Blank Manng of Chicken

Yields:	6-8 servings
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	Preparation	1 hours
	Cooking	1.5 hours
	Ready In	24 hours

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Ingredients

3	pounds	chicken	boiling
1	each	onion	skinned
1	each	bouquet garni	seasoning
8	ounces	rice	short grain
2	ounces	butter
2	ounces	caster sugar	o
2	ounces	almonds	ground
2	ounces	almonds	whole, blanched
1	x	lard	or oil for frying
1	x	salt	to taste
2	tablespoons	parsley leaves	fresh

Almond milk
2	pints	water
8	ounces	almonds	powded almonds
1	teaspoon	caster sugar

Directions

Make the almond milk by simmering the almonds gently in the water and sugar until all the flavour is extracted (about 12 hours).

Strain. Place the chicken in a large saucepan, cover with boiling water, add the onion, bouquet garni and seasoning.

Cover, bring to the boil and simmer until the bird is tender.

(About 1 1/2 -2 hours, according to age and size.)

When cooked, remove from the stock, discard the skin and bones, cut the flesh into bite-sized pieces and keep warm.

Cook the rice in the almond milk, adding some of the chicken stock to make up the required amount of liquid.

Drain the rice but do not dry it-it should be moist.

Return the rice to the saucepan and add the diced chicken, butter, sugar and ground almonds.

Season well. Fry the whole almonds lightly in the oil or fat until golden.

Sprinkle with a little salt.

Serve the rice on a heated dish, decorated with the fried almonds and parsley.

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Member Review

Caribou Empanadas

This recipe is really good. It's not as messy as you think when first reading it. The meal, in the end tastes really marvelous, perfectly exemplifying the taste of real Chilean cuisine.