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Half an Hour to Homemade Tasty Chicken Pilaf

Hoping to dine Chicken Pilaf a top restaurant's, but for a few reasons are not able to go to restaurants. This page gonna guide you with clear procedures on cooking a Chicken Pilaf like a famous chef made.

Chicken Pilaf

We hope you got insight from reading it, now let's go back to chicken pilaf recipe. To cook chicken pilaf you only need 17 ingredients and 8 steps. Here is how you achieve it.

To cook an unforgettable Chicken Pilaf, here are the materials required:

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

After preparing the components, next you are ready to make your appetizing Chicken Pilaf by following the instructions on this section:

  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..

Looking for a chicken pilaf recipe? Try this chicken and spinach rice pilaf for a quick and easy meal. 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. Cut chicken breasts into bite-sized pieces and chop dried apricots and parsley.

Recipe : Chicken Pilaf

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