Chicken, Shrimp And Rice(From Guyana)

• 4 lb. chicken
• 7 c. water
• 2 leeks, sliced
• 1 bay leaf
• 2 sprigs parsley
• 1 Tbsp. salt
• 8 peppercorns
• 1 1/2 c. rice
• 4 Tbsp. oil (peanut or canola)
• 2 medium onions, finely chopped
• 2 cloves garlic, crushed
• 1 1/2 c. chopped, cooked shrimp
• 1 c. crabmeat
• 1 c. chopped ham
• 2 tsp. ground coriander
• 1 tsp. ground cumin
• 1/2 tsp. chili powder
• 1/4 tsp. mace
• 1/2 c. unsalted, chopped nuts

1. Place chicken, water, leeks, bay leaf, parsley, salt and peppercorns in large pot and bring to a boil.
2. Lower heat; cover and simmer 1 1/4 hours or until chicken is tender.
3. Remove chicken and let cool.
4. Strain and reserve broth.
5. Remove skin from chicken and slice meat into strips.
6. Bring 3 cups of reserved broth to a boil.
7. Add rice and stir once with a fork.
8. Lower heat; cover and cook rice about 25 minutes or until liquid is absorbed.
9. Heat oil in a large, heavy casserole and saute onions and garlic until golden brown.
10. Add rice and cook until lightly browned, stirring frequently.
11. Add chicken, shrimp, crabmeat, ham, coriander, cumin, chili powder, mace and about 1/4 cup broth and combine thoroughly. Cook over low heat about 10 minutes or until ingredients are heated through.
12. Stir frequently.
13. Stir in peanuts and serve immediately.
14. Serves 6 to 8.

chicken, water, leeks, bay leaf, parsley, salt, peppercorns, rice, oil, onions, garlic, shrimp, crabmeat, ham, ground coriander, ground cumin, chili powder, mace, unsalted

Taken from www.cookbooks.com/Recipe-Details.aspx?id=903299 (may not work)