comments

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!