Hey everyone, it is John, welcome to our recipe site. Today, I will show you a way to make a special dish, chicken pilaf. One of my favorites food recipes. For mine, I’m gonna make it a bit unique. This will be really delicious.
Chicken Pilaf is one of the most favored of recent trending foods in the world. It is easy, it’s quick, it tastes delicious. It is enjoyed by millions daily. Chicken Pilaf is something that I’ve loved my whole life. They’re nice and they look fantastic.
Pour in the chicken stock and throw in any larger bits of frozen veg. Bring to the boil, lower the heat, then cover the pan with a lid. This Chicken Rice Pilaf is a very simple dish to make, yet quite comforting and very versatile.
To begin with this recipe, we have to first prepare a few components. You can cook chicken pilaf using 17 ingredients and 8 steps. Here is how you can achieve it.
The ingredients needed to make Chicken Pilaf:
- Get 1 large knob butter
- Get 3 banana shallots, diced
- Prepare 3 cloves garlic, chopped
- Prepare 1 leek, sliced
- Get 1 stick celery, sliced
- Take 150 g unsmoked bacon, diced
- Make ready 150 g chestnut mushrooms, sliced
- Prepare 2 peppers (one each red & green), deseeded and sliced
- Make ready 300 g cooked chicken, diced
- Make ready 250 g long-grain rice
- Get 1 tsp sumac
- Prepare 1 tsp Salt
- Prepare 1/2 tsp Ground black pepper
- Make ready 250 ml dry white wine
- Take 600 ml chicken stock
- Make ready 1 large tomato, cut into wedges
- Get Coriander or parsley to garnish (optional - I omitted this time)
Once you have the chicken breasts cooked and ready to go, just let them. Here comes the Chicken Pilaf; very easily made, no pre cooking the rice & meat, no careful layering Note: You will see unpeeled almonds in the pilaf I made. It was unplanned & I did not have time to. An easy tweak to classic pilaf recipe - chicken instead of lamb - will make this dish to shine all different colors.
Steps to make Chicken Pilaf:
- Pre-heat oven to Gas Mark 3 or electric equivalent (Circotherm 150C)
- Melt the butter in a casserole and gently fry the shallots for 4 minutes,stirring only to avoid sticking.
- Add the garlic and fry for a further 2 minutes, stirring gently.
- Stir in the leek and continue frying for another 2 minutes. Then add the celery and bacon, stirring occasionally, and after 3 minutes stir in the mushrooms, then the peppers. Stir all gently but thoroughly for 1 minute.
- Add the chicken, rice, sumac, salt and pepper. Stir thoroughly again.
- Add wine and stock and bring to the boil. Cover and put in oven for 35-40 minutes, or until the liquid is absorbed and the rice cooked.
- Check after around 25 minutes that the rice mixture hasn’t “run dry”. It rarely happens but, if so, just add a splash or two of water. This is not a risotto so the aim is not to have a “wet” plate of food, just nice, fluffy, moist rice.
- Top with the tomato wedges and, if wished, coriander or parsley garnish. Serve onto warmed plates.
Chicken require less time to cook, it is more lean so, let's say it is more healthy and. This mouth-watering chicken pilaf is a great way to use up leftovers from your Sunday roast dinner. Looking for a chicken pilaf recipe? Try this chicken and spinach rice pilaf for a quick and easy meal. Serve pilaf with yogurt on top, and sprinkle.
So that is going to wrap it up with this exceptional food chicken pilaf recipe. Thank you very much for your time. I’m confident that you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
