Recipe of Favorite Chicken Pilaf

Hello everybody, it’s me again, Dan, welcome to my recipe page. Today, we’re going to make a distinctive dish, chicken pilaf. One of my favorites food recipes. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Chicken Pilaf is one of the most well liked of current trending meals on earth. It’s enjoyed by millions every day. It’s simple, it’s quick, it tastes delicious. Chicken Pilaf is something that I’ve loved my whole life. They’re nice and they look wonderful.

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

The ingredients needed to make Chicken Pilaf:

1. Make ready 1 large knob butter
2. Get 3 banana shallots, diced
3. Take 3 cloves garlic, chopped
4. Make ready 1 leek, sliced
5. Take 1 stick celery, sliced
6. Get 150 g unsmoked bacon, diced
7. Prepare 150 g chestnut mushrooms, sliced
8. Make ready 2 peppers (one each red & green), deseeded and sliced
9. Get 300 g cooked chicken, diced
10. Get 250 g long-grain rice
11. Get 1 tsp sumac
12. Prepare 1 tsp Salt
13. Prepare 1/2 tsp Ground black pepper
14. Make ready 250 ml dry white wine
15. Prepare 600 ml chicken stock
16. Make ready 1 large tomato, cut into wedges
17. Make ready 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 your time. I’m sure you can make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!