International Recipes
Chicken with Golden Pilaf
(Kabuli Pelau — Afghanistan)
This is the traditional Afghan fried chicken.
Yield: 6 to 8 servings
Ingredients
- 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
- 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
Instructions
- 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 a 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 for 5 to 10 minutes.
- Serve chicken with rice; top with almonds.