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Categories:
butter chicken onion garlic tomato sauce tomatoes carrots orange cloves cardamom pods cinnamon salt chicken broth long grain rice raisins almonds
Viewed: 28 - Published at: 5 years agoIngredients
- 1/4 cup butter or margarine
- 1 (2-1/2 to 3 lb.) chicken, cut up
- 1 large onion, chopped
- 5 garlic cloves, minced
- 1/4 cup tomato sauce or puree
- 2 medium tomatoes, chopped
- 2 medium carrots, grated
- Grated peel of 1 orange
- 3 whole cloves
- 2 cardamom pods or 1/2 tsp. ground cardamom seeds
- 1 cinnamon stick
- Salt and freshly ground pepper to taste
- 3 cups chicken broth
- 1 cup long-grain rice
- 1/4 cup raisins
- 1/4 cup toasted sliced or slivered almonds
Method
- Melt butter or margarine in a large skillet.
- Add chicken pieces.
- Saute until onion is tender. Stir in tomato sauce or puree.
- Simmer over low heat 1 minute to blend flavors. Add tomatoes, carrots, orange peel, cloves, cardamom, cinnamon stick, salt and pepper. Cook 1 minute.
- Add broth.
- Return chicken pieces to skillet.
- Bring to a boil.
- Reduce heat and cover.
- Simmer over low heat 30 minutes.
- Stir rice into liquid between pieces of chicken.
- Or remove chicken, stir in rice, then return chicken pieces to skillet.
- Cover tightly and simmer 30 minutes longer or until rice is tender. Carefully fluff the rice and garnish with raisins and almonds. Makes 6 to 8 servings.
