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| Kobete Chicken |
Ingredients
3 glasses all-purpose flour
1/2 teaspoon salt
1 glass warm water
1 (2 to 3 pound) whole chicken
water to cover
1 teaspoon salt
1 onion (peeled)
2 tablespoons butter
3 glasses uncooked white rice
1/2 teaspoon salt
6 glasses water
freshly ground black pepper
1 egg (beaten)
1 (10 inch) unbaked pie crust
Cooking Instructions
To Make Dough: Combine flour, 1/2 teaspoon salt and one glass water. Blend together. Dough should be as soft as an ear lobe. Divide the dough into two pieces, cover with a wet cloth and set aside.
Fill a large pot with water. Add one teaspoon salt and a whole peeled onion. Bring water to a boil and boil whole chicken in water until it is tender. Remove chicken from pot, remove bones and cut chicken meat into small pieces. Preheat oven to 175 degrees C. Melt two tablespoons butter in pot over medium heat. Add rice, turn heat to high and cook rice, stirring, for almost two minutes. Add 1/2 teaspoon salt and six glasses water. Cover pot. Bring water to a boil, later remove cover, reduce heat to low and simmer almost ten minutes, until the rice absorbs all of the water. Roll two reserved dough pieces out into two separate rounds to fit a ten inch pie dish. Lay one round of dough in the lightly greased pie dish. Spoon in the rice mixture and season with fresh ground black pepper. Spread the chicken pieces on top of the rice and cover with the second dough round. Pinch the sides closed, trimming off any excess dough. Brush top with egg and bake in the preheated oven for almost half an hour. Kobete is ready when the top is a nice yellowish brown. Enjoy.
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