Hey everyone, I hope you’re having an amazing day today. Today, I will show you a way to make a special dish, chicken pilaf. One of my favorites. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.
Whip up this easy chicken rice pilaf recipe packed with green pepper, onion, celery, and mushrooms as a tasty side dish or main dish. How To Make Chicken Rice Pilaf. Detailed measurements and instructions can be found on the printable recipe card at the bottom of the page. Prepare the base: Add the butter and olive oil to a large skillet or Dutch oven, and heat over medium heat.
Chicken Pilaf is one of the most favored of recent trending foods in the world. It’s appreciated by millions daily. It is easy, it’s quick, it tastes delicious. Chicken Pilaf is something that I’ve loved my entire life. They’re fine and they look fantastic.
To begin with this recipe, we have to first prepare a few components. You can cook chicken pilaf using 17 ingredients and 8 steps. Here is how you cook it.
The ingredients needed to make Chicken Pilaf:
- Take 1 large knob butter
- Prepare 3 banana shallots, diced
- Get 3 cloves garlic, chopped
- Take 1 leek, sliced
- Make ready 1 stick celery, sliced
- Get 150 g unsmoked bacon, diced
- Prepare 150 g chestnut mushrooms, sliced
- Take 2 peppers (one each red & green), deseeded and sliced
- Prepare 300 g cooked chicken, diced
- Get 250 g long-grain rice
- Make ready 1 tsp sumac
- Get 1 tsp Salt
- Take 1/2 tsp Ground black pepper
- Make ready 250 ml dry white wine
- Get 600 ml chicken stock
- Prepare 1 large tomato, cut into wedges
- Get Coriander or parsley to garnish (optional - I omitted this time)
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. 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.
Instructions 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.
In the same skillet, add the rice, carrots, onion, mushrooms and red pepper. Cook and stir until rice is browned and onion is tender. 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. Stir in diced uncooked chicken, uncooked rice, and uncooked orzo or vermicelli.
So that’s going to wrap it up with this special food chicken pilaf recipe. Thanks so much for reading. I’m confident that you will make this at home. There is gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
