Curried Rice And Chicken Recipe
Ingredients
1 1/2 cups raw rice
1 large green pepper, diced
1 large or 2 small fryers, cut as for frying
2 pimentos, diced
1 medium sized can sliced mushrooms
1 medium to large onion, sliced
1 heaping tablespoon curry powder
2 small, tender stalks of celery, chopped fine
5 tablespoons butter
4 large or 6 small slices of bacon,cut into 1 inch squares
2 tablespoons flour
1 medium to large onion, chopped fairly fine
Milk
Salt and pepper
Directions
You will find it most convenient to boil the rice the day before if you're cooking this for a Sunday or party dinner.
If the rice is already cooked, you can get it ready for the oven while the chicken is boiling.
Wash the chicken and remove the pinfeathers.
Place in well salted and peppered water enough to cover the chicken thoroughly along with the sliced onion and the chopped celery. (I like to use the heart of the celery for this, as the celery should be cooked very tender and remain in the sauce.)
Let come to a boil and then simmer until the chicken is well cooked but still firm. (Watch this carefully, as young frying chickens can by no means take the boiling stewing hens do, especially if they are very young or very small or both. They get done in no time at all 20 minutes ought to be ample from the time your pot starts boiling. Very large and heavy fryers might take 1/2 hour.)
Fry the bacon squares until they are about three quarters done not too crisp.
Remove from the pan and save.
Brown the chopped onion slowly and, as it begins to turn golden, add the diced green pepper and fry till the pepper is limp and tender.
Add to the rice.
Add the diced pimentos and the mushrooms (save the liquor from these) to the rice and sprinkle the curry powder over all.
With a fork, gently lift the rice over and over, mixing all ingredients thoroughly through it.
Put the rice into a ring mold and dot generously with butter or margarine (it takes a good 4 tablespoons to do this right), and then bake in a 350° to 375° oven for 20 to 30 minutes.
While the rice ring is in the oven and it doesn't matter if the rice sits around a bit after baking and has to be heated again prepare a cream sauce for the chicken.
Boil the liquor in which the chicken was cooked down to approximately 1 1/2 or 2 cups of liquid. (This can be done in a hurry by turning up the flame and boiling the stock vigorously for only a few minutes.)
Melt 1 tablespoon butter and blend in 2 scant tablespoons flour.
Add the hot liquid slowly, stirring till smooth.
Add also the liquor from the mushrooms, and a bit of fresh or canned milk to whiten.
Simmer, stirring constantly until thickened.
Put the chicken in the sauce and allow it to simmer about 10 minutes.
If the sauce gets too thick, add a bit more milk, according to your own taste.
Remember that you salted and peppered the water well to begin with, and although the chicken has absorbed some of the flavorings, the boiling down process has probably left plenty of salt and pepper for the sauce.
So taste first before adding any more, which may or may not be needed, depending on how much milk you have added.
Turn the rice ring out on a platter and heap the creamed chicken in the center, and at each end if the center won't hold it all.
The chicken sauce, when blended with this version of yellow rice, is a taste sensation you will want to repeat often after your first encounter with it.
If the rice is already cooked, you can get it ready for the oven while the chicken is boiling.
Wash the chicken and remove the pinfeathers.
Place in well salted and peppered water enough to cover the chicken thoroughly along with the sliced onion and the chopped celery. (I like to use the heart of the celery for this, as the celery should be cooked very tender and remain in the sauce.)
Let come to a boil and then simmer until the chicken is well cooked but still firm. (Watch this carefully, as young frying chickens can by no means take the boiling stewing hens do, especially if they are very young or very small or both. They get done in no time at all 20 minutes ought to be ample from the time your pot starts boiling. Very large and heavy fryers might take 1/2 hour.)
Fry the bacon squares until they are about three quarters done not too crisp.
Remove from the pan and save.
Brown the chopped onion slowly and, as it begins to turn golden, add the diced green pepper and fry till the pepper is limp and tender.
Add to the rice.
Add the diced pimentos and the mushrooms (save the liquor from these) to the rice and sprinkle the curry powder over all.
With a fork, gently lift the rice over and over, mixing all ingredients thoroughly through it.
Put the rice into a ring mold and dot generously with butter or margarine (it takes a good 4 tablespoons to do this right), and then bake in a 350° to 375° oven for 20 to 30 minutes.
While the rice ring is in the oven and it doesn't matter if the rice sits around a bit after baking and has to be heated again prepare a cream sauce for the chicken.
Boil the liquor in which the chicken was cooked down to approximately 1 1/2 or 2 cups of liquid. (This can be done in a hurry by turning up the flame and boiling the stock vigorously for only a few minutes.)
Melt 1 tablespoon butter and blend in 2 scant tablespoons flour.
Add the hot liquid slowly, stirring till smooth.
Add also the liquor from the mushrooms, and a bit of fresh or canned milk to whiten.
Simmer, stirring constantly until thickened.
Put the chicken in the sauce and allow it to simmer about 10 minutes.
If the sauce gets too thick, add a bit more milk, according to your own taste.
Remember that you salted and peppered the water well to begin with, and although the chicken has absorbed some of the flavorings, the boiling down process has probably left plenty of salt and pepper for the sauce.
So taste first before adding any more, which may or may not be needed, depending on how much milk you have added.
Turn the rice ring out on a platter and heap the creamed chicken in the center, and at each end if the center won't hold it all.
The chicken sauce, when blended with this version of yellow rice, is a taste sensation you will want to repeat often after your first encounter with it.
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