Hey everyone, hope you are having an amazing day today. Today, I will show you a way to prepare a special dish, chicken pilaf. It is one of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Chicken Pilaf is one of the most favored of current trending meals on earth. It is easy, it’s fast, it tastes delicious. It is appreciated by millions daily. They are nice and they look fantastic. Chicken Pilaf is something which I have loved my entire life.

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

The ingredients needed to make Chicken Pilaf:

1. Prepare 1 large knob butter
2. Get 3 banana shallots, diced
3. Make ready 3 cloves garlic, chopped
4. Get 1 leek, sliced
5. Make ready 1 stick celery, sliced
6. Take 150 g unsmoked bacon, diced
7. Make ready 150 g chestnut mushrooms, sliced
8. Get 2 peppers (one each red & green), deseeded and sliced
9. Take 300 g cooked chicken, diced
10. Take 250 g long-grain rice
11. Get 1 tsp sumac
12. Prepare 1 tsp Salt
13. Make ready 1/2 tsp Ground black pepper
14. Get 250 ml dry white wine
15. Get 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’s going to wrap it up for this special food chicken pilaf recipe. Thanks so much for your time. I am sure that you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!