Easiest Method to Serving Appetizing Chicken Pilaf

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Chicken Pilaf

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

Below are the ingridients that are required to cook a delicious Chicken Pilaf:

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

Done with the ingridients? Here are the steps on serving Chicken Pilaf:

  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..

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