Recipe of Ultimate Chicken Pilaf

Hello everybody, it’s John, welcome to our recipe site. Today, I’m gonna show you how to make a distinctive dish, chicken pilaf. One of my favorites. For mine, I am going to make it a little bit tasty. This will be really delicious.

Chicken Pilaf is one of the most well liked of recent trending foods in the world. It’s easy, it’s quick, it tastes yummy. It is enjoyed by millions every day. Chicken Pilaf is something which I have loved my entire life. They are nice and they look wonderful.

To get started with this particular recipe, we have to first prepare a few ingredients. You can cook chicken pilaf using 17 ingredients and 8 steps. Here is how you can achieve that.

The ingredients needed to make Chicken Pilaf:

1. Get 1 large knob butter
2. Make ready 3 banana shallots, diced
3. Get 3 cloves garlic, chopped
4. Get 1 leek, sliced
5. Get 1 stick celery, sliced
6. Prepare 150 g unsmoked bacon, diced
7. Make ready 150 g chestnut mushrooms, sliced
8. Get 2 peppers (one each red & green), deseeded and sliced
9. Prepare 300 g cooked chicken, diced
10. Get 250 g long-grain rice
11. Get 1 tsp sumac
12. Prepare 1 tsp Salt
13. Take 1/2 tsp Ground black pepper
14. Get 250 ml dry white wine
15. Make ready 600 ml chicken stock
16. Prepare 1 large tomato, cut into wedges
17. Prepare 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 this up with this special food chicken pilaf recipe. Thank you very much for reading. I’m confident that you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!