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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  African >> Rest Africa >> Nigerian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Place chicken in a large stockpot or Dutch oven and cover with the water, along with 1 of the chopped onions, and bring to a boil. | 2. Once it reaches boiling, lower the heat and let simmer on a high enough heat to keep the water just under the boiling point, until the chicken is cooked, about 45 minutes or so. | 3. Remove chicken from broth, but save the cooking liquid. | 4. Let the chicken cool slightly, then skin and bone it, and cut the meat into bite size pieces and set aside. | 5. Set a bowl in the sink with a colander set inside it and pour in the broth from the pot to strain it. | 6. Measure out 3 cups of the liquid for this recipe. | 7. Melt butter in large skillet and saute remaining 2 chopped onions until tender. | 8. Remove onion from pan using a slotted spoon and set aside with the chopped chicken meat. | 9. Add the almonds to the same pan and cook on low just a few minutes until golden (be careful not to burn them). | 10. Remove nuts from pan and add to the chicken mixture and proceed with one of the two options below then jump to the end of these steps. | 11. STOVETOP INSTRUCTIONS: Add the 3 cups reserved liquid, the raisins, and the salt and pepper to the same pan and bring to a boil. | 12. Add rice, cover, and reduce heat. | 13. Simmer rice 20 minutes or until tender. | 14. OR RICE COOKER INSTRUCTIONS: If you have a rice cooker, dump contents of skillet (the nuts and any remaining butter), along with the raw rice, 3 cups broth, raisins, and salt & pepper into a rice cooker, stir to even out the ingredients, and cook according to rice cooker instructions. | 15. When rice is finished, add the chicken mixture to the rice and toss with a fork to fluff and mix and serve. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken	1			-	-	-	-
water	1	quart		-	-	-	-
onion	3		chopped divided	132.0	30.822	3.63	0.33
butter	2 -3	tablespoons		0.0	0.0	0.0	0.0
almond coarsely	1/2	cup	blanched chopped	-	-	-	-
raisin	1/2	cup		249.15	65.604	2.7968	0.3795
salt	1/4	teaspoon		-	-	-	-
black pepper	1/4	teaspoon		1.4432	0.3677	0.0597	0.0187
grain white rice	1 1/2	cups	uncooked	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.