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Hameen Ii (slow -cooked Chicken And Rice)

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CATEGORY CUISINE TAG YIELD
Meats Jewish 6 Servings

INGREDIENTS

2 T Corn oil
1 Onion, chopped 1/2 cup
1 Chicken, 3 pounds
1 c Chopped tomato, fresh or
canned
2 c Raw rice, well rinsed
1 c Dried chick-peas, covered in
water overnight drained
1 t Salt
1/8 t Pepper
1/4 t Paprika
3 c Water

INSTRUCTIONS

Copeland Marks  Another Hameen, or slow-cooked chicken and rice dish
for the Sabbath,  this is a contemporary recipe. It can be prepared at
any time as long  as it is baked slowly and thoroughly. There are great
advantages in  today's busy world in having a one-dish meal that can be
prepared and  put in the oven 5 hours before dinner time.  Heat the oil
in a pan large enough to hold all the ingredients. Add  the onion and
stir-fry over low heat until golden, about 3 minutes.  Add the chicken
and brown lightly on all sides for 5 minutes. Add the  tomato and fry
for 2 minutes. Place the rice all around the chicken,  and add the
chick-peas, salt, pepper, paprika and water. Cover the  pan tightly,
bring to a boil, and simmer on top of the stove for 5  minutes. Then
bake in a 200-degree F. oven for 5 hours ..... the  longer, the better.
The chicken will become quite tender, the rice  will be cooked but
still moist.  Serve warm.  Posted to JEWISH-FOOD digest V97 #009  From:
Pat Gold <plgold@ix.netcom.com>  Date: Sun, 1 Sep 1996 14:14:43 +0000

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