Easiest Way to Make Delicious Chicken Pilaf

Without fail recipe ultimate Chicken Pilaf easy, yummy, practical.

Good Evening every body, at this time you get present recipe Chicken Pilaf with 17 ingredients and 8 steps. Below this is how to prepare, please pay attention carefully.

In cooking there are several levels that should be done, starting to prepare ingredients, cooking tools, and also understand method start from beginning to cooking is ready to be served and tasted. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste no suitable desired, and many others. Immediately, below are 17 ingredients and 8 stages of easy cooking Chicken Pilaf.

Ingredients all Chicken Pilaf

1. Prepare : large knob butter.

2. Needed : banana shallots, diced.

3. Prepare : garlic, chopped.

4. Needed : leek, sliced.

5. Needed : celery, sliced.

6. Prepare : unsmoked bacon, diced.

7. Needed : chestnut mushrooms, sliced.

8. Prepare : peppers (one each red & green), deseeded and sliced.

9. Needed : cooked chicken, diced.

10. Needed : long-grain rice.

11. Needed : sumac.

12. Needed : Salt.

13. Prepare : Ground black pepper.

14. Needed : dry white wine.

15. Needed : chicken stock.

16. Prepare : large tomato, cut into wedges.

17. Needed : Coriander or parsley to garnish (optional - I omitted this time).

If all ingredients Chicken Pilaf it’s ready, We’re going into the cooking stage. Below is how to serving with relaxing.

Step by Step Cooking 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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