| Chicken with Rice one 2 1/2 pound frying chicken, cut up
1/4 cup of salad oil
1 cup of sliced onions
1 clove garlic
1 cup of uncooked rice
1 1/2 teaspoons of salt
1/4 teaspoon of pepper
1 teaspoon of tarragon
1/8 teaspoon of marjoram
1 bay leaf
2 whole cloves
1 3/4 cup of chicken broth or water
1/4 cup of sliced almonds |
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In a Dutch oven or skillet brown the chicken in salad oil. Add the onions and garlic. Cook for 5 minutes, stirring constantly. Sprinkle rice, salt, pepper and spices over chicken. Add the broth and almonds. Cover tightly. Cook slowly until the rice is tender and the liquid is absorbed, about 20 minutes. Remove the bay leaf and cloves before serving. Serves 6. |
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