Recipe

Kabocha Squash Chowder Recipe

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Ingredients

Directions

Step #1 ---SAUCE------ 2 md Onions; thinly sliced 1 oz Butter 1 ts Cardamom, onions, ground 3 Carrot; cooked & sliced 4 oz Raisins Place chicken pieces, ground 1 ts Cumin, salt & hot water in a 5-pint saucepan.
Step #2 Cover & let simmer for about 2 hrs.
Step #3 The chicken should be tender, yet firm.
Step #4 Remove and cool chicken, reserving stock.
Step #5 Remove meat from bones; use only large pieces for this dish.
Step #6 Cook rice in boiling salted water.
Step #7 When done, drain & keep covered until used.
Step #8 To make stock sauce: Brown onions in hot butter and remove this from heat.
Step #9 Add cardamom & cumin; mash with onion to form a paste.
Step #10 Add about 1 pint of the chicken stock; simmer for 5 mins & taste for Spice uping.
Step #11 mix cooked rice, stock sauce & chicken; place this in a buttered casserole; place carrots on top of mixture & Sprinkle top with raisins.
Step #12 Cover & cook for about 35 to 45 mins in a very moderate oven (325F).
Step #13 Add more stock or water if dish becomes too dry.
Step #14 When done, mix carrots & raisins lightly with chicken & rice.
Step #15 Stock not used in the main dish can be served as a soup course.
Step #16 From The Cookbook of the United Nations, by Barbara Kraus United Nations Association of the U.
Step #17 --.
Step #18 A, 1967 per Leti Labell.
Enjoy the KABOCHA SQUASH CHOWDER recipe