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Baked Chicken, Rice & Almonds

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  Stewing chicken 5 Pound
  Black pepper 12
  Bay leaf 1
  Onion 1 Large, quartered
  Stalk celery 1 , sliced
  Boiling water 2 Cup (32 tbs)
  Uncooked long rice grain 1 Cup (16 tbs)
  Butter/Margarine 1⁄8 Pound
  Flour 1⁄4 Cup (4 tbs)
  Milk 1 Cup (16 tbs)
  Whipping cream/Evaporated milk 1 Cup (16 tbs)
  Canned pimientos 4 Ounce, chopped (1 Can)
  Slivered blanched almonds 1 Cup (16 tbs)
  Canned sliced mushrooms 4 Ounce (1 Can)
  Dry bread crumbs 1⁄3 Cup (5.33 tbs), blended with 2 tablespoons melted butter
  Salt To Taste
  Pepper To Taste

Put chicken in a large kettle; add salt, black peppers, bay leaf, quartered onion, and celery.
Barely cover with boiling water; cover and simmer for 2 1/2 to 3 hours, or until chicken is tender.
Let cool in the broth.
Remove chicken and cut into fairly large pieces.
Strain broth and reserve.
Put 2 cups of the broth in a saucepan and heat to boiling; slowly sprinkle in rice.
Cover tightly and cook over very low heat for about 25 minutes, or until all broth is absorbed.
Make a cream sauce by melting the butter in a saucepan, stirring in the flour until well blended, then gradually stirring in milk and cream.
Cook, stirring constantly, until thickened.
Season with salt and pepper.
In a greased large casserole put first a layer of rice, then a layer of chicken, then a layer of sauce; sprinkle with part of the pimiento, almonds, and mushrooms.
Repeat until all ingredients are used, ending with rice.
Cover with crumbs and bake in a 375° oven 45 to 60 minutes, until browned.
If desired, chicken gravy may be made by thickening the remaining broth with a flour and water paste, cooking until thickened.

Recipe Summary

Side Dish

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Baked Chicken, Rice & Almonds Recipe