Simple Way to Prepare Ultimate Chicken Pilaf

Hey everyone, hope you are having an incredible day today. Today, we’re going to make a special dish, chicken pilaf. It is one of my favorites. For mine, I’m gonna make it a bit tasty. This will be really delicious.

Chicken Pilaf is one of the most well liked of current trending meals on earth. It is easy, it is quick, it tastes delicious. It is appreciated by millions every day. Chicken Pilaf is something that I have loved my whole life. They are nice and they look fantastic.

To begin with this particular 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:

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

Instructions to make 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.

So that is going to wrap it up for this special food chicken pilaf recipe. Thanks so much for reading. I’m sure you can make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!