Recipe: Appetizing Chicken Pilaf

Chicken Pilaf. This Chicken Rice Pilaf is a very simple dish to make, yet quite comforting and very versatile. It's a staple in my house because it uses simple. Pour in the chicken stock and throw in any larger bits of frozen veg.

Once you have the chicken breasts cooked and ready to go, just let them. This easy chicken and rice recipe is a flavorful pilaf made with cooked chicken, pecans, and rice. Any type of usually dried whole grain can be used to make a basic pilaf, also known as pilau. You can have Chicken Pilaf using 17 ingredients and 8 steps. Here is how you cook that.

Ingredients of Chicken Pilaf

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

An easy tweak to classic pilaf recipe - chicken instead of lamb - will make this dish to shine all different colors. Chicken require less time to cook, it is more lean so, let's say it is more healthy and. Here comes the Chicken Pilaf; very easily made, no pre cooking the rice & meat, no careful layering Note: You will see unpeeled almonds in the pilaf I made. It was unplanned & I did not have time to.

Chicken Pilaf step by step

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..

Add a bit of spice to your chicken traybake with cinnamon, cumin and turmeric for an easy midweek dinner. Whip up this easy chicken rice pilaf recipe packed with green pepper, onion, celery, and mushrooms as a tasty side dish or main dish. Cut chicken breasts into bite-sized pieces and chop dried apricots and parsley. Deglaze with chicken stock and bring to a boil. Reduce temperature to medium-low heat, place a lid on the frying.