Baked Chicken, Rice & Almonds Recipe
Finally a Baked Chicken, Rice & Almonds recipe that your palate will fall in love with! It is always prepared with Chicken as the key ingredient. Baked Chicken, Rice & Almonds served as Side Dish is the best food to pep me up. Treat your family to this delicious Baked Chicken, Rice & Almonds. They are going to simply adore it.
Ingredients
4 to 5-pound stewing chicken
Salt to taste
12 whole black peppers
1 bay leaf
1 large onion, quartered
1 stalk celery, sliced
Boiling water
1 cup uncooked long-grain rice
1/4 cup (1/8 lb.) butter or margarine
1/4 cup flour
1 cup milk
1 cup whipping cream or evaporated milk
Salt and pepper to taste
1 can (4 oz.) pimientos, chopped
1 cup slivered, blanched almonds
1 can (3 or 4 oz.) sliced mushrooms
1/3 cup fine dry bread crumbs blended with 2 tablespoons melted butter
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.
