How to Prepare Award-winning Chicken Pilaf

Hey everyone, hope you are having an amazing day today. Today, I will show you a way to make a special dish, chicken pilaf. One of my favorites food recipes. This time, I am going to make it a little bit tasty. This will be really delicious.

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

To begin with this particular recipe, we must prepare a few components. You can have chicken pilaf using 17 ingredients and 8 steps. Here is how you cook it.

The ingredients needed to make Chicken Pilaf:

1. Prepare 1 large knob butter
2. Make ready 3 banana shallots, diced
3. Prepare 3 cloves garlic, chopped
4. Make ready 1 leek, sliced
5. Prepare 1 stick celery, sliced
6. Make ready 150 g unsmoked bacon, diced
7. Make ready 150 g chestnut mushrooms, sliced
8. Prepare 2 peppers (one each red & green), deseeded and sliced
9. Get 300 g cooked chicken, diced
10. Prepare 250 g long-grain rice
11. Make ready 1 tsp sumac
12. Get 1 tsp Salt
13. Take 1/2 tsp Ground black pepper
14. Take 250 ml dry white wine
15. Take 600 ml chicken stock
16. Take 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 this up with this exceptional food chicken pilaf recipe. Thank you very much for your time. I’m confident that you can make this at home. There’s gonna be 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!