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Print this Recipe    Chicken Pilau

Chicken Pilau
(St. Vincent)

3 1/2 to 4-pound chicken, cut into serving pieces
salt, freshly ground pepper to taste
2 tablespoons Worcestershire sauce
3 tablespoons cooking oil
Stock or water
1/2 cup butter
1 onion, finely chopped
1 clove garlic, chopped
2 cups rice
1/2 teaspoon cinnamon
1/4 cup raisins
1/4 cup roasted peanuts

Season chicken pieces with salt, pepper, and Worcestershire sauce.
Heat the oil in a large, heavy, covered skillet, and saute the
chicken pieces until golden. Add stock or water to cover and
simmer, covered, until half-done, about 15 minutes. Remove from
heat, drain stock from pan and reserve. Heat the butter in another
skillet and saute the onion and garlic until golden brown. Add
the rice and saute until all the butter is absorbed. Add the
cinnamon and the raisins. Transfer to the skillet with the chicken
and add the reserved stock and enough extra stock or water to make
the quantity measure 4 cups. Cover and cook until the rice is
tender and all the liquid is absorbed. Sprinkle with roasted
peanuts. Serves 6.

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