Ingredients
Prepare aheadYou can prepare this dish up to 2 days in advance. Refrigerate the chicken and rice separately. Serve as directed.
For the chicken
1 whole chicken (about 4-1/2 pounds; you can substitute 3 pounds split chicken breast if you prefer all white meat, the procedure remains the same.)
2 tablespoons apple cider vinegar
4 teaspoons salt
1 cup diced yellow onion (1-inch cubes)
1 rib celery (cut into 2-inch lengths)
1 (3- to 4-inch) stick cinnamon
1/2 teaspoon whole black peppercorns
1 teaspoon whole allspice berries
1 bay leaf
1/8 teaspoon ground cinnamon
For the spiced rice
1 tablespoon extra-virgin olive oil
1/4 pound ground beef (80% lean)
2 tablespoons and 1 tablespoon butter, divided
1/2 teaspoon salt
1/4 teaspoon coarsely ground black pepper
1/2 teaspoon ground allspice
1/4 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1/16 teaspoon ground nutmeg
1 cup converted (also called parboiled) rice
2-1/2 cups hot reserved broth
1/4 cup toasted pine nuts
1/4 cup toasted slivered almonds
1/4 cup toasted pistachios
Description
The Literal Translation Of This Dish Is “chicken With Rice Stuffing.†However, Most People Prepare It This Way. The Spiced Rice Is Simmered In Chicken Broth To Draw Out The Individual Flavors. Toasted, Recipes From GourmetSleuth
Gourmet Sleuth
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