Hameen ii (slow -cooked chicken and rice)
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Corn oil |
| 1 | medium | Onion, chopped (1/2 cup) |
| 1 | Chicken, 3 pounds | |
| 1 | cup | Chopped tomato, fresh or canned |
| 2 | cups | Raw rice, well rinsed |
| 1 | cup | Dried chick-peas, covered in water overnight, drained |
| 1 | teaspoon | Salt |
| ⅛ | teaspoon | Pepper |
| ¼ | teaspoon | Paprika |
| 3 | cups | Water |
Directions
Copeland Marks
Another Hameen, or slow-cooked chicken and rice dish for the Sabbath, this is a contemporary recipe. It can be prepared at any time as long as it is baked slowly and thoroughly. There are great advantages in today's busy world in having a one-dish meal that can be prepared and put in the oven 5 hours before dinner time.
1. Heat the oil in a pan large enough to hold all the ingredients. Add the onion and stir-fry over low heat until golden, about 3 minutes. Add the chicken and brown lightly on all sides for 5 minutes.
2. Add the tomato and fry for 2 minutes. Place the rice all around the chicken, and add the chick-peas, salt, pepper, paprika and water. Cover the pan tightly, bring to a boil, and simmer on top of the stove for 5 minutes.
Then bake in a 200-degree F. oven for 5 hours ..... the longer, the better.
The chicken will become quite tender, the rice will be cooked but still moist.
Serve warm.
Posted to JEWISH-FOOD digest V97 #009 From: Pat Gold <plgold@...>
Date: Sun, 1 Sep 1996 14:14:43 +0000