How to Make Speedy Chicken Pilaf

Hey everyone, hope you’re having an incredible 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.

Chicken Pilaf is one of the most favored of recent trending meals on earth. It is simple, it’s fast, it tastes delicious. It is enjoyed by millions daily. They’re fine and they look wonderful. Chicken Pilaf is something that I’ve loved my entire life.

To begin with this recipe, we have to first prepare a few ingredients. 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. Prepare 1 stick celery, sliced
6. Make ready 150 g unsmoked bacon, diced
7. Take 150 g chestnut mushrooms, sliced
8. Take 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. Prepare 1 tsp sumac
12. Make ready 1 tsp Salt
13. Make ready 1/2 tsp Ground black pepper
14. Get 250 ml dry white wine
15. Get 600 ml chicken stock
16. Get 1 large tomato, cut into wedges
17. Take Coriander or parsley to garnish (optional - I omitted this time)

Steps 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’s going to wrap this up for this special food chicken pilaf recipe. Thank you very much for reading. I’m sure that you will make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!