Chicken Pilaf

2 tbsp olive oil

2 onions, diced

3 carrots, julienned

2 garlic heads, unpeeled

1 cut-up chicken

2 cups rice, soaked

1 tbsp paprika

2 tsp salt

2 tsp turmeric

2 tsp caraway seeds

1. In a heavy pot or a Dutch oven, heat oil and sauté chicken for about 10 minutes stirring frequently. Remove from the pot.
2. In the same pot, sauté onions until golden. Add carrots, stir, and sauté for 5 minutes.
3. Break garlic heads into 3-4 clusters (do not peel) and place in the pot.
4. Return chicken pieces, add 1 tsp salt and all the spices, and stir.
5. Add boiling water to cover the ingredients by about ½ inch (1 inch if using brown rice).
6. Place rice on top and add the other teaspoon of salt.
7. Carefully stir the rice layer without mixing it with other ingredients.
8. Bring to a boil, cover with a lid, and simmer on low for 20 minutes (40 for brown rice).