Chicken Pilaf. 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. How To Make Chicken Rice Pilaf.
This easy chicken and rice recipe is a flavorful pilaf made with cooked chicken, pecans, and rice. Tomatoes and seasonings are added to give it lots of flavor and moisture. It's a one-pot meal to prepare and cook in a saucepan or sauté pan that comes together quickly for a hearty and hot week-night dinner. You can have Chicken Pilaf using 17 ingredients and 8 steps. Here is how you cook it.
Ingredients of Chicken Pilaf
- It's 1 of large knob butter.
- Prepare 3 of banana shallots, diced.
- You need 3 cloves of garlic, chopped.
- You need 1 of leek, sliced.
- You need 1 stick of celery, sliced.
- You need 150 g of unsmoked bacon, diced.
- Prepare 150 g of chestnut mushrooms, sliced.
- Prepare 2 of peppers (one each red & green), deseeded and sliced.
- You need 300 g of cooked chicken, diced.
- You need 250 g of long-grain rice.
- Prepare 1 tsp of sumac.
- You need 1 tsp of Salt.
- Prepare 1/2 tsp of Ground black pepper.
- Prepare 250 ml of dry white wine.
- Prepare 600 ml of chicken stock.
- It's 1 of large tomato, cut into wedges.
- It's of 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. The first step in classic pilaf recipes is to brown the rice in oil or butter.
Chicken Pilaf step by step
- 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..
Although our streamlined recipe omits this step, the ingredients are traditional for a Middle Eastern pilaf. Chicken tenders are juicy, tender strips cut from the underside of chicken breasts. Meanwhile, heat a glug of oil in a shallow casserole with a lid and, in batches, brown the chicken all over. Fluff with a fork and serve. Skin and bone chicken, and cut into bite-size pieces.
