Chicken Pilau

• 2 whole chicken breasts, with bones and skin
• 4 stalks of celery, sliced or chunked
• 5 carrots, sliced or chumked
• 1 large onion, chopped
• 2 bay leaves
• 1 can fried onions (like French's)
• 1/4 cup (60 ml) raisins, or more if you like
• 1/4 cup (60 ml) sliced almonds
• margarine
• 1 cup (225 ml) rice

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

chicken breasts, stalks of celery, carrots, onion, bay leaves, onions, raisins, almonds, margarine, rice

Taken from online-cookbook.com/goto/cook/rpage/00020C (may not work)