Bangalow Cooking School cooking classes

A simple no fuss dish that is great for any dinner party and can be made ahead of time. First we need to make stock to cook rice in, then we fold in the chicken and nuts.

ingredients

1kg thigh fillet or 1 whole chicken
2 cups of medium or long grain rice
water
2 cinnamon quills
40 grams of butter (2 table spoons)
About 2 teaspoons salt
½ cup toasted almonds
½ teaspoon pepper

utensils
sieve
pressure cooker
measuring jug
large heavy base saucepan
measuring jug
small fry pan for toasting nuts

method

1. in a pressure cooker or large saucepan place chicken and cinnamon quills with enough water to cover everything by 3cm.
2. boil until chicken is tender and is easy to pull off bone. About 1 hour in saucepan and ½ hour in pressure cooker.
3. whilst chicken is boiling, rinse rice in several changes of water until water runs clear, then drain, set aside.
4. remove chicken from stock and place into a separate bowl to allow to cool.
5. in a heavy based saucepan melt butter then add rice, stir well until rice is well coated.
6. add 4 cups of stock salt and pepper to rice (if there is not enough stock add extra water to make difference, stir well allow to come to the boil, then cover and simmer on low for about 15minutes. Switch off and let sit for a further 10 minutes covered.
7. while rice is cooking pull chicken of the bone into little shreds and toast almonds
8. line your serving bowl on the bottom with toasted nuts and ½ of the boiled shredded chicken.
9. to finish fold the rest of chicken into rice then place into the prepared and lined bowl.
10. To Serve invert bowl onto a large plate and remove. You should have a lovely domed shape mound of hot rice. Enjoy with a lovely tart salad or steamed greens

This entry was posted on Thursday, May 10th, 2007 at 2:14 pm and is filed under Chicken. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.