Party Chicken and Rice
Party Chicken and Rice
Author: Gran
Recipe type: Casserole
Ingredients
- 2 x 2 to 2.5 kg chickens
- 1 onion
- 2 sticks celery
- 1 small carrot, sliced
- 1 teaspoon salt
- 1 bay leaf
- few peppercorns
- slice of lemon
- 4 cups washed rice, uncooked
- 90 g butter
- 1 onion, finely chopped
- 1 red capsicum, diced
- 1 green capsicum, diced
- 1 clove garlic, crushed
- 6 tablespoons plain flour
- 1 cup cream
- 250 g toasted almonds, halved
- parsley to garnish
Instructions
- Put chickens into a large saucepan with peeled and halved onion, celery, carrot, salt, bay leaf, peppercorns, lemon and water to cover. Simmer for 2 hours or until tender. Remove chicken, cool. Strain stock and chill. Remove fat from top of stock. Put 8 cups stock into a large saucepan and bring to the boil. Add rice and boil rapidly for exactly 15 minutes. Drain. Place in a buttered ovenproof dish. Measure remaining stock and add water to make 4 cups. Cut chicken into bite size pieces, removing all bones. In butter, sauté chopped onion, capsicums and garlic for about 5 minutes. Add flour and cook, stirring, for a few minutes. Add chicken stock. Cook for 5 minutes. Add cream and cook gently. Season to taste. Combine sauce and chopped chicken and season to taste with salt and pepper. To serve, place chicken in an ovenproof dish. Reheat the chicken and rice in a moderate oven (180oC) for 20-30 minutes. Chicken may be served over rice. Garnish with almonds and parsley. This dish may be prepared 2 days ahead and reheated, covered, in a moderate oven for at least 40 minutes. Serves 20.
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