Chicken Pilaf. This Chicken Rice Pilaf is a very simple dish to make, yet quite comforting and very versatile. It's a staple in my house because it uses simple. Pour in the chicken stock and throw in any larger bits of frozen veg.

Pulao is a rice-based dish which often also includes ingredients like vegetables or meat or both. Long-grained rice varieties like basmati are often. This mouth-watering chicken pilaf is a great way to use up leftovers from your Sunday roast dinner. You can cook Chicken Pilaf using 17 ingredients and 8 steps. Here is how you cook that.

Ingredients of Chicken Pilaf

Prepare of large knob butter.
Prepare of banana shallots, diced.
It's of garlic, chopped.
You need of leek, sliced.
It's of celery, sliced.
It's of unsmoked bacon, diced.
Prepare of chestnut mushrooms, sliced.
Prepare of peppers (one each red & green), deseeded and sliced.
You need of cooked chicken, diced.
You need of long-grain rice.
You need of sumac.
It's of Salt.
Prepare of Ground black pepper.
It's of dry white wine.
You need of chicken stock.
Prepare of large tomato, cut into wedges.
You need of Coriander or parsley to garnish (optional - I omitted this time).

An easy tweak to classic pilaf recipe - chicken instead of lamb - will make this dish to shine all different colors. Chicken require less time to cook, it is more lean so, let's say it is more healthy and. Marinated chicken, perfectly cooked rice pilaf with a zing of lemon and tons of freshy freshness And That lemon herby rice pilaf! Once you have the chicken breasts cooked and ready to go, just let them.

Chicken Pilaf step by step

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..

Cut chicken breasts into bite-sized pieces and chop dried apricots and parsley. Deglaze with chicken stock and bring to a boil. Reduce temperature to medium-low heat, place a lid on the frying. This saffron-flecked rice pilaf is wrapped in butter-saturated lavash to create a crispy, golden-brown Like many rice pilafs from the region, this one is spattered with saffron-infused water to create. Here comes the Chicken Pilaf; very easily made, no pre cooking the rice & meat, no careful layering Note: You will see unpeeled almonds in the pilaf I made.