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Half an Hour to Producing Perfect Chicken Pilaf

Wishing to eat Chicken Pilaf a best restaurant's, but for some causes are not able to go to restaurants. This site is going to guide you with clear instructions 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 make chicken pilaf you only need 17 ingredients and 8 steps. Here is how you do it.

To make an unforgettable Chicken Pilaf, below are the ingridients needed:

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

After readying the components, now you are ready to prepare your appetizing Chicken Pilaf by following the instructions below:

  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..

Recipe : Chicken Pilaf

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step by step to make Chicken Pilaf

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