Recipe of the Month: Chicken and Rice Recipe (Lebanese style)    
Ingredient
Servings:4 Persons
- 2 tablespoon of SHP�s rice for chicken spices mix
- � cup of canola oil
- 1 tablespoon of Salt
- 2 tablespoon of wine (Ros�)
- 2 big cups of water
- 3 bay leaves
- 1 onion cut into 4 pieces
- 1 cup of uncooked long grain golden rice
- 1 pound boneless, skinless chicken breast or tights
- 1 tablespoon of canola oil
- 50g peeled almond
- 50g of pine seeds
- 50g cajo whole small size(Optional)

Directions:

1. In a large heavy skillet preheat on a medium high heat the � cup of canola oil, and then add the chicken. Season the chicken with salt and spices mix. Add the cut onion to the mix. Stir constantly until they turn lightly golden brown on all sides.
2. Add the wine to the golden mix and stir well for one minute. Add the 2 cups of water and the bay leaves to the content and let them boil on a low heat for 30 minutes.
3. After 30 minutes of boiling, separate the chicken from the boiling water. Strain the boiling water to remove the onions. Cut the chicken into small pieces and leave them aside. As for the boiling water we will use it for rice cooking.
4. Wash the long grain golden rice very well and drain it. In a separate large cooking pot, preheat the 1 tablespoon of canola oil, than add the rice and cover with the boiling water for 13 to 15 minutes, until the rice is tender but still a little chewy in the center. The cooked rice will look brown.
5. In a small saucepan fry firstly the peeled almond and then ad the pine seeds. Stir well constantly until golden brown secondly the cut chicken slides than the cooked rice at third place. Let the mix rest for 2 minutes. Cover with a bigger flat serving dish. Handle very well the two dishes and turn once upside down (until the flat dish will be lower and the deep one will be the higher). Remove the top dish and serve hot.
6. You can serve it with Tabouli as a side dish.

Bon appétit