Hello everybody, I hope you’re having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, chicken pilaf. It is one of my favorites. This time, I’m gonna make it a little bit tasty. This will be really delicious.
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. Simply delicious and delicously simple, this gently spiced chicken pilaf is a one-pot wonder you'll keep going back to. Persian chicken pilaf; Persian chicken pilaf.
Chicken Pilaf is one of the most favored of recent trending meals on earth. It’s appreciated by millions daily. It is simple, it is fast, it tastes delicious. They’re fine and they look wonderful. Chicken Pilaf is something that I’ve loved my whole life.
To get started with this particular recipe, we have to prepare a few components. You can have chicken pilaf using 17 ingredients and 8 steps. Here is how you cook it.
The ingredients needed to make Chicken Pilaf:
- Prepare 1 large knob butter
- Make ready 3 banana shallots, diced
- Make ready 3 cloves garlic, chopped
- Get 1 leek, sliced
- Make ready 1 stick celery, sliced
- Get 150 g unsmoked bacon, diced
- Take 150 g chestnut mushrooms, sliced
- Take 2 peppers (one each red & green), deseeded and sliced
- Prepare 300 g cooked chicken, diced
- Get 250 g long-grain rice
- Get 1 tsp sumac
- Get 1 tsp Salt
- Take 1/2 tsp Ground black pepper
- Take 250 ml dry white wine
- Get 600 ml chicken stock
- Make ready 1 large tomato, cut into wedges
- Prepare 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. Chicken and spinach pilaf; This competition is now closed. Ours is coloured with turmeric and comes packed with baby spinach and coriander.
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 and spinach pilaf; This competition is now closed. Ours is coloured with turmeric and comes packed with baby spinach and coriander. A low-fat spicy chicken one-pot with peppers, tomatoes and fresh red chillies - three of your five-a-day. This Chicken Rice Pilaf is a very simple dish. It makes for a dinner that is quite comforting yet very versatile.
So that’s going to wrap this up with this exceptional food chicken pilaf recipe. Thank you very much for reading. I am sure that you can make this at home. There is gonna be interesting food at 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!
