Recipe: Perfect Chicken Pilaf

Chicken Pilaf.

You can cook Chicken Pilaf using 17 ingredients and 8 steps. Here is how you cook that.

Ingredients of Chicken Pilaf

1. You need 1 of large knob butter.
2. It's 3 of banana shallots, diced.
3. You need 3 cloves of garlic, chopped.
4. You need 1 of leek, sliced.
5. You need 1 stick of celery, sliced.
6. You need 150 g of unsmoked bacon, diced.
7. Prepare 150 g of chestnut mushrooms, sliced.
8. It's 2 of peppers (one each red & green), deseeded and sliced.
9. You need 300 g of cooked chicken, diced.
10. It's 250 g of long-grain rice.
11. You need 1 tsp of sumac.
12. It's 1 tsp of Salt.
13. It's 1/2 tsp of Ground black pepper.
14. It's 250 ml of dry white wine.
15. Prepare 600 ml of chicken stock.
16. Prepare 1 of large tomato, cut into wedges.
17. It's of Coriander or parsley to garnish (optional - I omitted this time).

Chicken Pilaf instructions

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..