4 Bay Leaves
2 cups long grain rice
Crisco vegetable shortening
3 cups water
1 cup chicken broth (from cooking the chicken)
1 tsp salt
1/4 cup Pine Nuts
1/4 cup blanched slivered Almonds
Rinse chicken after removing entrails. place in a pot (dutch oven) and add water to cover the chicken. Add 4 bay leaves. Bring to boil skimming off the froth (foul) with a skimmer. Reduce heat to medium and cook for 30-45 minutes. Turn heat off.
Take chicken out and let cool a bit. Remove skin and de-bone it. Pull meat apart and place back in the broth to keep it hot and moist. Save one cup of broth for the rice.
In a pot (dutch oven), melt 2 tablespoons Crisco. Turn to high heat and add 2 cups rice. Stir rice until it absorbs the shortening and starts turning white. Stirring rice in Crisco until turning white before adding water help make the rice fluffy, not sticky. Add 3 cups water, 1 cup chicken broth, and 1 teaspoon salt. Stir a few times. Cover and cook under high heat, reducing heat to medium when the water begins to boil. Do not stir after the water begins to boil. Keep covered and cook until the rice absorbs all the water, usually about 15 minutes. Turn heat off.
While the rice is cooking, melt 1 tablespoon Crisco in a sauce pan on medium heat and add the pine nuts and almonds, stirring constantly until just before golden brown. Do not overcook. Remove from heat immediately and place in a small bowl.
Place rice in a large serving plate. Cover with pieces of chicken. Sprinkle the pine nuts and almonds on top of chicken. Serve with Lebanese salad.
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