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Alo-Balo Polo (Steamed Rice with Sour Cherries and Chicke

Make Alo-Balo Polo (Steamed Rice with Sour Cherries and Chicke at home with Cherries Sour Fresh Ripe, Pitted, Sugar, Olive Oil, and Chicken. Save it, add the ingredients to your shopping list, and cook it tonight.

Ingredients

• 4 cup
• Pitted
• 6 tbsp
• 1/4 cup
• 2 1/2 lb
• 1 tsp
• 1
• Inch Thick Slices
• 1/2 cup
• 2 cup
• Other Uncooked Long Soaked
• 8 tbsp
• 1/4 tsp
• Dissolved In
• Warm Water

Method (preview)

1. 1

   Combine the cherries and sugar in a 2 to 3 quart saucepan, and, stirring gently, bring to a boil over high heat.

2. 2

   Reduce the heat to low and simmer uncovered for 2 or 3 minutes, or until the cherries have softened somewhat and given off most of their liquid.

3. 3

   Remove from the heat.

4. 4

   In a heavy 3 to 4 quart casserole, heat the olive oil over moderate heat until a light haze forms above it.

5. 5

   Pat the chicken completely dry with paper towels and sprinkle it inside and out with salt.

6. 6

   Brown the chicken in the hot oil, turning it frequently with a large spoon or tongs and regulating the heat so that the bird colors quickly and deeply without burning.

7. 7

   Place the chicken on a plate and add the onion slices to the oil remaining in the casserole.

8. 8

   Stirring frequently, cook for about 10 minutes, or until the slices are richly browned.

9. 9

   Return the chicken and all of the juices which have accumulated on the plate to the casserole, add the « cup of water and bring to a boil over high heat.

10. 10

    Reduce the heat to low, cover tightly and simmer for about 30 minutes, or until the chicken is tender.

11. 11

    Transfer the chicken to a plate, set aside 2 tablespoons of the cooking liquid and discard the onion slices.

12. 12

    When the bird is cool enough to handle, cut it into 6 or 8 serving pieces.

13. 13

    Pour in the rice in a slow, thin stream so the water does not stop boiling.

14. 14

    Stir once or twice, boil briskly for 5 minutes, then drain the rice in a sieve.

15. 15

    Pour the reserved chicken cooking liquid and 4 tablespoons of the melted butter into the casserole and stir them together.

16. 16

    Add half of the rice and, with a spatula or spoon, smooth it to the edges of the casserole.

17. 17

    Cook uncovered over moderate heat for 5 minutes, then remove the casserole from the heat and add the chicken and half of the reserved cherries.

18. 18

    Spread the remaining rice on top a