Ingredient ! half whole chicken with skin. 1 carrot. 1 onion. 1 12 can cooked chick peas. 2 tablespoon butter. 2 tablespoon olive oil. 1 half cup short grain rice. 2 cup chicken broth. 1 cup water. 2 teaspoon salt. half teaspoon black pepper.
Preparation ! Place the half chicken in a pot and fill it with enough water to cover the chicken by one inch. Peel the carrot and the onion and place them in the pot. Bring the water to a boil, then reduce the heat and cover the pot. Let the chicken simmer gently until the meat is falling off the bones, about 30 minutes. When the chicken is cool enough to handle, discard the onion and carrot. Remove the chicken from the broth and separate all the meat from the bones, Strain the broth through a fine wire strainer and set it aside. Drain and rinse the chick peas and set them aside. In a large, shallow pan, melt the butter together with the oil. Add the rice and work the oils through all the grains with a wooden spoon. On low heat, continue to dry rice few minutes. Add the chick peas, chicken broth water and spices. Bring the liquid to a boil, then reduce the heat and cover. Let the rice simmer very gently on low heat until all the liquid is absorbed. Open the top of the pan and arrange the chicken pieces over the top of the cooked rice.