You may also like
Ingredients
- A 3 1/24-pound chicken
- Salt and pepper
- 2 bay leaves
- 1 sprig of thyme or oregano
- 2 cups long-grain rice
Method
- Put the chicken whole in a large pot.
- Cover with water, season with salt and pepper, and add 2 bay leaves and the thyme or oregano.
- Bring to the boil and simmer, covered, for about 1 hour, until the chicken is very tender.
- Lift the chicken out, and when it is cool enough to handle, cut into 6 serving pieces.
- If you like, remove skin and bones.
- Keep warm in a little of the broth to prevent it from becoming dry.
- Then cut the rest of the meat into small pieces to be mixed in with the rice.
- Measure the remaining broth.
- If there is more than about 4 1/2 cups, reduce by vigorous boiling.
- If there is less, add water until you have 4 1/2 cups.
- Set aside 1 1/2 cups as sauce.
- Return the small chicken pieces to the 3 cups of stock in the pan.
- Throw in the rice, stir, and bring to the boil, then reduce the heat and simmer gently, covered and undisturbed, for 20 minutes, until the rice is tender.
- To serve, reheat the reserved chicken portions, heap the rice on a large, flat serving dish, and arrange the chicken portions on top.
- Pass around the 1 1/2 cups of broth for everyone to pour on as a sauce.
- For the Arab roz bi jaj (rice with chicken), the stock is perfumed with 1 teaspoon ground cinnamon and 1 teaspoon cardamom seeds.
- The rice is cooked in the broth with small pieces of chicken, as described above; 1/3 cup blanched almonds and about 23 tablespoons pine nuts are lightly fried in oil and arranged at the bottom of an oiled ring or pyramid-shaped mold.
- The cooked rice is pressed over them, then the mold is turned out onto a serving dish and surrounded by serving pieces of chicken.
- Another presentation is to line the mold first with a layer of nuts, then with the boned chicken, and to pack the rice in over the meat.
- Inverted, this looks beautiful too.