FoodReference.com (Since 1999)
RECIPE SECTION - Over 10,000 Recipes
Home | Articles | Food_Trivia | Today_in_Food History | Food_Timeline | RECIPES | Cooking_Tips | Videos | Food_Quotes | Who’s_Who | Culinary_Schools_&_Tours | Trivia_Quizzes | Food_Poems | Free_Magazines | Food Festival_&_Events
FOOD VIDEO SECTION
Recipe Videos, BBQ & Grilling, Food Safety, Food Science, Food Festivals, Beverages, Vintage Commercials, etc.
• 1 large chicken
• 1/2 teas pepper
• 1/2 teas turmeric
• 2 Tbls tomato paste
• 1 Tbls salt
• 1/2 tsp cardamom
• 1/2 tsp cinnamon
• 1/4 tsp baharat
• 4 cups white rice
Clean chicken and remove fat.
Fry and melt the fat in a big pot for 5 minutes.
Place chicken in fat and brown on all sides.
In a large bowl, mix water and tomato paste.
Add salt and remaining spices.
Pour mixture over the chicken, bring to a boil.
Cook 10 minutes.
Remove chicken and set aside.
Add rice to boiling sauce in pot, and cover.
Lower flame and cook 15 minutes.
Put the chicken back in pot, add more water if needed.
Cover and place in the oven on very low heat for up to 8 hours.
Please feel free to link to any pages of FoodReference.com from your website.
For permission to use any of this content please E-mail: [email protected]
All contents are copyright © 1990 - 2020 James T. Ehler and www.FoodReference.com unless otherwise noted.
All rights reserved. You may copy and use portions of this website for non-commercial, personal use only.
Any other use of these materials without prior written authorization is not very nice and violates the copyright.
Please take the time to request permission.