Almond Chicken Rice
A Mediterranean style chicken and rice dish. The chicken is first boiled with vegetables and cinnamon, simmered with the rice and served with almonds and pine nuts.
Ingredients
Serves: 12
- 1 (3kg) whole chicken, skin removed and cut into pieces
- 1 medium onion, diced
- 2 cinnamon sticks
- 4 carrots, peeled and cut into large chunks
- 1 1/4 cups (315ml) vegetable oil
- 4 1/2 cups long grain rice, rinsed and drained
- 1 teaspoon ground cinnamon
- 1 teaspoon ground black pepper
- 1 pinch salt, to taste
- 5 cups (1250ml) chicken stock (more if needed)
- 3/4 cup chopped almonds
- 3/4 cup (185ml) vegetable oil, divided
- 1/4 cup pine nuts
Directions
Preparation:45min ›
Cook:1hour15min ›
Ready in:2hours
- Trim any fat off the chicken and wash with water. Place the chicken, onion, cinnamon sticks and carrots in a pot. Fill with water and boil until the chicken and carrots are done. Reserve the stock, chicken and carrots.
- Remove bones from chicken. Warm 315ml canola oil in a large saucepan over medium-high heat. Place chicken and carrots in the pot; fry for 2 minutes.
- In a bowl stir together the rice, ground cinnamon, pepper and salt. Pour the rice mixture evenly across the top of the chicken without stirring into the chicken. Pour in the chicken stock. Bring to a boil. Cover, reduce heat to medium and simmer until rice is tender 20 to 35 minutes.
- Heat 125ml canola oil in a frypan over medium heat. Stir in chopped almonds, and fry until golden. Remove almonds to paper towels, and drain oil.
- Heat 60ml canola oil in a frypan over medium heat. Stir in pine nuts and cook until golden. Drain oil, and remove pine nuts to paper towels.
- Over a large dish or tray flip the rice pot upside down and release the contents onto the tray or dish. Arrange the almonds and pine nuts on top.
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Reviews and Ratings
Global Ratings:
(27)
Reviews in English (25)
SOOO good. About half way through dinner, my 4 year old asked whether we can have this again. I made a few changes: I sauted the onion in a bit of oil first and then added chicken breasts, carrots and broth. When it came time to fry the chicken and carrots for 2 mins, I did it in about a teaspoon of oil instead of one and a quarter cups. (I used a slotted spoon to get most of the chicken and carrots out, fried them and then put them back into the pot with the broth.) I layered the rice and seasoning mixture on top of that. I also added about a cup of frozen peas, and they worked really well with the recipe. I toasted the almonds in the toaster oven instead of in the oil. My modifications did change the overall presentation (more "mixed" chicken and rice than "upside down") but I cut almost 2 cups of oil from the recipe. And it was still really really good. - 07 Mar 2006 (Review from Allrecipes USA and Canada)
The ratio of rice to liquid is way off. Even though I knew better, I went ahead and followed the recipe using 4 cups of rice. After 30 min. the rice wasn't even close to being done. I added several cups of chicken stock, another onion, 1 cup of chopped celery and more cinnamon to fix it. I had an enormous pot of chicken and rice to deal with. It actually tasted good, so next time I will use 2 and 1/2 cups of rice instead. - 13 Oct 2006 (Review from Allrecipes USA and Canada)
My parents are from the Middle East so I grew up with this food as a regular. But we make it with eggplants and potatoes that are halfway fried before put with the rice. Yummy!!! - 05 Oct 2007 (Review from Allrecipes USA and Canada)