Chicken Pilau

Directions

1. 1
   Bring water to boil in large stock pot (about 4 gallons).
2. 2
   Add celery, carrots, onion, bay leaves and chicken breasts to water.
3. 3
   Boil for 50 minutes to make stock.
4. 4
   In small sauce pan, hard boil 3 eggs.
5. 5
   Remove chicken breasts from large stock pot and let cool a minute.
6. 6
   Use 2 cups (475 ml) stock and combine with 1 cup (225 ml) uncooked rice and bring to boil.
7. 7
   Reduce heat and cook rice for 20 minutes.
8. 8
   While rice is cooking, tear chicken into bite size pieces.
9. 9
   Throw out skin and bones.
10. 10
    Cover chicken pieces in foil and keep warm.
11. 11
    When rice is done, turn off burner and let stand.
12. 12
    In a skillet, melt 3 tbsp (45 ml) of margarine and add almonds.
13. 13
    Cook over medium-high heat until almonds are browned.
14. 14
    Remove almonds and set aside.
15. 15
    Add raisins to skillet and cook until plump.
16. 16
    Add 2 tbsp (30 ml) more margarine, cooked almonds and fried onions to skillet.
17. 17
    Cook this mixture until warm (about 2 minutes).
18. 18
    Slice hard boiled eggs.
19. 19
    On a platter, place in layers: rice, chicken, almond/raisin topping, eggs.
20. 20
    Serve.