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1
Boil chicken pieces cinnamon, chicken bouillon, and 1/2 tsp salt in enough water to cover easily.
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2
Boil until done, but not falling off the bone.
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3
Reserve the broth.
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4
(*NOTE* The following directions are for a large, approximately 4 quart, saucepan.
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5
I prefer one with 2 handles for flipping later.
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6
If it is more convenient, a frying pan may be used for the initial steps.
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7
).
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8
In a separate pan fry the cauliflower and eggplant slices until brown.
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9
Drain on a plate with paper towels, newspaper or cloth.
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10
Reserve some oil in pan.
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11
Fry onion and garlic in the pan until they are soft.
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12
Leave or place them in the sauce pan.
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13
Layer eggplant and cauliflower and tomatoes on top of the onions and garlic.
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14
Sprinkle with remaining salt.
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15
Add 3 cups of uncooked rice, and 5 to 5 1/2 cups of reserved broth from chicken.
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16
Place chicken peices on top.
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17
Cover and simmer until rice is done and broth has been absorbed.
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18
To serve, flip contents of pan onto a large platter and serve.
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19
(Note - I find it easiest to place a platter that is at least four inches larger in serving area upside down on top of the pan and flip them together to help guard from spilling as well as keep the appearance of the dish.
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20
).
