Baked Chicken, Rice & Almonds Recipe
Ingredients
| Chicken | 5 pound | |
| Salt | To Taste | |
| 12 whole black peppers | ||
| Bay Leaf | 1 | |
| Onion | 1 Large, quartered | |
| Stalk celery | 1 , sliced | |
| Boiling water | ||
| Rice grain | 1 Cup (16 tbs) | |
| Butter/Margarine | 1/4 Cup (16 tbs) | |
| Flour | 1/4 Cup (16 tbs) | |
| Milk | 1 Cup (16 tbs) | |
| 1 cup whipping cream or evaporated milk | ||
| Pimientos | 1 Can (10oz), chopped | |
| Blanched almonds | 1 Cup (16 tbs) | |
| Mushrooms | 1 Can (10oz), sliced | |
| 1/3 cup fine dry bread crumbs blended with 2 tablespoons melted butter | ||
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
Put chicken in a large kettle; add salt, black peppers, bay leaf, quartered onion, and celery.
Barely cover with boiling water; cover and simmer for 2 1/2 to 3 hours, or until chicken is tender.
Let cool in the broth.
Remove chicken and cut into fairly large pieces.
Strain broth and reserve.
Put 2 cups of the broth in a saucepan and heat to boiling; slowly sprinkle in rice.
Cover tightly and cook over very low heat for about 25 minutes, or until all broth is absorbed.
Make a cream sauce by melting the butter in a saucepan, stirring in the flour until well blended, then gradually stirring in milk and cream.
Cook, stirring constantly, until thickened.
Season with salt and pepper.
In a greased large casserole put first a layer of rice, then a layer of chicken, then a layer of sauce; sprinkle with part of the pimiento, almonds, and mushrooms.
Repeat until all ingredients are used, ending with rice.
Cover with crumbs and bake in a 375° oven 45 to 60 minutes, until browned.
If desired, chicken gravy may be made by thickening the remaining broth with a flour and water paste, cooking until thickened.
Barely cover with boiling water; cover and simmer for 2 1/2 to 3 hours, or until chicken is tender.
Let cool in the broth.
Remove chicken and cut into fairly large pieces.
Strain broth and reserve.
Put 2 cups of the broth in a saucepan and heat to boiling; slowly sprinkle in rice.
Cover tightly and cook over very low heat for about 25 minutes, or until all broth is absorbed.
Make a cream sauce by melting the butter in a saucepan, stirring in the flour until well blended, then gradually stirring in milk and cream.
Cook, stirring constantly, until thickened.
Season with salt and pepper.
In a greased large casserole put first a layer of rice, then a layer of chicken, then a layer of sauce; sprinkle with part of the pimiento, almonds, and mushrooms.
Repeat until all ingredients are used, ending with rice.
Cover with crumbs and bake in a 375° oven 45 to 60 minutes, until browned.
If desired, chicken gravy may be made by thickening the remaining broth with a flour and water paste, cooking until thickened.
Chef
