Hello everybody, hope you are having an amazing day today. Today, I will show you a way to prepare a distinctive dish, chicken pilaf. It is one of my favorites. This time, I will make it a little bit unique. This will be really delicious.
Finished in the oven, this one-skillet chicken and rice bake is a family-friendly dinner that's perfect for busy weeknight dinners. Recipe tags: chicken base, moderate difficulty, main, chicken, slow. How To Make Chicken Rice Pilaf. Detailed measurements and instructions can be found on the printable recipe card at the bottom of the page.
Chicken Pilaf is one of the most popular of current trending meals in the world. It’s appreciated by millions daily. It is easy, it is quick, it tastes delicious. Chicken Pilaf is something that I have loved my whole life. They are nice and they look wonderful.
To begin with this recipe, we have to prepare a few components. You can have chicken pilaf using 17 ingredients and 8 steps. Here is how you can achieve that.
The ingredients needed to make Chicken Pilaf:
- Take large knob butter
- Make ready banana shallots, diced
- Make ready garlic, chopped
- Get leek, sliced
- Take celery, sliced
- Take unsmoked bacon, diced
- Make ready chestnut mushrooms, sliced
- Get peppers (one each red & green), deseeded and sliced
- Get cooked chicken, diced
- Get long-grain rice
- Make ready sumac
- Prepare Salt
- Make ready Ground black pepper
- Get dry white wine
- Make ready chicken stock
- Make ready large tomato, cut into wedges
- Get Coriander or parsley to garnish (optional - I omitted this time)
In a large skillet, brown chicken in butter until no longer pink. In the same skillet, add the rice, carrots, onion, mushrooms and red pepper. Cook and stir until rice is browned and onion is tender. Pour the broth and rice mixture evenly over the chicken.
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.
Cook and stir until rice is browned and onion is tender. Pour the broth and rice mixture evenly over the chicken. Skin and bone chicken, and cut into bite-size pieces. How to Make Chicken and Rice Pilaf. In a large bowl, whisk together mushroom soup, chicken broth, sherry, and dry onion soup mix seasoning until completely combined.
So that’s going to wrap this up for this special food chicken pilaf recipe. Thank you very much for your time. I am confident you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
