Chicken With Golden Pilaf
|Vegetable oil||2 Tablespoon|
|Broiler fryer chicken||3 Pound, cut up|
|Onion||1 Medium, chopped|
|Butter/Margarine||1⁄4 Cup (4 tbs)|
|Water||2 1⁄4 Cup (36 tbs)|
|Uncooked regular rice||1 Cup (16 tbs)|
|Raisins||1⁄2 Cup (8 tbs)|
|Instant chicken bouillon||1 Tablespoon|
|Curry powder||1⁄2 Teaspoon|
|Dried thyme leaves||1⁄4 Teaspoon|
|Toasted slivered almonds||1⁄4 Cup (4 tbs)|
Heat oil in 12-inch skillet or Dutch oven until hot.
Cook chicken over medium heat until brown on all sides, about 15 minutes; reduce heat.
Sprinkle with 1 teaspoon salt.
Cover and cook over low heat until thickest pieces are done, 30 to 40 minutes.
Uncover during last 5 minutes 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 2-quart saucepan until tender.
Add carrots, water, rice, raisins, bouillon, curry powder, 1/4 teaspoon salt and the thyme.
Heat to boiling, stirring once or twice; reduce heat.
Cover and simmer for 14 minutes.
Remove from heat.
Fluff rice lightly with fork; cover and let steam for 5 to 10 minutes.