Hey everyone, I hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a special dish, chicken pilaf. One of my favorites food recipes. This time, I’m gonna make it a little bit unique. This will be really delicious.
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Chicken Pilaf is one of the most popular of recent trending foods on earth. It is appreciated by millions daily. It’s simple, it’s fast, it tastes yummy. Chicken Pilaf is something that I’ve loved my entire life. They’re fine and they look fantastic.
To get started with this particular recipe, we have to first prepare a few ingredients. You can have chicken pilaf using 17 ingredients and 8 steps. Here is how you cook that.
The ingredients needed to make Chicken Pilaf:
- Prepare 1 large knob butter
- Get 3 banana shallots, diced
- Make ready 3 cloves garlic, chopped
- Make ready 1 leek, sliced
- Prepare 1 stick celery, sliced
- Take 150 g unsmoked bacon, diced
- Get 150 g chestnut mushrooms, sliced
- Take 2 peppers (one each red & green), deseeded and sliced
- Make ready 300 g cooked chicken, diced
- Take 250 g long-grain rice
- Get 1 tsp sumac
- Make ready 1 tsp Salt
- Get 1/2 tsp Ground black pepper
- Make ready 250 ml dry white wine
- Get 600 ml chicken stock
- Get 1 large tomato, cut into wedges
- Make ready 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.
Instructions 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.
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.
So that’s going to wrap it up for this special food chicken pilaf recipe. Thank you very much for reading. I’m confident you will 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, colleague and friends. Thanks again for reading. Go on get cooking!
