Toasted Almond Rice

This mediterranean recipe has run in my family for many years. It reminds me of childhood flavors that I can now bring back to enjoy with my husband and children. It doesn't require much work and its simple ingredients and condiments make it a family favorite!

Recipe

Total Time: 90 minutes

Servings: 6

Ingredients
4 skinless, boneless chicken breast halves
2 cups white rice, uncooked
1 red onion, shredded
1 tsp cinnamon powder
10 tbsp butter, divided
4 oz slivered almonds
2 tsp salt
1 tbsp salt


Steps

1. On a large pot pan season chicken with 2 tsp salt, onion and cinnamon. Thoroughly combine these ingredients with your hands
2. Add water until it covers the chicken. Put a lid on the pot and boil over high heat until the chicken is thoroughly cooked and tender (Approx. 30 min.)
3. Remove chicken from water and let cool. Save water for later use

4. Cube chicken with scissors into small pieces
5. Add chicken and 8 tbsp butter to a large pot pan and cook over medium heat. Constantly stirring, lightly brown most chicken pieces. Remove from heat and set aside
6. Heat 2 tbsp butter and saute almonds in a pot until browned

7. Remove almonds with a straining ladle, leaving the butter in the pot. Set almonds aside
8. Bring rice to the pot with butter. Add 1 tbsp salt and 4 cups of the water in which the chicken was cooked. If there is not enough liquid for the 4 cups, substitute with regular water

9. Bring to a boil over high heat until the rice dries out. Stir and cover, cooking over low heat for about 30 min
10. Serve on a tray and top with chicken pieces and almonds. Garnish with parsley or mint leaves






Serve with 




Tabouleh (Published January 11 2013)



Middle Eastern Cabbage Rolls (Published January 10 2013)