Hey everyone, it’s me, Dave, welcome to my recipe site. Today, I’m gonna show you how to prepare a distinctive dish, chicken pilaf. It is one of my favorites. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.
Chicken Pilaf is one of the most favored of recent trending meals on earth. It’s simple, it is quick, it tastes yummy. It’s enjoyed by millions every day. They’re nice and they look fantastic. Chicken Pilaf is something which I’ve loved my whole life.
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. It's a staple in my house because it uses simple.
To begin with this particular recipe, we have to first prepare a few components. You can have chicken pilaf using 17 ingredients and 8 steps. Here is how you can achieve that.
The ingredients needed to make Chicken Pilaf:
- Make ready 1 large knob butter
- Make ready 3 banana shallots, diced
- Make ready 3 cloves garlic, chopped
- Make ready 1 leek, sliced
- Make ready 1 stick celery, sliced
- Make ready 150 g unsmoked bacon, diced
- Take 150 g chestnut mushrooms, sliced
- Get 2 peppers (one each red & green), deseeded and sliced
- Make ready 300 g cooked chicken, diced
- Get 250 g long-grain rice
- Prepare 1 tsp sumac
- Prepare 1 tsp Salt
- Get 1/2 tsp Ground black pepper
- Get 250 ml dry white wine
- Get 600 ml chicken stock
- Prepare 1 large tomato, cut into wedges
- Prepare Coriander or parsley to garnish (optional - I omitted this time)
Long-grained rice varieties like basmati are often. Marinated chicken, perfectly cooked rice pilaf with a zing of lemon and tons of freshy freshness And That lemon herby rice pilaf! Once you have the chicken breasts cooked and ready to go, just let them. This mouth-watering chicken pilaf is a great way to use up leftovers from your Sunday roast dinner.
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.
Once you have the chicken breasts cooked and ready to go, just let them. This mouth-watering chicken pilaf is a great way to use up leftovers from your Sunday roast dinner. An easy tweak to classic pilaf recipe - chicken instead of lamb - will make this dish to shine all different colors. Chicken require less time to cook, it is more lean so, let's say it is more healthy and. Looking for a chicken pilaf recipe?
So that’s going to wrap this up with this special food chicken pilaf recipe. Thank you very much for your time. I am confident you can make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
