- 6
Ingredients
- 4 to 6 chicken breasts
- 4 cups water
- 2 bay leaves
- 6 whole allspice
- 1/2 teaspoon peppercorns
- 4 whole cloves
- 1 -inch long cinnamon stick
- Salt to taste
- 2 large eggplants, sliced 1/2-inch thick
- Corn oil
- 2 1/2 cups long-grain rice
- Cater
- 4 cups chicken stock
- 1/4 cup almonds, sauteed lightly in oil
Preparation
Step 1
Combine the chicken and water in a saucepan and add the spices.
Bring to boil over high heat, reduce to low and simmer, partially covered, for about fifteen minutes, or until the chicken is tender.
Pour the stock into a measuring cup to measure four cups.
Strain through a fine sieve.
Reserve.
Remove the skin from the chicken, discard bones.
Cut the chicken into two-inch pieces.
Set aside.
In a skillet, fry the eggplant slices in heated oil until golden brown.
Drain on paper towels.
Soak the rice for a few hours in enough water to cover.
Wash and drain.
In a large round pan, cover the bottom and sides with all the fried eggplant, followed by the cubed chicken, top with the rice spread evenly. (If you wish, you may layer the ingredients twice.)
Pour in the chicken stock.
Bring to boil over high heat.
Reduce to low and cook about twenty minutes, or until all the liquid is absorbed and the rice is tender.
Cover with a piece of wax paper and press down lightly but firmly so that when the rice is unmolded it will hold together.
Remove the paper, place a round serving dish on top of the pan and invert.
Decorate the top with the sauteed almonds.