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Before you jump to Chicken Pilaf recipe, you may want to read this short interesting healthy tips about Here Are A Few Simple Explanations Why Consuming Apples Is Good.
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*We hope you got insight from reading it, now let’s go back to chicken pilaf recipe. You can cook chicken pilaf using 17 ingredients and 8 steps. Here is how you achieve it. *
The ingredients needed to cook Chicken Pilaf:
- Use 1 large knob butter
- Get 3 banana shallots, diced
- Take 3 cloves garlic, chopped
- Use 1 leek, sliced
- Provide 1 stick celery, sliced
- Provide 150 g unsmoked bacon, diced
- Use 150 g chestnut mushrooms, sliced
- Use 2 peppers (one each red & green), deseeded and sliced
- Use 300 g cooked chicken, diced
- You need 250 g long-grain rice
- Get 1 tsp sumac
- Take 1 tsp Salt
- You need 1/2 tsp Ground black pepper
- Prepare 250 ml dry white wine
- You need 600 ml chicken stock
- Take 1 large tomato, cut into wedges
- Take Coriander or parsley to garnish (optional - I omitted this time)
Instructions to make Chicken Pilaf:
- Pre-heat oven to Gas Mark 3 or electric equivalent (Circotherm 150C)
- Melt the butter in a casserole and gently fry the shallots for 4 minutes,stirring only to avoid sticking.
- Add the garlic and fry for a further 2 minutes, stirring gently.
- 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.
- Add the chicken, rice, sumac, salt and pepper. Stir thoroughly again.
- 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.
- 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.
- Top with the tomato wedges and, if wished, coriander or parsley garnish. Serve onto warmed plates.
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