Cookbook

Chicken / Golden Pilaf

by

Ingredients

  • 2 tblsp huile
  • 2-3 lb poulet, cut-up
  • 1 teasp sel
  • 2 med carotte
  • 1 med oignon, chopped
  • 1/4 cup margarine
  • 2 1/4 cup eau
  • 1 cup riz
  • 1/2 cup raisins secs
  • 1 tblsp bouillon de poule, instant
  • 1/2 teasp curry
  • 1/4 teasp sel
  • 1/4 teasp thym
  • 1/4 teasp amandes, toasted/slivered

Instructions

Heat oil, cook chicken over medium heat until brown on all sides, about 15 min. reduce heat. Sprinkle with 1 teasp. salt. Cover and cook over low heat until thickest pieces are done, 30-40 min. (Add water if necessary). Uncover during lst 5 min. of cooking to crisp chicken. Cut carrots lengthwise into 1/4-inch strips; cut into 1-inch pieces. Cook and stir onion in margarine in sauce pan until tender. Add carrots, water, rice, raisins, bouillon, curry powder, salt and thyme. Heat to boiling, stirring once or twice; reduce heat. Cover and simmer 14 min. Do not lift cover or stir. Remove from heat. Fluff rice lightly with fork; cover and let steam 5-10 min. Serve chicken with rice; top with almonds.

Int. Cookbook., p.88

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Notes