Chicken Pilaf
Chicken Pilaf

Hello everybody, it’s John, welcome to our recipe page. Today, I will show you a way to prepare a distinctive dish, chicken pilaf. One of my favorites. For mine, I’m gonna make it a little bit tasty. This will be really delicious.

Chicken Pilaf is one of the most favored of recent trending meals in the world. It is easy, it’s quick, it tastes delicious. It’s enjoyed by millions daily. They’re nice and they look wonderful. Chicken Pilaf is something that I’ve loved my whole life.

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To begin with this particular recipe, we must first prepare a few components. You can cook chicken pilaf using 17 ingredients and 8 steps. Here is how you can achieve that.

The ingredients needed to make Chicken Pilaf:
  1. Prepare 1 large knob butter
  2. Prepare 3 banana shallots, diced
  3. Make ready 3 cloves garlic, chopped
  4. Prepare 1 leek, sliced
  5. Prepare 1 stick celery, sliced
  6. Make ready 150 g unsmoked bacon, diced
  7. Take 150 g chestnut mushrooms, sliced
  8. Take 2 peppers (one each red & green), deseeded and sliced
  9. Take 300 g cooked chicken, diced
  10. Get 250 g long-grain rice
  11. Prepare 1 tsp sumac
  12. Prepare 1 tsp Salt
  13. Get 1/2 tsp Ground black pepper
  14. Take 250 ml dry white wine
  15. Prepare 600 ml chicken stock
  16. Make ready 1 large tomato, cut into wedges
  17. Get Coriander or parsley to garnish (optional - I omitted this time)

Soak the saffron threads in the chicken broth. Pour in the saffron and chicken broth, add the cardamom pods, lemon juice. This simple pilaf with chicken thighs makes for an easy, nutritious midweek dinner By Janine Ratcliffe. This Indian chicken pulao (pilaf) recipe is so easy to make.

Steps to make Chicken Pilaf:
  1. Pre-heat oven to Gas Mark 3 or electric equivalent (Circotherm 150C)
  2. Melt the butter in a casserole and gently fry the shallots for 4 minutes,stirring only to avoid sticking.
  3. Add the garlic and fry for a further 2 minutes, stirring gently.
  4. 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.
  5. Add the chicken, rice, sumac, salt and pepper. Stir thoroughly again.
  6. 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.
  7. 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.
  8. Top with the tomato wedges and, if wished, coriander or parsley garnish. Serve onto warmed plates.

This simple pilaf with chicken thighs makes for an easy, nutritious midweek dinner By Janine Ratcliffe. This Indian chicken pulao (pilaf) recipe is so easy to make. Pulao is a rice-based dish which often also includes ingredients like vegetables or meat or both. Long-grained rice varieties like basmati are often used to prepare pulaos. Sometimes the rice and other ingredients are cooked together in spices and broth, while at other times the parboiled rice is mixed with the spices, vegetable or.

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