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Chicken Pilaf (Palau) II (M, TNT)
Source: My grandfather
Serves: 4-6

3 pounds chicken carcass or chicken legs
1 onion, sliced
3 bay leaves
1 cup raisins
1/4 cup almonds, sliced
Dash cinnamon
Dash nutmeg
1/2 tbsp. garlic powder
4 cups stock, reserved
2 cups instant rice, uncooked
Olive oil
Curry seasoning
Salt, to taste
Pepper, to taste

Boil 3 pounds chicken or turkey carcass with bay leaves and curry seasoning.

Skin and bone the chicken after you've let it cool a bit, reserve 4 cups chicken stock, use the remaining stock for chicken soup.

Sauté the meat in olive oil with the sliced onion, sliced almonds, raisins, garlic powder, and salt and pepper until the almonds are browned and the raisins have plumped and set aside.

Cook the rice in the chicken stock per package directions then layer the chicken mixture on top of the rice. Serve immediately.

Poster's Notes:
My grandfather used to make this dish, he used coconut milk, but I've adapted it to my own taste. It is fairly easy once you've boned the chicken.

Posted by Rhonda Grace

Nutritional Info Per Serving: N/A