Alo-balo Polo (steamed Rice With Sour Cherries And Chicke

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Jonathan Edwards

CATEGORY	CUISINE	TAG	YIELD
Meats	Iranian	Chicken, Iran, Middle east, Rice, Time/life	6	Servings

INGREDIENTS

4	c	Cherries, sour fresh ripe
		pitted about 2 pounds
6	T	Sugar
1/4	c	Olive oil
2 1/2	lb	Chicken
1	t	Salt
1		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	T	Butter, melted
1/4	t	Saffron threads, pulverized
		with a mortar and pestle or
		the back of a spoon and
		dissolved in 1 tablespoon
		warm water

INSTRUCTIONS

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 Â½ 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. 92 of 116 Source: Time Life Series: Middle Eastern Cooking
"circa 69" MMed by: earl.cravens@salata.com Beach, CA * 310-543-0439
28.8k (1:102/125) Ã. Area: International Cooking
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.Ã.Ã .Ã.Ã.Ã.Ã.Ã.Ã.Ã.Ã.Ã.Ã. Msg#: 66 Date: 24 Mar 95 23:22:00 From:
EARL CRAVENS Read: Yes Replied: No To: ALL Mark: Save Subj: T/L Mid
East 093-116
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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 360 Calories From Fat: 226 Total Fat: 25.6g Cholesterol: 40.7mg Sodium: 981.1mg Potassium: 354.4mg Carbohydrates: 29.6g Fiber: 2.1g Sugar: 26.3g Protein: 5.4g