300 g/11 oz long-grain rice 1 litre/1 3⁄4 pints Chicken Stock
2 onions, chopped 2 skinless, boneless chicken breasts, diced
25 g/1 oz blanched almonds, coarsely chopped salt and pepper soy sauce, to serve


1.Melt half the butter in a pan, add the rice and stir until it is thoroughly coated in the butter. Add the stock and season with salt and pepper.
2.Cover and simmer tor 15 minutes without stirring. Melt the remaining butter in another pan, add the onions and cook over a low heat, stirring occasionally, for 5 minutes.
3.Add the chicken, season with salt and cook,stirringoccasionally,forafurther15minutes. Just before the rice is ready, stir the almonds into it.
4.Spoon the rice and almonds on to a warm serving dish and top with the chicken mixture. Serve with soy sauce.

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