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Fine white rice 6 cups
Chicken stock 12 cups
Chicken stock cubes 6 (optional)
Garlic 6 flakes
Oil 5 tbsp.
Cocktail sausages 4-6
French beans 6-8
Hard-boiled eggs 2
Salt to taste
Wash and soak the rice in water for half an hour.
To prepare stock, simmer the chicken bones in 20 cups of water. To improve the taste of the stock, you can add a roughly cut carrot, onion, a few peppercorns, a bay leaf, and a couple of garlic flakes (do not add salt).
Cut the chicken into cubes. Slice the onions, tomatoes (remove seeds) and the garlic finely.
Heat oil in a pan, fry all the sliced ingredients till the onions are slightly browned. Add the rice, chicken and cloves and fry for a while till the rice begins to stick slightly to the pan.
Stir the stock (about 12 cups) into the pan as well as salt and cook on a low fire with the lid on. Alternatively, if using chicken stock cubes, add water to the fried ingredients and the cubes. Add more salt if necessary.
When the stock is almost dry and the rice is cooked, remove from the fire.
Garnish with sliced boiled sausages, French beans, carrots, peas and quartered hard-boiled eggs.
Posted By: Victor Soares, Harrow, London.
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