Chicken With Golden Pilaf Recipe | Kabuli Pelau Recipe | Afghan Recipes
How to prepare "chicken with golden pilaf"
chicken with golden pilaf (kabuli pelau — afghanistan)
this is the traditional afghan fried chicken.
2 tablespoons vegetable oil
1 (2 1/2 to 3 pound) broiler-fryer chicken, cut up
1 teaspoon salt
2 medium carrots
1 medium onion, chopped
1/4 cup butter or margarine
2 1/4 cups water
1 cup uncooked regular rice
1/2 cup raisins
1 tablespoon instant chicken bouillon
1/2 teaspoon curry powder
1/4 teaspoon salt
1/4 teaspoon dried thyme leaves
1/4 cup toasted slivered almonds
heat oil in 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, adding water if necessary. 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 butter in 2-quart saucepan until tender. add carrots, water, rice, raisins, bouillon, curry powder, 1/4 teaspoon salt and thyme. heat to boiling, stirring once or twice; reduce heat. cover and simmer 14 minutes without lifting cover or stirring. remove from heat. fluff rice lightly with fork; cover and let steam 5 to 10 minutes. serve chicken with rice; top with almonds.
yields 6 to 8 servings.
