Bulgarian Chicken & Rice Recipe, with saurekraut

To go along with the bonitsa recipe, elsewhere

Start with the sauerkraut, then the casserole itself. You will need
2 sauce pans, and a 13"x9" baking pan.

First, prepare sauerkraut for baking:

        Sauerkraut Recipe-
1 can sauerkraut (1 lb 11 oz = 27 oz)
shortening
pepper

Melt 2 large scoops of shortening per can of sauerkraut in a large pot.
Drain sauerkraut using collander and squeeze out juice. Add sauerkaut to
shortening, turn stove to high, & stir as if kneading it.

If the sauerkraut sticks, add more shortening.

Add one good dump of pepper.

Lower heat to medium and continue to stir.

Remove from heat, cover, and let rest.



Then, make the casserole:

        Casserole Recipe-
Rice to cover the bottom of the pan, typically a 13"x9"
1/2 stick of butter
1 teaspoon of paprika
1 small chopped onion
1/2 teaspoon pepper, ground
"enough" chicken broth
Chicken thighs, breasts (typically with bones)

In a skillet, melt butter. Add onion, paprika, and rice. Continue to
fry, until the rice absorbs some butter and is covered in butter.

Immediately add pepper.

Fry until oil comes to the surface again and rice is white. If rice
turns brown, rice is no good.

Reheat sauerkraut while stirring (should shrink in volume). Turn off
heat after fryng awhile. Let rest again. Put saurekraut into the 13"x9"
baking pan & add some chicken broth.

Bake at 350 F until brownish on top. Mix and repeat baking until brownish
throughout. About 30 min for the first bake.

Add rice to the baking pan. Add chicken on top of the rice before baking.

Add chicken broth on top of the rice and bake for 15 min, or until broth
is nearly gone at 450-500 F.

Test rice; if a kernel smashes easily, then rice is done. If not, add
more broth and repeat baking.

Serve hot.