Alo-Balo Polo (Steamed Rice With Sour Cherries And Chicken)
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Alo-Balo Polo (Steamed Rice With Sour Cherries And Chicken)
  Rice    Middle east    Iranian    Chicken    Cherries  
Last updated 6/12/2012 12:42:11 AM. Recipe ID 1151. Report a problem with this recipe.
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      Title: Alo-balo polo (steamed rice with sour cherries and chicken)
 Categories: Middle east, Iranian, Chicken, Rice
      Yield: 6 Servings
 
      4 c  Cherries, sour; fresh, ripe,
           ;pitted (about 2 pounds)
      6 tb Sugar
    1/4 c  Olive oil
  2 1/2 lb Chicken
      1 ts Salt
      1 md Onion; peeled and cut into
           ;1/8 inch thick slices
    1/2 c  Water
      2 c  Rice, iranian; imported or
           ;other uncooked long, soaked
           ;and drained
      8 tb Butter; melted
    1/4 ts Saffron threads; pulverized
           ;with a mortar and pestle or
           ;the back of a spoon, and
           ;dissolved in 1 tablespoon
           ;warm water
 
    Combine the cherries and sugar in a 2 to 3 quart saucepan, and,
  stirring gently, bring to a boil over high heat. Reduce the heat to
  low and simmer uncovered for 2 or 3 minutes, or until the cherries
  have softened somewhat and given off most of their liquid. Remove
  from the heat.
    In a heavy 3 to 4 quart casserole, heat the olive oil over moderate
  heat until a light haze forms above it. Pat the chicken completely
  dry with paper towels and sprinkle it inside and out with salt. Brown
  the chicken in the hot oil, turning it frequently with a large spoon
  or tongs and regulating the heat so that the bird colors quickly and
  deeply without burning.
    Place the chicken on a plate and add the onion slices to the oil
  remaining in the casserole. Stirring frequently, cook for about 10
  minutes, or until the slices are richly browned. Return the chicken
  and all of the juices which have accumulated on the plate to the
  casserole, add the  cup of water and bring to a boil over high heat.
  Reduce the heat to low, cover tightly and simmer for about 30
  minutes, or until the chicken is tender.
    Transfer the chicken to a plate, set aside 2 tablespoons of the
  cooking liquid and discard the onion slices. When the bird is cool
  enough to handle, cut it into 6 or 8 serving pieces.
    Meanwhile, bring 6 cups of water to a boil in a heavy 4 to 5 quart
  casserole with a tightly fitting lid. Pour in the rice in a slow, thin
  stream so the water does not stop boiling. Stir once or twice, boil
  briskly for 5 minutes, then drain the rice in a sieve.
    Pour the reserved chicken cooking liquid and 4 tablespoons of the
  melted butter into the casserole and stir them together. Add half of
  the rice and, with a spatula or spoon, smooth it to the edges of the
  casserole. Cook uncovered over moderate heat for 5 minutes, then
  remove the casserole from the heat and add the chicken and half of
  the reserved cherries. Spread the remaining rice on top and pour in
  all the remaining cherries and their cooking liquid.  Cover tightly
  and cook over low heat for 15 to 20 minutes, or until the rice is
  tender.
    To serve, spoon about a cup of the rice into a small bowl, add the
  remaining 4 tablespoons of melted butter and the dissolved saffron
  and stir until the mixture is bright yellow. Place a layer of rice on
  a heated platter.  Arrange the chicken on top of it, cover the
  chicken with the remaining rice and cherry mixture. Sprinkle the
  saffron rice on top. With a metal spatula, lift the rice crust from
  the bottom of the casserole and arrange small pieces of it around the
  edge of the platter.




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Recipe ID 1151 (Apr 03, 2005)

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