CHICKEN and RICE
Aladdin's Eatery Restaurant Recipe
1 whole chicken, cleaned and washed in cold water
1/2 teaspoon salt
1 teaspoon all-spice
4 cinnamon sticks
1/2 lemon, cut into 4 pieces
1/2 onion, cut into large pieces
Put the chicken in a cooking pot. Then cover it with cold water. Add the other ingredients. Boil the mixture and high heat for 15 minutes and then at a lower setting let it boil for another half an hour or until the chicken is very well cooked. Remove the chicken from the boiling water and let it cool off.
Once the chicken is cold...separate it into small pieces. Drain the chicken bouillon from all the ingredients and save it for later.
1/2 stick butter
1/2 pound pine nuts
1/4 pound silvered almonds
Put the butter into a pan and add the other ingredients. Roast until it turns golden brown. Drain and let it cool off.
3 tablespoons cooking oil
1/2 pound ground beef
touch of salt and all-spice
1 onion, chopped very small
2 cups chicken bouillon
1 cup long grain white rice
Heat a large pot at a 350 degree temperature. Add the cooking oil plus the ground beef and the salt and all-spice plus the the onion. Stir continuously until the meat is brown. Add the chicken bouillon and stir briefly. Leave it until it boils. Add 1 cup of the white rice (after washing and draining from water) to the pot. Stir and turn the fire to the lowest temperature possible, cover the pot and leave the cooking until the water is completely dry. Then turn off the fire and leave the pot covered for a few minutes.
To Serve: Empty the rice in a plate, put the chicken on top of the rice and decorate with the roasted pine nuts and almonds. Serve hot.