Chicken Pilaf Provencal
|Broiler fryer||4 Pound|
|Olive oil||4 Tablespoon|
|Chicken broth||2 1⁄2 Cup (40 tbs)|
|Garlic||30 Clove (150 gm)|
|Rice grain||3⁄4 Cup (12 tbs)|
In a heavy kettle, brown chicken pieces thoroughly in 2 tablespoons olive oil and the butter.
Remove chicken and set aside.
Stir in the flour, broth, salt, and garlic cloves.
Bring to boil.
When sauce boils, return chicken to kettle and simmer, covered, 45 minutes.
Meanwhile, saute rice in 2 tablespoons olive oil until opaque.
When chicken has cooked 45 minutes, add rice, easing it down into the liquid with a fork.
Simmer, covered, 20 minutes longer.
Serve in the kettle it has cooked in.