Rice is a traditional meal in the Arab countries. Yet, this recipe is extremely special due to its chicken filling and presentation. Master the chicken filling and you are definitely a star.
2 ½ cups rice, cooked
1 onion, sliced
½ can Goody whole kernel golden corn
½ can Goody mushroom pieces and stems
½ can Goody peas and carrots
¼ cup green pepper, sliced
1 plate (450g) skinned boned chicken breasts, sliced
1 skinned tomato, grated
1 tbsp tomato paste
1 tsp of: salt, pepper, cinnamon, lemon salt
1 chicken stock cube, dissolved in ½ cup hot water
2 tbsp butter
3 tbsp oil
5 tbsp flour
5 tbsp Velor powder milk, dissolved in 1 cup lukewarm water
2 cups hot water
Salt, white pepper as desired
1 cube Goody chicken stock
1.Heat oven to 375˚. In a pan, heat oil. Cook onion till golden. Add chicken, brown. Add dissolved chicken stock, cook for 10 minutes or till done. Add vegetables and spices, mix. Add tomato and paste, cook for 10 minutes.
2.For béchamel: in a pan, heat butter and oil, add flour, whisk till golden. Add dissolved milk, water and cube stock, season. Whisk till thickened.
3.In serving oven dish, put half rice portion. Press with the back of a spoon. Put half portion of chicken mixture. Repeat layers. Add béchamel, sprinkle with bread crumbs. Bake for 25-30 min. Serve hot.