by Mary de Verteuil
added 09 August 2003

Equipment Hints: Again, this is a classic one-pot dish from a cuisine where many families only have one pot. Use your heaviest, thickest bottom covered pot or oven-ready skillet for best results.

Heat brown sugar in oil until melted and caramelized. Add chicken and brown in the hot oil.

Add all seasonings and cook stirring for 3 ­ 5 minutes. Add about 2 cups of water and cook covered until chicken is tender, adding more water if necessary to prevent burning.

When chicken is cooked, measure liquid in pot and add water to make up 4 cups (twice the quantity of rice). Add all of the rice.

Cook covered over medium heat until rice is cooked and all water is absorbed, stirring occasionally.

Raisins can be added with the water or when rice is almost cooked.
  

• Chicken pieces pre-cleaned of bones and cartilage add convenience for that more "sophisticated" setting where ladies may be involved.
    
• Health-conscious individuals may also want to remove the skin from the chicken before cooking - another decision about whether to enhance the flavour or to remove the cholesterol.
    
• This is an excellent all-in-one dish for making in quantity, portioning out and freezing for the convenience of future snacks or meals.

Enjoy!!!